Roasted pumpkin gnocchi by Katy Beskow | The Vegan Society
Don’t let that Halloween pumpkin go to waste! Whip up this autumnal gnocchi dish, with sage and dark cavolo nero that is as comforting as it is delicious. The recipe also works well with seasonal...
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Ingredients
- 1 medium pumpkin, tough skin and seeds removed, flesh roughly sliced
- 2 tsp dried sage
- drizzle of sunflower oil
- 6 leaves of cavolo nero, roughly shredded and tough stem discarded
- 500g (1lb 2oz) gnocchi (ensure vegan)
- 400ml (generous 11⁄2 cups) hot vegetable stock
- generous pinch each of sea salt
- and black pepper
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