Gnocchi In Pumpkin Sauce, From Nyt

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   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.

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   2. Boil the gnocchi until they float, then drain in a colander. Shock them with a quick spritz of cold water from your faucet.

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   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.

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   4. Assemble the dish by placing the gnocchi and sauce on the plates. Add dots or swirls of basil cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.