Classic Italian gnocchi vegan style? Try this pumpkin gnocchi that is ridiculously easy and very delicious! Sprinkle them with dairy-free parmesan or pour melted vegan butter over!
The pumpkin season is still on so why not try this delicious recipe for pumpkin Gnocchi? If you can make noodles from zucchini (zoodles), surely you can make gnocchi from a pumpkin!
This recipe doesn’t require many ingredients. Just one at least medium-size pumpkin, spices, gluten-free all-purpose flour (for gluten-free gnocchi), a little bit of olive oil, and some dairy-free Parmesan on the top!
Even though Gnocchi is a traditional Italian dish, there are so many varieties out there that it’s completely fine to create gnocchi from a pumpkin.
Why do you want to use pumpkin? Because it’s:
- A beautiful orange colour that makes your dish very appealing
- very rich in fibre (7g fibre per a cup of canned pumpkin) and makes you feel fuller for a longer time
- good for your digestion
- very low in calories and perhaps useful for weight loss
- brilliant for maintaining good eye health and contains vitamin A, lutein, and beta-carotene (just like a carrot)
- useful for using as a face or hair mask that will leave your skin and hair very smooth and look younger.
Optionally, you can make sage and vegan butter sauce, and pour over your gnocchi. Sage leaves pair very well with pumpkin (just like thyme) and together with melted vegan butter add a nice, smooth touch. I used this vegan butter flavoured coconut oil.
Sage leaves can be used in many ways, but they taste particularly very good with lemon. Make this pasta with lemon and sage sauce.
More pumpkin and pasta recipes? Try these:
Easy Pumpkin Gnocchi
Ingredients
- 1 medium to large pumpkin cut in half
- 1 tsp nutmeg
- 1 tsp thyme
- 1 tsp oregano
- 1/2 tsp sea salt
- 3 cups all-purpose gluten-free flour
- 2 tbsp olive oil
To make the sauce:
- 2 tbsp vegan butter
- 6 fresh sage leaves
- 1 clove garlic crushed
To serve:
- dairy-free parmesan
- chopped fresh parsley
Instructions
- Preheat oven to 200-220 Celsius degrees.
- Place both halves of the pumpkin (cut side down) on a baking tray, lined with baking paper. You might need to use two baking trays in the pumpkin is too big. Sprinkle the pumpkin with a little bit of salt and grease it with olive oil.
- Place the pumpkin in the oven and roast it for 30 minutes or until it becomes fork-tender. Remove from the oven and let it cool down.
- Once cooled down enough that you can handle the pumpkin with your hands, add it to a large bowl. Add spices, sea salt, and gluten-free flour. With your hands, knead the dough. If it seems to be too sticky, add a little bit more flour.
- Make little gnocchi. In batches, add them to a saucepan with boiling water with a little bit of sea salt. Cook the gnocchi for about 2 minutes. Reserve 1/2 cup water from cooking (for sauce).
- Now when gnocchi is cooked, heat olive oil in a pan and add gnocchi (in batches). Fry them from each side for about 2 minutes until they become slightly golden.
- Make the sauce: In a frying pan, add vegan butter, sage leaves, and crushed garlic. Cook for 2-3 minutes. Remove from heat and add reserved 1/2 water from cooking. Whisk together.
- Toss pumpkin gnocchi in the sage sauce.
- Sprinkle with dairy-free parmesan cheese and chopped fresh parsley.
- Enjoy!
Did you make this recipe? Don’t forget to tag me on Instagram @writtenbyvegan or use hashtag #writtenbyvegan or share it with your friends and family! You can also rate this recipe below! 🙂
Related posts:
Klara Walterova
Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.