Step 1.
Preheat the oven to 190°C.
Step 2.
Pour the soup and the coconut milk into a deep roasting pan or baking tray and mix well.
Step 3.
Mix the butter beans and gnocchi into the baking tray with the soup.
Step 4.
Slice the pumpkin in half, scoop out the seeds, then slice into thin crescent slices.
Step 5.
Place the pumpkin on top of the gnocchi mix. Season with salt and pepper and a drizzle of olive oil.
Step 6.
Bake for 35-40 mins or until the pumpkin is cooked and starting to brown on top.
Step 7.
Meanwhile, finely chop the herbs, zest the orange and grate the garlic. Add these to a bowl with 2 tbsp of orange juice and 3 tbsp of olive oil and season well with salt and pepper.
Step 8.
Add the herb sauce on top of the gnocchi bake and serve.
Flavour Rating
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Would you make it again?
Exclusive to Mob+ members.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
Notes
If you can’t find a pumpkin, feel free to sub it out for butternut squash.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
If you can’t find a pumpkin, feel free to sub it out for butternut squash.
Step 1.
Preheat the oven to 190°C.
Step 2.
Pour the soup and the coconut milk into a deep roasting pan or baking tray and mix well.
Step 3.
Mix the butter beans and gnocchi into the baking tray with the soup.
Step 4.
Slice the pumpkin in half, scoop out the seeds, then slice into thin crescent slices.
Step 5.
Place the pumpkin on top of the gnocchi mix. Season with salt and pepper and a drizzle of olive oil.
Step 6.
Bake for 35-40 mins or until the pumpkin is cooked and starting to brown on top.
Step 7.
Meanwhile, finely chop the herbs, zest the orange and grate the garlic. Add these to a bowl with 2 tbsp of orange juice and 3 tbsp of olive oil and season well with salt and pepper.
Step 8.
Add the herb sauce on top of the gnocchi bake and serve.
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.
