Go Back

Spinach Pumpkin Gnocchi Dinner Recipe

Emily Carter
A satisfying combination of spinach, pumpkin, and gnocchi, topped with a rich, savory sauce. Comfort food with a twist.
Print Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 4 servings
Calories 310 kcal

Ingredients
  

For the Gnocchi:

  • 1 cup pumpkin puree
  • 1 1/2 cups spinach blanched and chopped
  • 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:

  • 2 tablespoons olive oil or vegan butter
  • 1 cup coconut milk or plant-based milk
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish

Instructions
 

  • Combine pumpkin puree, spinach, flour, olive oil, salt, nutmeg, and pepper to form the dough.
  • Roll the dough into logs and cut them into gnocchi-sized pieces.
  • Boil gnocchi in salted water until they float (about 2-3 minutes).
  • Heat olive oil or vegan butter in a skillet. Add coconut milk, nutritional yeast, garlic powder, salt, and pepper.
  • Stir until smooth and creamy.
  • Toss the gnocchi in the sauce until well-coated.
  • Garnish with fresh herbs and serve.

Notes

Nutritional Information (Per Serving)

Calories: 310
Total Fat: 14g
Saturated Fat: 6g
Carbohydrates: 40g
Fiber: 6g
Protein: 7g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 150%
  • Vitamin C: 15%
  • Iron: 10%
  • Calcium: 6%
  • Vitamin K: 8%

Additional Notes/Tips to Enhance Flavor

  • Add a pinch of red pepper flakes for a spicy kick.
  • For extra richness, blend in a tablespoon of cashew cream.
  • Garnish with toasted pine nuts for crunch!