Vegan Pumpkin Gnocchi with Coconut Curry Sauce: Recipes by our chefs

Ingredients

• 500g pumpkin, peeled and cubed
• 2 cups all-purpose flour (plus extra for dusting)
• 1 tsp salt
• 1/2 tsp ground nutmeg
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 red bell pepper, diced
• 1 can (400 ml) coconut milk
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• Fresh coriander, chopped (for garnish)
• Salt and pepper to taste