1 x pot of Prep’s Cashew Cream
1 x bunch silverbeet
1 x large bunch spinach
3 cups flour 260g, plus more as needed,
1 tsp salt
Cut a pumpkin in half and scoop out the seeds and most of the stringy bits. Place cut-side-down on a baking pan greased with a little oil. Bake in an oven preheated to 200°C for about 45-60 minutes or until soft. Mash soft pulp with a potato masher until smooth. Set aside.
In a large pot with water, boil the potatoes with their skins on for about 20 minutes or until fork-tender.
Strain and peel the boiled potatoes. Then mash with a potato masher.
Add pumpkin, mashed potatoes flour, a pinch of salt to a bowl. Mix everything together using a wooden spoon, then knead gently with your hands to form a smooth dough. (Add a little more flour as needed but just enough to hold the dough together, and don’t overmix or your gnocchi will be tough).
Cut the dough into 5-6 pieces. Roll each piece into a rope on top of a floured chopping board then cut it into gnocchi bites (about 1.5cm long) with a sharp knife.
At this point, you can freeze the gnocchi for later meals.
Heat some oil in a large non-stick pan over medium to low heat. Add the Gnocchi in small batches and pan-fry until golden browned and crispy from all sides.
Once all the gnocchi is cooked off set aside
Heat your cashew cream in the microwave (add 100mls water and stir until smooth) or alternatively heat in a pot on low heat adding 100mls water and more until you reach your desired smooth consistency.
Wash and dice your silverbeet and spinach and sauté in a frying pan, add all the cashew cream and mix until heated right through…add your gnocchi mix well then serve up in 4 bowls.