Ingredients

4 cups whole wheat gnocchi

1 1/2 cups pureed pumpkin

1 1/2 cups almond milk

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

Basil Cream:

1/4 cup raw cashews, presoaked in water for 12 hours

1/4 cup water

1/4 cup fresh basil

1/4 teaspoon fresh pepper

Preparation

  1. To make the basil cream, drain the soaked cashews. In a blender or food processor, blend cashews with 1/4 cup water, basil and pepper until the mixture has the consistency of a thick cream, meaning it should slowly drip off a spoon.

  2. Boil the gnocchi until they float, then drain in a colander. Shock them with a quick spritz of cold water from your faucet.

  3. To prepare the sauce, mix the pureed pumpkin with the almond milk, nutmeg and salt. Simmer for 5 minutes, then add the gnocchi. Simmer for another minute.

  4. Assemble the dish by placing the gnocchi and sauce on the plates. Add dots or swirls of basil cream.