Classical gnocchi as a side dish can be quite boring, don’t you think? We decided to be more creative with this recipe and prepared pumpkin gnocchi instead. They will immediately catch your eye with yellowy-orange colour. And their taste speaks for itself! By adding tofu and spinach, you get an irresistible vegetarian meal rich in protein, complex carbohydrates, flavours, and the necessary micronutrients. We guarantee that once you try the recipe, it will appear regularly on your menu.
Ingredients for the gnocchi:
- 400 g pumpkin purée (you can buy it or prepare it yourself; find the instructions below)
- 320–350 g fine spelt flour
- 1 egg yolk
- 1 tsp salt
Ingredients for the sauce:
- 240 g tofu
- 180 g cooking cream with 12 % fat (or you can use plant-based cream)
- 100 g baby spinach
- 15 g delicate yeast
- oil to sauté the tofu (we used oil spray)
- a handful of fresh basil (or you can use dried basil)
- salt
- ground pepper
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Directions:
If you haven’t bought pumpkin purée, let’s prepare it. Take a Hokkaido pumpkin, wash it and cut it in half. Leave the skin on the pumpkin. There is no need to peel or cut it off yet. Hollow out the seeds from both halves. Prepare a baking sheet lined with baking paper and place the pumpkin on it (the part with peel should be up). Put the sheet with the pumpkin in an oven preheated to about 180 °C and bake until soft. It takes about 30–45 minutes (depending on the size of the pumpkin). After baking, peel the pumpkin and blend the flesh into a fine purée. If it seems too watery, cook it on the stove until you get a thicker consistency.
And now you can start preparing gnocchi. Take the purée and add the yolk. Then add salt and flour. If the dough is too sticky, add a little more flour.
Divide the dough into 4 parts and create long rolls (ours had a diameter of about 1 cm, but the size is up to you). Then take a sharp knife and cut pieces about 1.5 cm long. Then lightly press each piece with a fork and shape gnocchi.
Bring salted water in a pot to a boil and add gnocchi. Cook until they float to the surface.
Then start preparing the sauce. First, take tofu and dry it with a paper towel to get rid of excess water. Then cut it into smaller pieces and season with salt and pepper. You can also add any of your favourite spices. Then heat the pan, spray it with oil, add tofu, and sauté until golden. Gradually add baby spinach, plant-based cream and then gnocchi. Let it all combine. In the end, add the delicate yeast, salt, pepper, and fresh basil leaves cut into smaller pieces beforehand. That’s it. All you have to do now is prepare the plates and serve three servings.
Our tip: You can drizzle the meal with olive oil.
Nutritional values | 1 serving (3 servings in total) |
|---|---|
| Calories | 618 |
| Protein | 33 g |
| Cabrohydrates | 90 g |
| Fats | 14 g |
Enjoy this eye-catching dish full of healthy foods. You will enjoy it, especially during the colder months.
Feel free to share your creations with us on social media and tag #gymbeamcom.
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