Vegan Pumpkin and Ginger Gnocchi with Coconut Lemongrass Sauce

• vegan
• italian-asian-fusion
• gnocchi
• coconut-lemongrass-sauce
• Isabella

Introduction

Today's culinary adventure invites you to savor the harmony of European elegance and Asian zest with a vegan twist. This special dish, Vegan Pumpkin and Ginger Gnocchi with Coconut Lemongrass Sauce, offers a comforting warmth with a burst of exotic flavors, making it the perfect choice for a delightful meal any day.

Ingredients

• 500g pumpkin, peeled and cubed
• 2 teaspoons fresh ginger, grated
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup gluten-free flour, plus extra for dusting
• 1/4 cup nutritional yeast
• 1 can (400ml) coconut milk
• 1 stalk lemongrass, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• Fresh Thai basil, for garnish

Instructions

1. Preheat your oven to 200°C. Toss the pumpkin cubes with olive oil, ginger, salt, and pepper. Roast for 25-30 minutes or until tender.
2. Once cooled, mash the pumpkin and mix with gluten-free flour and nutritional yeast to form a dough. Season with salt.
3. Roll the dough into small balls, then press with a fork to form gnocchi shapes. Dust with flour.
4. Bring a pot of salted water to a boil. Cook gnocchi until they float to the top, then drain.
5. For the sauce, heat a saucepan over medium heat. Add coconut milk, lemongrass, and garlic. Simmer for 10 minutes. Stir in lime juice and soy sauce.
6. Serve gnocchi topped with coconut lemongrass sauce and garnished with fresh Thai basil.

Enjoy this beautifully balanced dish, where every bite is a testament to the fusion of cultures and flavors. Perfect for a cozy dinner or as a standout dish at your next gathering, it’s sure to impress and satisfy.

Isabella

Additional Information

Nutritionfacts	Calories: 320 kcal, Fat: 14g, Carbohydrates: 42g, Protein: 6g
Preparation Time	1 hour
Allergy Information	Coconut, Soy, Gluten