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Zero Waste Cooking: Pumpkin Gnocchi With Sauteed Mushrooms & Crunchy Sage Crumb

Zero Waste Cooking: Pumpkin Gnocchi With Sauteed Mushrooms & Crunchy Sage Crumb

Emilly Sonsie is a primary school teacher, qualified in psychology and passionate about all things wellbeing.



Zero Waste Cooking: Pumpkin Gnocchi With Sauteed Mushrooms & Crunchy Sage Crumb


Living in a sustainable and healthy way is incredibly important to Emilly and her family. She has a little boy who is nearly two and providing him and her husband with the most nutrient dense and delicious meals is something she loves to do. Over the last few years her passion for the environment and living sustainably has grown exponentially and she love creating food that avoids waste and makes the most out of produce. So, we thought Emilly would be the perfect guest blogger to create a recipe for Sensori+ that’s both great for our wellbeing, but also the environment.






Over to Emilly…

It’s so important to eat beautiful fresh produce but we also have to look after our bodies and our home environment as well. This means cleaning with natural products and being aware of what we are putting on our skin too. I am very happy to say we live in a predominately tox-free home and I’m always on the lookout for new ways to make our happy home even healthier.

This recipe ticks all the boxes! Plant based, gluten free and oil free and packed full of flavour. It’s good for us and it’s great for the environment. This whole foods plant based recipe will be leave you feeling satiated and will definitely leave a smile on your face, it’s absolutely delicious!

The average household wastes 20% of food they purchase and our rubbish bins on average are 40% food scraps. As a whole Australians waste $8 billion worth of food per year and often the seeds and peels of vegetables are the first thing we throw out. We can so easily be using all the elements of produce to create delicious and nutrient dense meals. Discarded food not only wastes the resources and food miles that it took to get the food to your plate but it also results in greenhouse gases forming when the waste mixes with other products in landfill. A zero waste dish is a dish that uses every element of the produce and there is, literally, zero waste after cooking the meal. Creating these meals is not only great for the environment but it saves you money and allows for you to be extra creative in the kitchen.

Having people over for dinner? This is the perfect dish to wow them and show them your creativity. Or simply wanting a wintery dish to warm your soul? Then this is perfect too. Indulge in front of the fire or under a blanket for these cold wintery nights that are about to be upon us.

Ingredients

  • 1 butternut pumpkin
  • 1.5 cups of buckwheat flour (extra for kneeling)
  • 1 can coconut milk
  • 3 tsp cumin
  • 1 tsp nutmeg
  • 1 bunch of sage
  • 300 grams of mushrooms
  • Salt and pepper to taste

Method

Preheat the oven to 180C degrees

Cut the pumpkin in half and place on a lined baking tray. Roast for 1 hour.

Split the elements of the pumpkin into three bowls. The pumpkin seeds. The pumpkin flesh. The pumpkin skin.

Crispy Sage Crumb

Turn oven down to 140C degrees

Spread the seeds over a lined baking tray.

Sprinkle 1tsp cumin, add 1/2 the sage and a little salt. Put into the oven for 30min until crispy and crunchy.

Let the crumb cool

Add to a food processor and blitz slightly until crumb has formed. Leave aside until serving.

Pumpkin Gnocchi

Take the peel of the pumpkin and place into a food processor with 1/4 cup of the pumpkin flesh and blitz until smooth.

Slowly add flour to the pumpkin skin blend to form a dough.

Place flour on the bench and kneed the dough into a nice smooth ball.

Separate into 4 sections and roll each section into a 2cm thick sausage shake.

Cut 1cm sections off. This is your gnocchi pieces.

Place aside until cooking time.

Pumpkin sauce

Add the coconut milk, nutmeg, remaining cumin and pumpkin flesh into a food processor until smooth.

Add to a saucepan and keep on a low heat

Sautéed mushrooms

Thinly slice the mushrooms up (leave the stalks in) and place in a frying pan on a medium heat.

Add 1/4 cup water, 1 tsp cumin, remaining sage leaves.

Cook for 10-15 minutes until fragrant and soft.

Bringing it all together.

Place a large pot of water on to boil with some salt.

Add the gnocchi. Once gnocchi rises to the top then remove it and add to pumpkin sauce.

Place the gnocchi in a serving dish, put the mushrooms in the center and add a generous amount of the sage crumb on top. Serve with fresh sage and salt and pepper to taste.

Enjoy your zero waste pumpkin gnocchi with sautéed mushrooms and crispy sage crumb!

Serves 4 as a main or 6-8 as an entree.

*if not gluten free normal flour is suitable to use.

You can follow Emilly here on her beautiful Instagram, or read about her new business, Cultivating Positivity.