Pumpkin gnocchi are the pumpkin variant, precisely, of the classic potato gnocchi. Today, I show you a version without potatoes and especially without eggs making these gnocchi naturally vegan. They are quite simple to prepare, the only precaution is to use fairly dry pumpkin pulp: for this reason, I recommend not cooking the pumpkin on the stove, opt for steaming or baking it instead.
On the blog, you can find many pumpkin-based recipes such as:
- Difficulty: Easy
- Cost: Very Affordable
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 377.63 (Kcal)
- Carbohydrates 84.85 (g) of which sugars 7.23 (g)
- Proteins 13.03 (g)
- Fat 1.08 (g) of which saturated 0.23 (g)of which unsaturated 0.05 (g)
- Fibers 3.30 (g)
- Sodium 1,361.61 (mg)
Indicative values for a portion of 280 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz pumpkin (8.8 oz of cooked pulp)
- 1.5 cups all-purpose flour
- 1 tsp salt
- 1 pinch nutmeg
Tools
- 1 Kneading Board
- 1 Bowl
- 1 Spatula
- 1 Gnocchi Board
- 1 Metal Scraper
Preparing Pumpkin Gnocchi
Disclaimer: the “Ingredients” and “Tools” sections contain affiliate links.
If pumpkin is an ingredient you love cooking, don’t miss the collection SWEET AND SAVORY PUMPKIN RECIPES.
Start preparing the pumpkin gnocchi by baking the pumpkin in a static oven at 356°F for about 35-40 min.
Mash it with a fork or a potato masher and weigh 8.8 oz. Let it cool.
Add salt and nutmeg to the pumpkin pulp.
Also add the all-purpose flour.
Start kneading with a spatula.
When it is no longer possible to knead with the spatula, move the dough onto a floured kneading board and continue working it with your hands until obtaining a soft and non-sticky dough.
Divide the dough into 4 parts and then roll each into a long and thin log.
Cut into 0.75-inch pieces with a knife or dough scraper.
Roll each gnocchi over a fork or gnocchi board to create the characteristic ridges.
Cook the pumpkin gnocchi in salted boiling water until they float to the surface, about 3-4 minutes.
You can find this recipe in the collection Sweet and Savory Vegan Recipes, more than 50 ideas for all tastes.
Pumpkin Gnocchi
I decided to dress my pumpkin gnocchi with sautéed mushrooms flavored with garlic and rosemary. They are also great paired with a cheese fondue or served with kale and sausage.
Try also the PUMPKIN QUICHE WITH BACON AND WALNUTS
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Enjoy your meal!
