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Pumpkin Gnocchi

Ingredients

• For the gnocchi:
• 1 cup pumpkin puree (make you own by baking pumpkin in the oven for 30 minutes at 175°C and then blending it)
• 1- 1.5 cups rice flour (if not GF use normal wheat or spelt flour) - first add 1 cup and if it's still too sticky add in more flour (the amount will depend on if your pumpkin puree is watery or not) - the more flour you use the harder the gnocchi will get
• 1 flax egg (1 Tbsp flax meal + 3 Tbsp water)
• dash of salt and pepper
• For the sauce:
• 1.5 cups mushrooms, sliced
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 large tomato, diced
• ¼ cup vegetable broth
• 2 tsp paprika powder
• 1 tsp onion powder
• 1 tsp granulated garlic
• 1 tsp mixed herbs
• ½ tsp chili flakes
• 2 Tbsp nutritional yeast
• ½ cup almond milk
• 1 Tbsp tapioca flour

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