Gnocchi is a decadent Italian dumpling dish that is filling but can be tantalizingly fattening. What if we tell you there was a way to make healthy gnocchi? Vegan Pumpkin Gnocchi is a pumpkin dumpling dish that’s hearty while still being flexible. This Italian dish can be used in soups or as a main dish on its own. You’ll be happy to make this Vegan Pumpkin Gnocchi Recipe a new edition to your fall recipes. This vegan recipe is freezer-friendly too so if you have lots of pumpkin lying around, here’s one way to use them up.
Gluten-free Pumpkin Gnocchi Recipe by Jhanelle
Recipe Substitutions or Variations
1. No pumpkin – Try making this recipe using sweet potato
2. No gluten-free flour – Plain all-purpose flour should work instead. In fact, you should check out my Pan-fried Vegan Gnocchi recipe made with all-purpose flour.
This recipe includes the classic version using white potatoes as well as sweet potatoes. But you can always substitute sweet potatoes for pumpkin.
Can I cook gluten-free gnocchi from frozen?
Sure, this gnocchi can be cooked from frozen. Due to the softness of the dough, it’s actually better to cook them straight from the freezer without thawing. Just add them to the boiling water until they start to float.
Which sauces can I have with vegan pumpkin gnocchi?
The gnocchi in this recipe was pan-fried with vegan butter, garlic, and thyme. You can go a more traditional route and serve it with your favorite tomato sauce.
If you want to try something different, you can make a cream sauce with mushrooms, lemon, or garlic.
Vegan Pumpkin Gnocchi
- 1 cup Pumpkin Purée 240g
- ½ cup gluten-free all-purpose flour 80g
- 2 tbsp nutritional yeast 8g
- pinch nutmeg optional
- ½ tsp Salt
- ¼ tsp black pepper
Pan-frying the Gnocchi
- 1 tbsp dairy-free butter 15g
- 3 cloves garlic
- 2 tsp fresh thyme or sage
- 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.
- Serve immediately.
- 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.