Vegan Pumpkin Gnocchi
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.
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.