@ciarabear0125: #ellalangley she looks hot driving a motorcycle

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Sunday 25 October 2026 02:33:39 GMT

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ricardohernande4313 :

Wow you're so Beautiful ❤️❤️❤️Love you Ella Langley ❤️❤️❤️

2026-10-25 09:42:44

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#anılar

CREAMY PUMPKIN GNOCCHI 🎃🍂🤤 Probably the most comforting meal I’ve made in a LONG time… a bowl of this Creamy Pumpkin Gnocchi is EVERYTHING you need as the days get colder…🥶 AD| I’m using my favourite ingredients from @Aldi UK - seasonal Munchkin Pumpkins, the BEST smoked tofu (2 blocks for £1.75!!!) + gnocchi too. Incredible value every single time ✅ We’re roasting our onions + garlic INSIDE the pumpkins, then simply blending with coconut milk + vegetable stock, before folding through soft pillowy gnocchi, crispy smoked tofu + a few extra flavour-boosting ingredients 👨🏻‍🍳 Autumnal / fall flavours at their finest, this really is absolutely delicious. Full recipe below - enjoy! And as always, let me know if you give it a go👇 INGREDIENTS (serves 4) 4-5 munchkin/small pumpkins (or 1 large) 1 large brown onion, quartered 1 large garlic bulb, sliced in half 1 tsp smoked paprika 1 tsp dried oregano 1 tsp ground cumin ½ tsp turmeric 400ml coconut milk 250ml vegetable stock (+ more to loosen, to preference) 400g extra firm (smoked) tofu, crumbled into small pieces 1 tsp white miso paste 1-2 tbsp nutritional yeast Splash of cider vinegar (optional), to taste Large handful fresh parsley, leaves finely chopped Glug of plant-based cream Olive oil, salt + pepper To serve: chilli crisp, toasted pumpkin seeds, swirl of cream, fresh parsley METHOD 1. Pre-heat your oven to 180C fan (or use airfryer). Slice the tops off your munchkin pumpkins and scoop out the seeds and flesh. Keep the seeds for later! Pop the onion and garlic inside the pumpkins, season with salt + pepper, then the paprika, cumin, dried oregano + turmeric. Drizzle generously with olive oil to fully coat. Pop the pumpkin lids back on + roast for around 30-40 minutes, or until the pumpkin flesh is completely soft, and onion/garlic cooked. 2. While the pumpkins roast, crumble the smoked tofu into small pieces. Heat a good splash of olive oil in a frying pan on a medium-high heat. Once hot, add the tofu and fry, without moving, for around 3-4 minutes, until it starts to turn golden-crisp. Season well with salt + pepper, then mix + continue frying for a further 5 minutes until browned all over. Set aside. 3. Pat the pumpkin seeds dry, season with a pinch of salt + pepper, then drizzle with a splash of oil. Mix well to coat, then pop in the oven for the final 10 minutes that your pumpkins roast. 4. Allow the roast pumpkin to cool briefly, then carefully scoop out the flesh into a large saucepan with the onion and squeeze out the garlic. Add the coconut milk and vegetable stock, then use a stick blender + blitz until completely smooth + creamy (or get everything into a large blender before pouring into a pan). 5. On a medium-high heat, bring the sauce to a bubble then add the gnocchi and cook for a couple of minutes until just al dente, adding a little more stock to cover + loosen as required. 6. Stir through the miso paste, nutritional yeast, chopped fresh parsley, vinegar if using, then a splash of cream + your crispy tofu. Taste and adjust the seasoning to preference. 7. To serve, spoon the gnocchi into bowls and finish with another drizzle of cream, toasted pumpkin seeds, fresh parsley + chilli crisp - enjoy! #pumpkin #gnocchi #comfortfood #aldiuk #plantbasedrecipes

CREAMY PUMPKIN GNOCCHI 🎃🍂🤤 Probably the most comforting meal I’ve made in a LONG time… a bowl of this Creamy Pumpkin Gnocchi is EVERYTHING you need as the days get colder…🥶 AD| I’m using my favourite ingredients from @Aldi UK - seasonal Munchkin Pumpkins, the BEST smoked tofu (2 blocks for £1.75!!!) + gnocchi too. Incredible value every single time ✅ We’re roasting our onions + garlic INSIDE the pumpkins, then simply blending with coconut milk + vegetable stock, before folding through soft pillowy gnocchi, crispy smoked tofu + a few extra flavour-boosting ingredients 👨🏻‍🍳 Autumnal / fall flavours at their finest, this really is absolutely delicious. Full recipe below - enjoy! And as always, let me know if you give it a go👇 INGREDIENTS (serves 4) 4-5 munchkin/small pumpkins (or 1 large) 1 large brown onion, quartered 1 large garlic bulb, sliced in half 1 tsp smoked paprika 1 tsp dried oregano 1 tsp ground cumin ½ tsp turmeric 400ml coconut milk 250ml vegetable stock (+ more to loosen, to preference) 400g extra firm (smoked) tofu, crumbled into small pieces 1 tsp white miso paste 1-2 tbsp nutritional yeast Splash of cider vinegar (optional), to taste Large handful fresh parsley, leaves finely chopped Glug of plant-based cream Olive oil, salt + pepper To serve: chilli crisp, toasted pumpkin seeds, swirl of cream, fresh parsley METHOD 1. Pre-heat your oven to 180C fan (or use airfryer). Slice the tops off your munchkin pumpkins and scoop out the seeds and flesh. Keep the seeds for later! Pop the onion and garlic inside the pumpkins, season with salt + pepper, then the paprika, cumin, dried oregano + turmeric. Drizzle generously with olive oil to fully coat. Pop the pumpkin lids back on + roast for around 30-40 minutes, or until the pumpkin flesh is completely soft, and onion/garlic cooked. 2. While the pumpkins roast, crumble the smoked tofu into small pieces. Heat a good splash of olive oil in a frying pan on a medium-high heat. Once hot, add the tofu and fry, without moving, for around 3-4 minutes, until it starts to turn golden-crisp. Season well with salt + pepper, then mix + continue frying for a further 5 minutes until browned all over. Set aside. 3. Pat the pumpkin seeds dry, season with a pinch of salt + pepper, then drizzle with a splash of oil. Mix well to coat, then pop in the oven for the final 10 minutes that your pumpkins roast. 4. Allow the roast pumpkin to cool briefly, then carefully scoop out the flesh into a large saucepan with the onion and squeeze out the garlic. Add the coconut milk and vegetable stock, then use a stick blender + blitz until completely smooth + creamy (or get everything into a large blender before pouring into a pan). 5. On a medium-high heat, bring the sauce to a bubble then add the gnocchi and cook for a couple of minutes until just al dente, adding a little more stock to cover + loosen as required. 6. Stir through the miso paste, nutritional yeast, chopped fresh parsley, vinegar if using, then a splash of cream + your crispy tofu. Taste and adjust the seasoning to preference. 7. To serve, spoon the gnocchi into bowls and finish with another drizzle of cream, toasted pumpkin seeds, fresh parsley + chilli crisp - enjoy! #pumpkin #gnocchi #comfortfood #aldiuk #plantbasedrecipes

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