Pumpkin gnocchi with sage coconut cream and toasted pumpkin seeds

Golden pumpkin gnocchi is one of the most beautiful plates of autumn. With a sage coconut cream sauce and toasted pumpkin seeds it is on the table in twenty minutes, and the gnocchi does not even need to be thawed.

Serves 3  |  Preparation time: approx. 20 minutes

Ingredients

• 1 pack (500 g) ALL IN Pumpkin gnocchi
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, thinly sliced
• 8–10 fresh sage leaves
• 200 ml coconut cream or thick, full-fat coconut milk
• 1 tsp lemon juice
• salt, freshly ground black pepper, a pinch of nutmeg
• 3 tbsp pumpkin seeds
• 1 tbsp nutritional yeast flakes (optional)

Method

1. Toast the pumpkin seeds in a dry frying pan over a medium flame for 2–3 minutes, until fragrant and lightly popping. Set aside.
2. In the same pan, heat the olive oil, add the onion and sauté for 4–5 minutes, until translucent. Add the garlic and sage and fry for half a minute, until the leaves are slightly crisp.
3. Pour in the coconut cream, season with salt, pepper and nutmeg, then thicken over a low flame for 3–4 minutes. Stir in the lemon juice at the end.
4. Meanwhile, bring plenty of salted water to the boil. Add the frozen gnocchi to the boiling water without thawing. When they rise to the surface (approx. 2–3 minutes), cook for 1 more minute, then drain.
5. Toss the gnocchi in the sauce and heat together for a minute. Serve sprinkled with pumpkin seeds and nutritional yeast flakes.

Tip: If the sauce gets too thick, add a tablespoon or two of the cooking water.

We used: ALL IN Pumpkin gnocchi

Gluten-free, dairy-free, egg-free, soy-free and vegan recipe. Allergen information: the gnocchi contains gluten-free oat flour.