These warm and chewy balls of autumn comfort wrapped in a creamy and garlicky whisky sauce make a wonderful pairing with those sweet and slightly acidic squishy balls of roasted tomatoes.
They’ll have you switching back and forth between orange and red and honestly also making it really hard to stop eating 😉
Pumpkin gnocchi with whisky cream sauce
- 250 g boiled and skinned potatoes
- 250 g baked and skinned pumpkin
- 200 g flour
- 1 1/2 tsp salt
- 4 tbsp soy milk
Whisky Cream Sauce
- 4 tbsp plantbased butter e.g. naturli
- 3 cloves garlic
- 4 tbsp flour
- 1 deciliter soy cream
- 2 deciliters soy milk
- 3 tbsp whisky
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 4 twigs cherry tomatoes
- 1 tbsp balsamic vinegar
- Pass the pumpkin and potatoes through a potato ricer (worth investing in - saves so much time and energy: e.g. https://amzn.to/37fH7Rx ) or mash them finely.
- Mix in the other gnocchi ingredients and gently form a loaf.
- On a floured surface cut off slices from the gnocchi loaf, roll them into long sausages and cut off gnocchi sized pieces. Roll the gnocchi into balls with your floured hands.
- Boil a large pot of water, add some salt and boil the gnocchi in batches of about 10 at a time. They are ready to be lifted out when they float on the surface of the boiling water. Repeat until all gnocchi are cooked.
- For the sauce melt the butter in large nonstick pan. Press or finely mince the garlic and fry in the butter for 1-2 minutes. Sprinkle over the flour and quickly mix it with the garlic butter. Slowly add in the soy cream and milk and seasoning. Let the sauce simmer for about 10 minutes or until it slightly starts to thicken.
- Place the tomatoes (twig side up) into a pan with the olive oil and balsamic vinegar and simmer with the lid on medium heat for 5-10 minutes or until the tomato skins crack.
- Add in the cooked gnocchi and the whisky and simmer until the sauce sticks to the gnocchi.
- Maybe sprinkle with black pepper and serve with one twig of tomatoes each. Enjoy 🙂