Vegan Pumpkin Gnocchi Dinner Recipe
Who says vegan food has to be bland and boring? This vegan pumpkin gnocchi is proof that plant-based meals can pack a punch. A comforting bowl of pillowy gnocchi drenched in a luscious, creamy pumpkin sauce—what’s not to love? Perfect for those cozy fall nights when you crave something both hearty and satisfying, without the guilt trip. Forget the basic pasta, because this twist on gnocchi elevates dinner to an entirely new level. Plus, it’s vegan, so go ahead and eat your heart out. You’re saving the planet, one bite at a time.
Vegan Pumpkin Gnocchi Dinner Recipe
A rich, hearty vegan pumpkin gnocchi that blends flavors of the season with plant-based goodness. No animals were harmed.
Ingredients
For the Gnocchi:
- 2 cups pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
For the Vegan Creamy Sauce:
- 4 tablespoons coconut oil or vegan butter
- 1 cup canned coconut milk
- 1/2 cup nutritional yeast
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- In a bowl, combine pumpkin puree, flour, olive oil, salt, nutmeg, and pepper. Mix to form dough.
- Roll dough into logs, then cut into gnocchi-sized pieces. Use a fork to shape the gnocchi.
- Bring salted water to a boil and cook gnocchi until they float, about 2-3 minutes.
- Heat coconut oil or vegan butter in a skillet. Add coconut milk, nutritional yeast, garlic powder, salt, and pepper.
- Stir until smooth and creamy.
- Toss the cooked gnocchi in the sauce until well coated.
- Garnish with fresh herbs, serve, and enjoy!
Notes
Nutritional Information (Per Serving)
Calories: 280Total Fat: 16g
Saturated Fat: 8g
Carbohydrates: 30g
Fiber: 4g
Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin A: 120%
- Vitamin C: 10%
- Calcium: 6%
- Iron: 8%
- Vitamin K: 5%
Additional Notes/Tips to Enhance Flavor
- Try adding a dash of smoked paprika for a subtle smoky flavor.
- For extra richness, use cashew cream instead of coconut milk.
- Toasted pumpkin seeds add a nice crunch for garnish!
