This Vegan Pumpkin Gnocchi is a simple, but delicious way to use leftover pumpkin puree. The dough comes together in twenty minutes. Shape and sautee with a little bit of butter and crispy sage and you have a perfect dish.
I have never been a fan of pumpkins. The smell the texture always reminded me of baby food. Yuck!
But this dish had a mixture of mashed potatoes and pumpkin puree, which added moisture and a beautiful hue of orange. I went the extra mile to actually shape them into the pumpkin shape and add a rosemary stem in the middle to mimic a pumpkin stem, but that is not necessary.
After boiling and sauteeing, the final dish is a culmination of autumn flavors and colors. This dish is really fun to make and can make eating fun. You can make this pumpkin gnocchi with anything you like, but I did a simple garlic butter sauce with crispy sage and toasted pumpkin seeds. Yum!
Check out the recipe below!
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Ingredients for Vegan Pumpkin Gnocchi
- Pumpkin Puree. This is where you get the pumpkin color and flavor.
- Russet potatoes. These are the best potatoes for gnocchi. They make a fluffier texture and help soak up the pumpkin puree’s moisture.
- All-purpose flour. To make a workable dough. I haven’t tried any gluten-free flours, but be sure to give it a try and let me know.
- Sage. You can use any sauce or garnish, but you really want the pumpkin flavor and colors to shine. Sage complements the natural sweetness.
- Vegan butter. To sauté and for flavor. You can also use olive oil instead.
How to shape the gnocchi
Once you have the dough ready, you can portion them into individual balls. You can either use a scale so they are all the same size or eyeball it. I like to use a 1/2 tbsp to scoop out the individual balls. Just be sure to flour the measuring spoon or it will stick like no tomorrow.
Now you can add the lines to the pumpkin gnocchi. There are several methods to doing this. You can use a wooden dowel or chopstick and gently make the lines. Or you can use a kitchen twine string to mark the lines. I found this difficult for me because I felt this didn’t define the lines as well, but it is the faster method.
The last touch would be to add the rosemary stem to the top. This is optional. It is the best option because it will stay in the dough even when it is boiling and sauteed. But though edible, it is a bit hard to chew.
I’ve seen other people put cloves, but I found the flavor too strong. Or use rosemary leaves but they can be a bit difficult to work with. This is purely for decoration, so don’t stress too much about it. It will still be cute without it.
Storing It
The best way to store this would be to put the leftover cooked gnocchi in an airtight container. They will last one to two days, no more than four. The pillowy texture will not last long in the fridge.
If you have leftover dough and you want to freeze it, shape them and put the on a parchment-lined tray. Let them freeze until solid then put them in a container. When you are ready to eat some gnocchi, then just boil it and use it as needed. No need to defrost.
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Vegan Pumpkin Gnocchi
Materials
- 1/4 cup pumpkin puree
- 2 medium russet potatoes
- 1 1/3 cups all-purpose flour divided
- 1/4 cup vegan butter
- 1/4 cup fresh sage leaves
- 2-4 garlic cloves, minced finely
- vegan parmesan for garnish
- rosemary stems optional, for decoration
- salt and pepper to taste
- roasted pumpkin seeds
Instructions
Make the dough
- Peel and cut the potato into medium 1" chunks. Put it in a pot with water and boil until cooked through. Drain water and, while still hot, mash with a potato masher, fork, or a potato ricer.
- Allow the potatoes to cool. Add the pumpkin puree to the potatoes and mix them together.
- Add the flour and knead lightly in the bowl until it comes together. Turn onto a lightly floured work surface and knead for 30 seconds to 1 minute until the dough is soft and tacky.
- Divide dough into four. Cover others in plastic wrap so it doesn't dry out. Roll into a log about 1/2" in diameter. Cut in 1 1/2"-2" sections. Roll into balls and score the lines to make it look like pumpkins. I use the rosemary stems as a final touch to sell the pumpkin look. This is optional though.
- Lay on a plate or sheet pan until all the dough is cut and shaped.
Cooking the gnocchi
- In a pot with boiling water, add a generous pinch of salt and drop your gnocchi. About 6-9 at a time, depending on the size of the pot. Don't put a top on it. Once it floats, you can take them out.
- They are now technically cooked and ready to eat, but my favorite way to have gnocchi is by getting them a little crispy in a pan. In a pan, I add some vegan butter and crisp up my sage leaves. Once crispy, I take them out and put them on a paper towel-lined plate.
- In the same pan, add your gnocchi. Leave for 3-5 minutes until they have a crispy bottom, then add minced garlic, red pepper flakes, salt, and pepper to taste. Mix until the garlic is aromatic and the gnocchi is a beautiful golden orange.
- Serve with vegan parmesan, crispy sage leaves, and roasted pumpkin seeds.
I hope you try this recipe. If you have tried this recipe, let me know in the comments below.