vegan pumpkin gnocchi recipe
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.
Serving Size 2
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
- ⅛ 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
Gnocchi dough should be tacky but not sticky. Add more flour if needed.
Work on a floured surface to prevent the gnocchi from sticking.
Boil the gnocchi until it floats. This means it's ready!
Nutrition Info
Calories: 790kcalCarbohydrates: 139gProtein: 19gFat: 20gFiber: 11gSugar: 8g
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
