How long does pumpkin gnocchi [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can pumpkin gnocchi [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make pumpkin gnocchi [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does pumpkin gnocchi [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is pumpkin gnocchi [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

10 years ago

Pumpkin Gnocchi
[Vegan, Gluten-Free]

KK By: Kirsten Kaminski

Author Bio

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple,... Read More

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Pumpkin Gnocchi [Vegan, Gluten-Free]

Everybody knows the traditional gnocchi, a sort of soft dough dumplings made out of potatoes and wheat flour, but have you ever tried pumpkin gnocchi? These pumpkin gnocchi are not only incredibly soft and gluten-free, but they are also made without any added oils. They're paired with a delicious, creamy... Read More

Ingredients You Need for Pumpkin Gnocchi [Vegan, Gluten-Free]

For the Gnocchi:

1 cup pumpkin purée (see notes)
1-1 1/2 cups rice flour (see notes)
1 flax egg (1 tablespoon flax meal, plus 3 tablespoon water)
A dash of salt and pepper

For the Sauce:

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

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How to Prepare Pumpkin Gnocchi [Vegan, Gluten-Free]

Prepare the flax egg and let it sit for 5 minutes.
In a medium-sized bowl, combine the pumpkin purée with the flax egg, 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).
Divide the dough into four equal parts and place them on a floured surface. Start rolling the first piece into sausage-like shape and cut into small gnocchi pieces (about 1/3-inch long). Repeat this step with the rest of the dough.
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).
In the meantime, heat a non-sticking frying pan and place the onions inside. Add the vegetable 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.
When the gnocchi are ready, immediately add them into the sauce and cook for 1 more minute.
Add fresh cilantro and lime juice on top and serve.

Notes

Make your own pumpkin purée by baking pumpkin in the oven for 30 minutes at 345°F and then blending it. First ,add 1 cup of flour and if the dough is still too sticky, add in more flour. The amount needed will depend on if your pumpkin purée is watery or not. The more flour you use, the harder the gnocchi will get