5 cups diced pumpkin (roasted in oven until flesh is tender)
1 1/2 cups unbleached whole white flour (gluten free flour can be used in replace of white flour)
1/2 cup of chickpea flour
1/2 cup nutritional yeast
1/2 tsp. grey sea salt
A few grates of fresh nutmeg
2 tablespoons of Liquid Gold medium intensity Extra Virgin Olive Oil
-Puree pumpkin until fine. Place on a well-floured surface. Add in chickpea flour, nutritional yeast, unbleached flour and salt then gently knead until the ingredients are fully mixed. The dough should be soft, but not too sticky.
-Divide the dough into four portions. Roll each of the four portions out into a snake shape so that it is about 1/2" in thickness. Using a spatula cut the dough into 3/4" pieces.
-Lightly flour a sheet pan and roll the gnocchi over to the tray when they are done to round them off. Finally let them rest on pan for about an hour.
-When the gnocchi have rested boil a large pot of water. Set up a strainer over a bowl near the boiling water. When the water is boiling, drop about 20 gnocchi in at a time. When the gnocchi start to float let them bob for about 30 seconds more and then scoop them out and place them in the strainer. Toss in some water and repeat until all the gnocchi have cooked, sauté in Olive Oil
Sage & Olive Oil Cream
1/2 cup raw cashews
Enough water to cover cashews
1 T Dijon
1 tbsp. Green Apple White Balsamic Vinegar
1/4 cup nutritional yeast
2 Tbsp. tahini
1 Tbsp. white miso paste
1 ¼ C Medium intensity Extra Virgin Olive Oil (*use Porcini Mushroom/Sage infused oil, and omit chopped sage)
Salt to taste
1/4 cup chopped sage* see above note
2 shallots diced
A nice touch- Sprinkle with Stoney Brook Pumpkin Seeds
-Process the nuts and water until smooth and creamy.
-Sauté shallots with garlic and *sage in a little bit of the olive oil until the shallots are tender.
-Add rest of ingredients except remaining oil and process until smooth.
-Slowly stream in olive oil/shallot mixture. Finish with salt and lemon juice.