Gnocchi in Pumpkin Sauce
4 cups whole wheat gnocchi
1 1/2 cups pureed pumpkin
1 1/2 cups almond milk
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup raw cashews, presoaked in water for 12 hours
1/4 cup water
1/4 cup fresh basil
1/4 teaspoon fresh pepper
1. To make the basil cream, drain the soaked cashews. In a blender or food processor, blend cashews with 1/4 cup water, basil and pepper until the mixture has the consistency of a thick cream, meaning it should slowly drip off a spoon.
2. Boil the gnocchi until they float, then drain in a colander. Shock them with a quick spritz of cold water from your faucet.
3. To prepare the sauce, mix the pureed pumpkin with the almond milk, nutmeg and salt. Simmer for 5 minutes, then add the gnocchi. Simmer for another minute.
4. Assemble the dish by placing the gnocchi and sauce on the plates. Add dots or swirls of basil cream.
Chef Jason Wyrick has been chosen as VegCooking.com's October, 2005, Chef of the Month, putting him in company with Chef's such as Eric Tucker from the Millenium Restaurant and Ann Gentry from Real Foods Daily. He has also been featured across the state in the Arizona Republic and has been featured on ABC's local morning show, Sonoran Living Live. Be sure to check out his informative website, The Vegan Culinary Experience.