Vegan Creamy Gnocchi

Serves: 3

Ingredients:

Creamy Sauce:

• 300g pumpkin, skin removed & cubed

• 1/2 red capsicum

• 1 onion, peeled & cut into quarters

• 3 garlic cloves, peeled & crushed

• 1Tbs olive oil

• Seasoning: paprika, pepper, cinnamon

• 300g silken tofu

• 2Tbs nutritional yeast

• 1 stock cube + 1/2 cup water

• 1/2 lemon, juiced

Other:

• 1 packet (~500g) of gnocchi

• 1 broccoli head, cut into florets

• 1 zucchini, sliced length ways, then into semi-circles

• 1/2 cup edamame beans

Method:

1. Preheat the oven to 180℃ and line a baking tray.

2. Place pumpkin, capsicum, garlic and onion on a baking tray. Drizzle over olive oil and sprinkle over seasoning. Place into the oven to roast for 15 minutes. Take out the onion and garlic, turn pumpkin and capsicum over and roast for a further 10 minutes until soft and fragrant.

3. While veggies are roasting, steam broccoli and zucchini until slightly soft (~7-10 minutes).

4. Cook gnocchi as per packet instructions.

5. Once veggies are roasted, add into a blender with remaining creamy sauce ingredients. Blend until smooth.

6. Add sauce into a preheated fry pan, add cooked gnocchi, broccoli, zucchini and edamame beans and stir to combine.

7. Serve and Enjoy!

Tips:

• If you do not have nutritional yeast, swap with cottage cheese.

• Add additional water into the creamy sauce, if you prefer a thinner texture.