one green planet
one green planet

Soooo delicious and comforting – not to mention ready faster than you can say where’s my other fluffy slipper?! Gnocchi is usually a sure-fire hit with everyone. If you have the time to make gnocchi from scratch, all the better. If not, a packet of store-bought gnocchi (checking the label to make sure it’s vegan), and you’ll be whipping up this incredibly simple and easy mid-week dinner in no time!

Pumpkin, Arugula and ‘Goat Cheese’ Gnocchi [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

695

Serves

2

Cooking Time

30

Ingredients You Need for Pumpkin, Arugula and ‘Goat Cheese’ Gnocchi [Vegan]

  • 2 cups chopped Pumpkin
  • 1 cup Vegetable Stock/Broth
  • 1 Garlic clove, peeled and chopped
  • ⅓ small Red Chili, chopped (optional)
  • ½ medium Brown Onion
  • 2 cups Arugula leaves, rinsed
  • 500g/17.6oz packet of Gnocchi (check ingredients for vegan & gluten-free)
    • Vegan ‘Goat Cheese’:
    • ½ cup raw Cashews
    • ¼ cup raw Macadamias
    • ¼ cup raw Pine Nuts (or more Macadamias but the flavour is better with a mix)
    • ¼ cup filtered Water
    • 2 tbsp Apple Cider Vinegar
    • Juice of 1 lemon
    • 1 tbsp Nutritional Yeast
    • Pinch Sea Salt & Cracked Black Pepper
    To Serve:
    • Pumpkin Seeds (Pepitas)
    • Fresh Herbs, chopped

How to Prepare Pumpkin, Arugula and ‘Goat Cheese’ Gnocchi [Vegan]

  1. At least an hour or two before you are ready to make this (or overnight), pop the ‘Goat Cheese’ nuts into a large bowl of water and allow to soak.
  2. When you are ready to make this dish, drain nuts and combine all ‘Goat Cheese’ ingredients in a high-speed blender. Blend on high until smooth and creamy and then transfer mixture to a small bowl or jar.
  3. Heat vegetable stock in a large pot over medium-high heat.
  4. Add garlic, chilli, onion and pumpkin, and simmer until pumpkin is soft.
  5. Remove from heat, allow to cool slightly (for safety), and blend in batches until smooth and creamy.
  6. Return blended pumpkin sauce to the pot, season with sea salt and fresh black pepper, and place over low heat.
  7. In a second pot, bring 4 cups of water to the boil over high heat.
  8. Carefully add gnocchi (watch out for hot splashes!) and allow to simmer for a couple of minutes until gnocchi rises to the top.
  9. Remove gnocchi from heat, strain, and divide among plates or bowls.
  10. Remove sauce from heat and pour evenly over pasta.
  11. Garnish with ‘Goat cheese’, fresh herbs and pumpkin seeds. Enjoy!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?

Nutritional Information

Per Serving (before optional garnishes): Calories: 695 | Carbs: 72 g | Fat: 41 g | Protein: 20 g | Sodium: 1,212 mg | Sugar: 7 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Rebecca Weller

See My Recipes

Rebecca Weller is a Holistic Health, Lifestyle and Business Coach.  Named "One of Perth’s Leading Healthpreneurs" by The Sunday Times Magazine, Rebecca has coached more than 200 women to get their sparkle back and create a life they love.  Founder of and, she provides one-on-one and group coaching programs, and is the author of "The Sparkle Experiment Eating for Energy", "Dessert SuperSmoothies" and "How to Create a Biz You Love."

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.