Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

N/A

Pumpkin Gnocchi With Creamy Mushroom Sauce [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This delicious pumpkin infused gnocchi is absolutely delicious! Perfect for the colder seasons, and with a creamy mushroom sauce poured on top, you're in for a delightful, satisfying dinner.

Pumpkin Gnocchi With Creamy Mushroom Sauce [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Calories

503

Serves

2

Ingredients

For the Gnocchi:

  • 1 cup pumpkin purée (make you own by baking pumpkin in the oven for 30 minutes at 350°F and then blending it)
  • 1- 1 and 1/2 cups rice flour (if not gluten-free use normal wheat or spelt flour) – first add 1 cup and if it’s still too sticky add in more flour (the amount will depend on if your pumpkin puree is watery or not) – the more flour you use the harder the gnocchi will get
  • 1 flax egg (1 tablespoon flax meal plus 3 tablespoons water)
  • Dash of salt and pepper

For the Sauce:

  • 1 and 1/2 cups mushrooms, sliced
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 large tomato, diced
  • 1/4 cup vegetable broth
  • 2 teaspoon paprika powder
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon mixed herbs
  • 1/2 teaspoon chili flakes
  • 2 tablespoon nutritional yeast
  • 1/2 cup almond milk
  • 1 tablespoon tapioca flour

Preparation

  1. Prepare the flax egg and let it sit for 5 minutes.
  2. In a medium sized bowl, combine the pumpkin purée with the flax egg and salt and pepper. Slowly add in 1 cup of flour and combine to a dough. If needed, add more flour (it shouldn’t be too sticky, but easily kneadable and formable).
  3. Divide the dough into 4 equal parts and place them on a floured surface. Start rolling the first piece into a sausage like form and cut into small gnocchi pieces. Repeat this step with the rest of the dough.
  4. Bring a pot with water to a boil and form the small pieces with your hands into the desired gnocchi shape. Once boiling place the gnocchi inside the water and let cook until they float on the surface (this will take between 2-4 minutes).
  5. In the meantime, heat a non-sticking frying pan and place the onions inside. Add the veggie broth, garlic and mushrooms and cook for 1 minute. Add the spices, nutritional yeast and tomatoes and stir. Finally add the milk and tapioca flour and let cook until creamy.
  6. When the gnocchi are ready, immediately add them into the sauce and cook for 1 more minute.
  7. Add fresh cilantro and lime juice on top and enjoy!

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Recipes that use colorful and natural ingredients from all over the world. Kirsten is the foodie behind The Tasty K - a food video blog that promotes eating simple, healthy and above all tasty food! By experimenting with colourful and natural ingredients from all over the world she seeks to inspire everyone to get creative in the kitchen and include more whole foods and plant-based meals in their diet.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Chocolate Peanut Butter Ice Cream Cupcakes [Vegan, Gluten-Free]

Chocolate Peanut Butter Ice Cream Cupcakes [Vegan]

Raspberry and Dragon Fruit Mousse Cake [Vegan]

Raspberry and Dragon Fruit Mousse Cake

Roasted Cauliflower With Leeks and Tarragon [Vegan, Gluten-Free]

Roasted Cauliflower with Leeks and Tarragon

Beet Tacos With Mung Beans With Blackened Tofu, Radish Slaw, and Crispy Corn [Vegan]

Beet Tacos With Mung Beans and Blackened Tofu Radish Slaw and Crispy Corn b

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Pumpkin Gnocchi With Creamy Mushroom Sauce [Vegan, Gluten-Free]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX