Pumpkin & Sage Baked Gnocchi

Whilst this recipe took me a while to perfect, I’m so glad it did! This baked pumpkin and sage gnocchi is hearty, creamy and so so delicious.

Serves 3-4 ~ vegan (gluten-free option)

Ingredients:
- ~3 cups butternut pumpkin, cut into cubes (skin off)
- 1 tbsp olive oil
- 1/4 tsp salt
- black pepper (as desired)
- 10g sage leaves, cut finely
- 1/2 head cauliflower
- 1 + 1/2 cups raw cashews
- 2 tbsp nutritional yeast
- 1 tbsp garlic powder
- 1/2 tsp dijon mustard
- 1/2 fresh lemon, juiced
- 1 + 1/2 cups liquid vegetable stock
- 500g store-bought gnocchi

Method:
1. Preheat the oven to 180°C, prepare a deep baking dish
2. Place cubed pumpkin into a bowl with olive oil, salt, pepper and sage. Toss until pumpkin is well coated, transfer to the prepared baking dish and place in the oven to roast for 30 minutes.
3. Whilst the pumpkin is roasting, prepare the sauce. Cut cauliflower into small florets, before placing into a pot of boiling water over the stove. Leave to boil for 15 minutes, adding cashews after 13 minutes and leaving them to boil for the final 2 minutes.

4. Drain and rinse cauliflower and cashews, before transferring to a high powered blender. Add nutritional yeast, garlic, mustard, lemon juice, vegetable stock and extra salt and pepper to taste (if desired). Blend until smooth, for about 5 minutes.
5. Remove the pumpkin from the oven and set to the side. Boil a pot of water over the stove and cook gnocchi as per packet instructions. Drain gnocchi, transferring to the baking dish with the pumpkin. Toss together well, before pouring over the creamy sauce and topping with extra fresh sage (if desired).
6. Place dish back in the oven to bake for a further 10 minutes, before removing from the oven and enjoying warm.