Vegan Pumpkin Gnocchi with Coconut Curry Sauce

• vegan
• italian-fusion
• gnocchi
• curry
• comfort-food
• Isabella

Introduction

Today's special is a delightful fusion of Italian culinary craftsmanship and Asian flavor profiles. Introducing the Vegan Pumpkin Gnocchi with Coconut Curry Sauce, a dish that promises to warm your heart and tantalize your taste buds with its rich textures and bold flavors.

Ingredients

• 500g pumpkin, peeled and cubed
• 2 cups all-purpose flour (plus extra for dusting)
• 1 tsp salt
• 1/2 tsp ground nutmeg
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 red bell pepper, diced
• 1 can (400 ml) coconut milk
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• Fresh coriander, chopped (for garnish)
• Salt and pepper to taste

Instructions

1. Steam the pumpkin until tender, then mash until smooth.
2. In a large bowl, mix the mashed pumpkin with flour, salt, and nutmeg. Knead until a soft dough forms.
3. Roll the dough into long snakes, cut into 2 cm pieces, and press with a fork to make indentations.
4. Bring a large pot of salted water to boil, add gnocchi, and cook until they float to the surface. Drain and set aside.
5. Heat olive oil in a skillet, sauté onion, garlic, ginger, and bell pepper until softened.
6. Add coconut milk, curry paste, soy sauce, and maple syrup, bringing to a simmer.
7. Toss the cooked gnocchi in the curry sauce, season with salt and pepper, and garnish with fresh coriander.

Enjoy this comforting bowl of Vegan Pumpkin Gnocchi with Coconut Curry Sauce, a perfect blend of Italian tradition and Asian zest. Ideal for a cozy dinner or a special occasion, this dish is sure to impress and satisfy.

Isabella

Additional Information

Nutritionfacts	Calories: 350 per serving, Fat: 14g, Carbohydrates: 50g, Protein: 8g
Preparation Time	1 hour
Allergy Information	Gluten, Soy