In a bowl, add the pumpkin, nutritional yeast, salt, pepper, and nutmeg.
Gradually stir in the gluten-free flour. You may need more or less depending on how much water is in the pumpkin puree. But try not to add too much as this will make the gnocchi dense. It should be a soft sticky dough.
Bring a pot of water to boil.
Shape the gnocchi using the quenelle method. I urge you to watch the recipe video below for a demo.
Drop each one into the boiling water after shaping. Repeat until there are enough in the pot. Cook until they start floating for about 1 to 2 minutes.
Remove with a slotted spoon or wire strainer. Set aside and cook the remaining gnocchi. This recipe makes about 25 pieces.
Heat the vegan butter in a skillet Add lightly crushed, unpeeled garlic and fresh thyme.
Add the gnocchi and cook until browned all over.
You can use canned or homemade pumpkin purèe in this recipe.
Choose pumpkins meant for eating rather than the decor. Or choose squash types such as butternut or kabocha.
Always roast them for gnocchi rather than boil. The less water added the better.