Vegan Pumpkin and Ginger Gnocchi with Coconut Lemongrass Sauce: Recipes by our chefs
Discover the delightful fusion of Italian and Asian cuisines with this Vegan Pumpkin and Ginger Gnocchi topped with a savory Coconut Lemongrass Sauce.
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Ingredients
- 500g pumpkin, peeled and cubed
- 2 teaspoons fresh ginger, grated
- 2 tablespoons olive oil
- Salt
- pepper
- 1 cup gluten-free flour, plus extra for dusting
- 1/4 cup nutritional yeast
- 1 can (400ml) coconut milk
- 1 stalk lemongrass, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- Fresh Thai basil, for garnish
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