Gnocchi with a pumpkin cream
Now when you think of a pumpkin cream you immediately will think cream….unhealthy…surely? Well how wrong you are!! The cream aspect of this really plays on that butternut pumpkin naturally has a creamy consistency when you blend it and adding a little bit of coconut cream just gives it that extra little creamy kick that will throw you into a state of ecstasy. It does go very well with gnocchi as I have in this recipe but it also goes very well with any pasta and is very quick and easy to make and also freezes well so you can keep a few batches in your freezer for those late work nights.
So here we go. Cut up your butternut pumpkin into 3 inch cubes and place to one side. In a pan bring your stock to a boil and place the butternut pumpkin in the pan and boil for 15 minutes. The reason I like to boil in the stock is it really gives the pumpkin a distinct flavour that goes really well with the coconut cream. Once you pumpkin is soft and slides off a fork easily take off the heat and strain the pumpkin leaving the water in a bowl to the side. Place your pumpkin and 2 tablespoons of stock in a blender, now if you don’t have a blender you can whip the pumpkin or mash it, this works well but blending really gives it a creamy consistency that brings smiles all round.
Once you have a delicious vibrant bowl of blended pumpkin in front of you it’s now time to add your seasonings. Add the paprika and chilli flakes and a generous amount of cracked black pepper and a little salt, (not too much salt as the stock will have enough salt to give the dish a salty kick). Place the cream back on the heat and slowly bring to a simmer to let the chilli and paprika fuse into the pumpkin. Now add the coconut cream, ensure it is coconut cream and not coconut milk as this will make a big difference. Stir well and leave to cool so all flavours combine. This will keep for up to 1 week I the fridge or 3 months in the freezer.