Potato & Pumpkin Gnocchi with Cashews & Sun-dried Tomatoes Sauce

POV: one bag of organic potato and pumpkin gnocchi from my sponsor, little time to cook and I am starving. While the gnocchi are cooking, I blend some of my mum’s sun-dried tomatoes with a vegan bechamel.

The result is one of the most scrumptious quick meals I ever made!

  • DifficultyVery easy
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time2 Minutes
  • Servingserves 2 persons
  • Cooking methodStove
  • CuisineItalian
  • SeasonalityEvergreen


400 g gnocchi
200 g cashew bechamel
5 sun-dried tomatoes in oil
q.s. fresh parsley
q.s. ground pepper


– bring to boil abundant salted water into a pan;

– meanwhile, blend together the cashews bechamel with the sun-dried tomatoes;

– when the water is boiling, add the gnocchi and cook them for 2 minutes or till they come to the surface;

– while the gnocchi are cooking, pour the sauce onto a small sauce pan together with some chopped parsley and cook on medium fire till the gnocchi are ready;

– lift the gnocchi with a skimmer, gently shake off as much water as possible and transfer them to the sauce;

– toss and serve topped with some ground pepper.

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