English
Pumpkin gnocchi with a creamy mushroom sauce
enhanced by dried mushrooms and almonds
Homemade semolina and pumpkin gnocchi served with a creamy mushroom sauce and dried mushrooms.
-
Vegan
Preparation time:
45 min.
Difficulty level:
You can do it!
Allergens:
tree nut, wheat, celery, soya, gluten
Ingredients
Fine wheat semolina
Chickpea flour
Pumpkin
Mushrooms
Onion
Garlic
Dried mushrooms
Soy cream
Vegetable broth
Almonds
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2146
513
26
4
61
12
7
15
0
200
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash all the vegetables. Peel the pumpkin and cut it into medium-size pieces. Boil it in water for 12 minutes until tender. Drain the water and make a puree. Weigh 200 grams of the puree (approx. 1 cup) and set aside.
2.
For the gnocchi: Add 200ml of water, the pumpkin puree and 2 tablespoons of olive oil to a pot. Season to taste. Bring everything to a boil and gradually add the semolina and chickpea flour. Stir constantly and when it comes to a boil, lower the heat to a minimum and let it cook for another 3 minutes. Stir it until a firm dough has formed. Take the pot from the heat and spread the dough as a thin layer on a plate, so it cools down quickly. Take pieces of dough and form balls the size of a bottle cap.
3.
For the sauce: soak the dried mushrooms in warm water for 5 minutes. Peel and finely chop the onion and garlic. Cut the mushrooms into quarters. Heat 2 tablespoons of olive oil in a pan and sauté the mushrooms until golden brown. Add the onion and garlic and season to taste. Let it cook for 2 minutes. Add the cream, the dried mushrooms (drained), the vegetable broth and 150ml of water (approx. 3/4 cup). Let it simmer for 8-10 minutes until the sauce thickens.
4.
Heat plenty of water in a pot without letting it boil. Cook the gnocchi for 1 minute and drain the water.
5.