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Vegan Pumpkin Gnocchi Dinner Recipe

Emily Carter
A rich, hearty vegan pumpkin gnocchi that blends flavors of the season with plant-based goodness. No animals were harmed.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Calories 280 kcal

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: 280
Total 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!