½cup(120g)full-fat coconut milk*scopp off the solid cream floating on top
1pinchof salt
2servingsof gluten-free gnocchiI use the brand Schär
Instructions
Mince the onion and the garlic.
Melt the vegan butter in a saucepan. Add the sage leave and stir for 2 minutes over medium heat until crispy. Remove them from the saucepan and set aside.
Add the onion and the garlic. Sauté until tender.
Add the tomato paste, nutmeg, cayenne pepper and paprika to the pan. Cook it down until it slightly sticks to the pan.
Add in the pumpkin puree, coconut milk (see notes) and plant-based milk. Simmer over low heat for 10 minutes.
In the meantime, cook the gnocchi according to the directions on the package. You know they are cooked when they float at the surface. Drain them.
Add the gnocchi to the saucepan with the sauce and give it a good mix. Serve with the crispy sage leaves.
Notes
You can use canned or homemade pumpkin puree. Here's how to make your own in 3 different ways.
If the coconut cream and coconut water form separate layers in the can use ¼ cup of coconut cream (60 g) and ¼ cup (60 g) of coconut water per 2 servings.
You can use 3 to 5 ounces of gnocchi per serving.
Storage tips: you can store leftover sauce in an air-tight container for up to 3 days. Gnocchi eftovers should be eaten within 2 days and stored in the fridge.
Reheating tips: add a splash of dairy-free milk or water and reheat the gnocchi in a pan with a lid or in the microwave. If using the microwave, cover the bowl with the gnocchi with a plate that you turned upside down.