Creamy Pumpkin Gnocchi

Preheat the oven to 400°F (390°F). Cut the pumpkins in half, scoop out and discard the seeds, then place the onion quarters and garlic halves inside each pumpkin half. Drizzle with olive oil, season with salt and pepper, and roast on a baking sheet until the pumpkin flesh is soft, about 25–30 minutes.

While the pumpkin roasts, bring a pot of salted water to a boil for the gnocchi.

When the pumpkin is tender, scoop the roasted flesh, along with the roasted onion and garlic, into a blender. Add smoked paprika, dried oregano, ground cumin, turmeric, coconut milk, vegetable stock, white miso paste, and nutritional yeast. Blend until completely smooth to form the sauce.

Cook the gnocchi according to the package instructions (usually 2–3 minutes once they float). Drain and set aside.

In a large skillet, heat a little olive oil over medium heat. Add the crumbled smoked tofu and fry until the pieces are golden and crispy, about 5 minutes. Transfer the tofu to a plate.

Return the skillet to the stove, add the blended pumpkin sauce and bring to a gentle simmer for 2–3 minutes. Add the cooked gnocchi and toss to coat evenly. Stir in the crispy tofu, season with salt, pepper, and a splash of cider vinegar if desired, and heat through.

Plate the creamy pumpkin gnocchi and garnish with chilli crisp, toasted pumpkin seeds, a swirl of cream, and the finely chopped fresh parsley. Serve immediately.