PUMPKIN GNOCCHI

This traditional Italian dish is a comforting home-cooked meal that has been cherished by generations. Depending on the region, Italians make gnocchi with pumpkins, boiled potatoes or simply with flour. For me, these gnocchi, especially when made with boiled potatoes instead of pumpkin, remind me of a beloved Lithuanian childhood dish - potato dumplings. In Lithuania, we would serve them with a butter sauce or sour cream, while in Italy they are often paired with Parmesan and sage. I propose a plant-based version of these dumplings that is just as delicious, comforting and loved by everyone - both young and old. It's a perfect dish for slow weekends during the cold season or even for a Christmas Eve dinner.

Ingredients

Serves 4-6 or 3-4 and then I save the leftovers for next time. If I'm already making a dish that takes a while to prepare, I always make extra so I can freeze some for later.

• 500 g of cooked potatoes

• 500 g of roasted pumpkin (can be substituted with sweet potatoes)

• 500 g of flour (I use whole grain spelt flour) + extra for dusting

• 2 tablespoons of starch

• Spices: salt, pepper

For the sauce:

• 1-2 handfuls of spinach

• 3 cloves of garlic

• White tofu sauce (see the recipe)

Instructions

I place the cooked potatoes and pumpkin into a large bowl. I mash them with a potato masher or fork until I achieve a smooth consistency.

Next, I add spices, starch and flour. I knead the dough until it no longer sticks to my hands.

Depending on the type of potatoes and pumpkin (which also affects the moisture content), you may need a bit more or less flour.

I sprinkle flour on the countertop. I take a piece of dough, shape it into a long "sausage" and cut it into pieces about 1 cm wide. I repeat this process until there is no dough left.

First, I bring water to a boil. Once the water is boiling, I add salt and the dumplings. I cook them until they float to the surface, plus an additional 2-3 minutes.

While the dumplings are cooking, I prepare the sauce. I chop some garlic cloves and sauté them in a non-stick pan. Then, I add a handful of spinach and cover the pan for a few minutes until the spinach wilts. I mix in some white tofu sauce, add more salt if needed and then turn off the heat.

Once the gnocchi are done, I add a few tablespoons of the sauce, mix everything together and serve.

If you like it spicy, you can sprinkle some chilli peppers on top.

On the side, I serve some watery vegetables, such as blanched asparagus, broccoli, cucumbers and greens.

P.S. You can substitute the sauce with pesto or use a mix of white cashew sauce and pesto.

BON APPETIT!