Gnocchi

• 180g potato flour (alternatively: gf oat flour or teff flour)
• 120g potato starch (alternatively: tapioca starch, corn starch)
• 220g beetroot puree
• 80ml beetroot juice
• 1-2 tsp salt

Cashew sauce

• 90g cashew nuts, soaked overnight in cold water
• 60 ml vegetable stock
• 60ml plant milk
• 2 tbsp yeast flakes (optional) or grated Parmesan cheese
• 1 garlic clove
• 1/2 onion
• 60g tahini paste (optional)
• a little lemon juice
• 1 pinch of salt
• some pepper
• a little nutmeg

In addition

• 300g pumpkin, cut into cubes (butternut or hokkaido)
• 200g fresh wild salmon
• some fresh parsley

Gnocchi

1. Puree the pre-cooked beetroot with a hand blender.
2. Mix the dry ingredients in a bowl.
3. Knead the beetroot puree into the dry ingredients and gradually add the beetroot juice until a homogeneous dough is formed. If necessary, add a little more flour or juice.
4. Form long rolls from the dough and cut off pieces approx. 1 cm long. Roll the pieces over the back of a fork to give them the typical gnocchi pattern and place on a floured work surface until all the dough has been used.
5. Cook the gnocchi in a pan of salted water. The water should no longer boil, but only bubble. The gnocchi are ready when they float to the surface (approx. 4-6 minutes). Remove with a ladle, place in a colander and rinse with cold water. Set aside in a bowl.

Pumpkin and salmon

1. Preheat the oven to 180 degrees top/bottom heat.
2. Wash the pumpkin and, depending on the variety, remove the skin and seeds. Cut the pumpkin into bite-sized pieces and marinate with a little olive oil, salt and pepper. Place on a baking tray lined with baking paper and roast for approx. 20-25 minutes until the pumpkin cubes are cooked.
3. Cut the salmon into large cubes and marinate with olive oil, pepper and salt.

Cashew sauce

1. Drain the soaking water from the cashew nuts and rinse the cashews briefly in cold water.
2. Peel and finely chop the garlic and onion. Blend all the ingredients for the sauce in a blender until creamy and season with the spices.

Finish

1. Fry the reserved beetroot gnocchi in a pan with a little butter and finely chopped garlic (optional) until golden brown.
2. Heat the cashew sauce in a small pan over a low heat.
3. Fry the marinated salmon cubes in a non-stick pan until crispy on all sides. Not too long, otherwise they will become dry.
4. Serve the beetroot gnocchi with the sauce, the fried salmon and the baked pumpkin and garnish with fresh parsley.