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.
Gluten-free + vegan pumpkin gnocchi
1
servings10
minutes5
minutes15
minutesSoft and delicious pillow of pumpkin, perfect for a weeknight dinner.
Ingredients
2/3 cup unsweetened pumpkin puree
1/4 cup corn starch
1 pinch salt / pepper
1 tbsp butter / vegan butter
few sage leaves
few baby spinach
few pine nuts
How to
- Smash with a fork ⅔ cup of cooked pumpkin (roasted or steamed).
- Add a ¼ cup of corn starch (or potato starch) and a pinch of salt. Start to mix with the fork, then knead by hand until the dough is smooth.
If the dough is too wet, add a tbsp of starch more, until you can work it (but it has to be still soft). - Transfer the dough to a floured surface (with rice flour or more starch) and cut the dough into 3 pieces. Roll with your hands each piece into a long rope.
- Cut the rope into bite sized pieces. Place the gnocchi on a plate (make sure they’ve got a little flour coating so they don’t stick).
- Prepare the sauce: in a pan, melt some vegan or regular butter with a few sage leaves and a handful of baby spinach.
- Bring a large pot of water to boil, then add salt. Add the gnocchi, carefully, one at a time, to the water. You may need to work in batches. When the gnocchi rise to the top of the pot of boiling water, remove them with a slotted spoon and carefully toss them in the sauce pan.
- Optional: Serve with black pepper, roasted pine nuts and Parmesan cheese.
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Looking for other gluten-free pumpkin recipes?
Check out my favorite fall waffles, made with pumpkin purée and chestnut flour: CLICK HERE FOR THE RECIPE.
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.
If you have any question or need help, please reach out to me on Instagram so I can answer quick!
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