Tuesday, November 26, 2013

A Warm and Creamy Gnocchi Delight


Oh gnocchi, how I love you.  Mama V has been known to make an amazing gnocchi, and she taught me how back in the day.  It's a wonderful comfort dish to partial Italians such as us.  So, when I saw this dish on Keepin it Kind, I was incredibly inspired.  I knew I wanted to make a version of this dish, and I wanted it to be something that Josh would like too.  He's not a huge fan of tofu, so I changed the sauce to a pumpkin cashew cream.




I started off by making a batch of gnocchi on Sunday afternoon.  I used this recipe, but gnocchi is pretty simple.  You just have to get in there and play with it!  I love a dish when you can get your hands dirty.  I haven't made gnocchi in a few years, and I forgot how much fun it is.  Get in the kitchen and make some!



Pumpkin Cashew Cream

Ingredients:

1/2 can pumpkin puree
1 cup cashews, soaked overnight
2 1/2 cups vegetable stock
1 tbs paprika
1 tbs pumpkin pie spice
salt and pepper to taste


  1. Add cashews and pumpkin to a high powered blender.  Add in vegetable stock slowly until you get a pour-able consistency.
  2. Add spices and blend again.
  3. Taste and modify!



For the Casserole

Ingredients:
3 cups prepared gnocchi
1 butternut squash, peeled, de-seeded and cubed small
2 tbs olive oil
1 tbs dried thyme
4 cloves of garlic, pressed
3 cups kale
1 red onion, chopped small
pumpkin sauce from above

  1. Toss gnocchi and butternut squash cubes in a large bowl with 1 tbs olive oil and thyme.
  2. Roast in the oven at 400 dF for 25 minutes, or until the squash is soft.
  3. Make cashew cream, fill bottom of baking dish.
  4. Saute 1 tbs olive oil, pressed garlic, onions and kale in a pan until onions are cooked and kale is wilted.  Add kale to pan.
  5. Remove gnocchi and squash from the oven.  Place over the kale.
  6. Pour on cashew cream, put back in oven.
  7. Bake for another 15 minutes.
  8. Serve!






7 comments:

  1. soaked cashews - just soak in unsalted water? Looks delish.

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    Replies
    1. yes, i always get the raw, unsalted cashews. i think if not, the sauce might be super salty. then i just put them in a tupperware and cover them with water. soak for at least 6 hours and they'll puff up and blend to a creamy heaven! i think you can also boil them if you don't have the time.

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