Easy Pumpkin Gnocchi
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!
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Servings: 3 people
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!