These gluten-free and vegan pumpkin gnocchi are the perfect weeknight dinner. So easy to make and so tasty that everyone will love them. These little pillows are an excellent autumnal first course with a delicate taste. This easy homemade gnocchi recipe is also the perfect way to use up leftover pumpkin. Instead of using more traditional potato, the roasted pumpkin gives these gnocchi a beautiful golden colour and sweet taste.
The dough is made from a few simple ingredients such as corn starch and pumpkin. The most classic sauce to pair these would be butter and sage, but you can try also with some additional spinach and pine nuts. This will give extra fibers and vitamins.
I suggest you to roast your pumpkin in the oven. Using canned pumpkin purée will not be as good. The easiest way is to wash your entire pumpkin and then bake it whole at 350° for about 35-45 mins, until it’s fork tender. If pumpkins are not available, butternut squash works just as well. To make this recipe vegan, use vegan butter and any vegan cheese as topping.
This recipe is naturally gluten-free and you won’t need any gums (like xhanthan gum) or any pre-mixed flour to make it. Easily vegan and dairy free, too.
Looking for other gluten-free pumpkin recipes?
Likewise, if you have roasted a whole pumpkin and have leftover, it’s time to make this flavorful winter salad with pumpkin, feta and spinach. It’s both healthy AND delicious! CLICK HERE FOR THE RECIPE.
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