Vegan Pumpkin Gnocchi | Soft and chewy homemade gnocchi made with potatoes and pumpkin puree in a rosemary pumpkin sauce. This pumpkin gnocchi is the perfect fall dinner idea and is super easy to put together.
This delicious, soft, and chewy vegan gnocchi is sure to be your new favourite fall dinner! It’s fully loaded with pumpkin, both in the gnocchi itself and in the creamy sauce.
If you prefer, skip the pumpkin sauce and serve the pumpkin gnocchi with sage butter or another sauce.
Many home cooks are intimidated by gnocchi (not that it looks very menacing) because of the shaping. With my step-by-step instructions for shaping gnocchi, you’ll have no problem, whether using a gnocchi board or a plain old fork.
What is gnocchi?
Gnocchi is an Italian pasta made with potato and flour. It’s soft and slightly chewy in texture, and can be paired with a number of sauces like pesto, pumpkin sauce, or even just butter.
While some versions of gnocchi call for egg, it can easily be made without it, offering an easy and delicious vegan dinner idea. This recipe also includes pumpkin puree in the dough.
How to use a gnocchi board
A gnocchi board (a rigagnocchi) is a small wooden board with raised lines. The raised lines give the gnocchi its ridged indentations, perfect for holding sauce.
To use a gnocchi board, hold the handle and place the top edge of the board against the countertop in a slanted position. Simply place a small piece of gnocchi dough at the top of the board, and firmly roll it down the board with the tip or base of your thumb. Find what works best for you.
This motion will cause the dough to flatten slightly and curve inward, leaving the indentations on the dough.
See below the difference between shaping gnocchi with a gnocchi board vs a fork. On the left is gnocchi shaped with a gnocchi board, and on the right, with a fork.
How to form gnocchi with a fork
Although I do prefer a gnocchi board, gnocchi can easily be made with a fork instead. Instead of the tiny ridges that the board creates, the fork will add larger grooves.
Hold the handle of the fork, and place the curve of the fork against the countertop. Place a gnocchi at the bottom of the tines and firmly roll it down the fork with the tip of your thumb. I found that I needed to press more firmly with the fork than with the gnocchi board.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Prep steps:
To a large bowl, add the mashed potatoes, 1 cup pumpkin puree, flour, and salt. Mix together to form a dough. If it sticks to your hands, add more flour by the tablespoon.
On a floured surface, divide the dough into 4 pieces and roll each piece into a log with 1/2 inch diameter. Cut into 1/2 inch pieces.
Using a gnocchi board, firmly roll the dough down the board with your thumb. Use the same method if using a fork.
Bring a pot of water to a boil and cook the gnocchi until it floats, about 1-2 minutes.
In a pan, melt vegan butter and saute garlic. Add the nutmeg. Add the pumpkin puree, coconut milk, and pasta water. Stir to combine.
Add the cooked gnocchi to the sauce and stir to coat.
To serve, top with black pepper, fresh herbs, or vegan parmesan.
Tips for Making Homemade Gnocchi.
What to Serve with Pumpkin Gnocchi
Garnish the gnocchi with herbs, black pepper, and vegan cheese if desired.
Serve with Vegan Garlic Knots or Caramelized Onion Garlic Bread for a comforting dinner.
For a complete meal, serve the gnocchi with some roasted vegetables like my Fried Cabbage or Carrot Fries.
Storage
Store the gnocchi covered in the fridge for up to 3-4 days. To freeze the raw gnocchi, spread them in a single layer on a baking sheet to prevent sticking. Once frozen, transfer to a large bag and keep frozen until needed.
FAQ’s
Yes, many potato gnocchi recipes are naturally vegan; however, some recipes may require an egg.
Vegan gnocchi is made with just four simple ingredients: Flour, potato, and salt.
vegan pumpkin gnocchi recipe
Equipment
- 1 gnocchi board or a large fork
- 1 wooden spoon
Ingredients
- 2 small russet potatoes (for 1 cup mashed)
- 1 ½ cup pumpkin puree canned, divided
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon vegan butter or olive oil
- 1 garlic clove minced
- â…› teaspoon ground nutmeg
- ½ cup coconut milk canned
- ½ teaspoon fresh rosemary chopped
- salt and pepper to taste
Instructions
- Peel and chop the potatoes. Add to a large pot filled with cold water. Bring to a boil and cook until fork tender. Drain, mash until smooth, and set aside to cool slightly.
- In a large bowl, add the mashed potatoes, 1 cup pumpkin puree, flour, and salt. Mix together until it forms a dough ball. It should be slightly moist but not sticky. If it's sticky, add more flour a tablespoon at a time.
- On a floured surface, divide the dough into 4 pieces and roll each piece into a 1/2 inch diameter log. Cut the log into 1/2 inch pieces. To form the gnocchi, place each piece at the top of your gnocchi board or fork, and firmly roll it down with your thumb to create the indents.
- Bring a large pot of water with a pinch of salt to a boil. I cooked the gnocchi in two batches. Slide half of the gnocchi onto a piece of parchment paper, making sure they're lightly floured to prevent sticking. Carefully slide the gnocchi into the boiling water and give them a stir so they don't stick. Cook for 1-2 minutes, until they're floating. Remove from the water and set aside while you cook the other half. Reserve 1/4 cup of the pasta water.
- Meanwhile, heat a pan over medium heat. Add the vegan butter. Once melted, add the garlic and rosemary. Stir and cook for about 30 seconds until the garlic is fragrant. Then add the nutmeg and cook for a few seconds to wake up the flavour.
- Add the remaining pumpkin puree and coconut milk, and stir together. Add the 1/4 cup of pasta water to loosen the sauce. Season with salt and pepper to taste. Add the cooked gnocchi and stir to coat the gnocchi.
Notes
Nutrition Info
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
