Step 1

Preheat the oven at 350°F.

Step 2

. Place the whole pumpkin in a large oven tray coated with baking paper

Step 3

Cook the pumpkin in the oven for 35 minutes in the oven.

Step 4

Once the pumpkin is cooked, allow it to cool down for ten minutes and peel it.

Step 5

Remove the seeds that are inside, and place the cleaned pumpkin in a large bowl.

Step 6

Mix the pumpkin with the canned chickpea water, and start squashing it with your hands to achieve a smooth mixture. Add the gluten-free flour mix to the pumpkin and mix well.

Step 7

Let the dough rest in the fridge for 20 minutes.

Step 8

Take the dough, roll it into 1 cm thick sheets, cut it into strips using a dull knife, and then cut the gnocchi out of it by cutting 1 cm dices out of the strips.

Step 9

to make ridges on each gnocchi – a must for gnocchi lovers! You can omit this step on a hectic day and leave the gnocchi plain, resembling miniature pillows. If you like to have slight ridges on your gnocchi, you have two options

Step 10

Place prepared gnocchi on a parchment-lined baking sheet. Sprinkle some gluten-free flour on them to prevent them from sticking together.

Step 11

Fill a pot with water and place it over high heat.

Step 12

Bring to a boil, then add ½ tbsp. of salt to it. The salt is necessary to ensure that the green color will remain brilliant, as the salt will lock the Chlorophylle in the leaves.

Step 13

In the meanwhile, wash the spinach leaves, then toss them in the boiling water.

Step 14

Drain the spinach after 4 minutes, and place them in a colander to get rid of the excess water

Step 15

Press the spinach leaves using your hands.

Step 16

In a nonstick saucepan, heat the olive oil and add the peeled garlic clove to it.

Step 17

Stir fry the spinach leaves for about 2 minutes.

Step 18

Meanwhile, place vegetable broth, cashews, onion powder, garlic powder, nutritional yeast flakes in a high-speed blender and process until smooth

Step 19

Add the cashew cream with the spinach leaves and stir until thickened

Step 20

Boil the gnocchi in salted water until they come afloat, leave them boiling for 1 more minute from now, and drain them and toss them into the pan with the spinach sauce.

Step 21

Now put the pan over medium heat, and add the grated vegan cheese.

Step 22

Serve immediately, garnished with some rosemary.