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Vegan Pumpkin Gnocchi with Cheesy Vegan Basil Pesto
For The Gnocchi
- 1/2 cup pumpkin puree
- 3/4 cup gluten free flour (add more as needed)
- 1 chia egg (1/2 tablespoon chia mixed with 1 and 1/2 tablespoon water)
- 3 tablespoons nutritional yeast
- 1 tablespoon olive oil
For the Cheesy Pesto
- 3 cups packed basil
- 1/2 cup walnuts
- 1/2-3/4 teaspoon salt
- 1/2 teaspoon minced garlic
- 2 teaspoons lemon juice
- 2 tablespoons hemp seeds
- 4 tablespoons nutritional yeast
- 3/4 cup extra virgin olive oil
For the gnocchi
- In a small bowl sprinkle chia seeds over water. Let sit for 5-10 minutes until thickened.
- In a large bowl combine pumpkin puree, nutritional yeast, chia egg and flour. Mix until dough form. Form dough into 4 balls and roll out into long thin thread (using more flour as needed). Cut into one inch segments and lightly press down on each one with a fork.
- Bring a pot of water to a boil. Add salt to taste. Add gnocchi. Cook for 2-4 minutes. Remove from pot.
- Heat pan over medium heat and add 1 tablespoon olive oil. Lightly pan fry each gnocchi until browned. Serve with vegan basil pesto.
For the pesto
- To a food processor add basil, walnuts, salt, garlic, lemon juice, and hemp seeds. Process on high while slowing pouring the olive oil through the feed chute. Scrape down the sides of the bowls during the process. Add nutritional yeast and blend for another few seconds.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/