Are you already tired of pumpkin, squashed and root vegetables? I hope not, because I have an amazing new recipe for you! I bet everybody knows the traditional gnocchi, a sort of soft dough dumplings made out of potatoes and wheat flour, but have you ever tried pumpkin gnocchi? I tried pumpkin gnocchi for the first time over the weekend and I loved it so much that I wanted to share it with you guys immediately! 🙂 These pumpkin gnocchi are not only incredibly soft and gluten-free, but also made without any added oils. I paired the pumpkin gnocchi with a delicious creamy mushroom sauce and it’s SO good. The combination of soft and creamy always wins over my taste buds and hopefully yours, too! 🙂
I know that by now you have probably seen a million pumpkin recipes, but actually it’s the first one on my blog! 😉 I just love pumpkin/ squash season because they don’t only look pretty but are amazingly nutritious and yummy. Who doesn’t love pumpkin soups, pies, cakes, breads, and… well, gnocchi? 🙂 You can use pumpkin for so many different dishes and I will continue experimenting a few more weeks with it before I move on to the next vegetable in season.
Until then, I hope you enjoy this recipe as much as I do! If you do try these pumpkin gnocchi, let me know how you liked it! Leave a comment and rate it – it’s super helpful to me and other readers. And don’t forget to take a picture and tag #thetastyk on Instagram! I love seeing your recreations and adjustments. Cheers, friends!
- For the gnocchi:
- 1 cup pumpkin puree (make you own by baking pumpkin in the oven for 30 minutes at 175°C and then blending it)
- 1- 1.5 cups rice flour (if not GF use normal wheat or spelt flour) - first add 1 cup and if it's still too sticky add in more flour (the amount will depend on if your pumpkin puree is watery or not) - the more flour you use the harder the gnocchi will get
- 1 flax egg (1 Tbsp flax meal + 3 Tbsp water)
- dash of salt and pepper
For the sauce:
- 1.5 cups mushrooms, sliced
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 large tomato, diced
- ¼ cup vegetable broth
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp granulated garlic
- 1 tsp mixed herbs
- ½ tsp chili flakes
- 2 Tbsp nutritional yeast
- ½ cup almond milk
- 1 Tbsp tapioca flour
- Prepare the flax egg and let it sit for 5 minutes.
- In a medium sized bowl, combine the pumpkin puree with the flax egg and salt & pepper. Slowly add in 1 cup of flour and combine to a dough. If needed, add more flour (it shouldn't be too sticky, but easily kneadable and formable).
- Divide the dough into 4 equal parts and place them on a floured surface. Start rolling the first piece into a sausage like form and cut into small gnocchi pieces (about 1-2 cm long). Repeat this step with the rest of the dough.
- Bring a pot with water to a boil and form the small pieces with your hands into the desired gnocchi shape. Once boiling place the gnocchi inside the water and let cook until they float on the surface (this will take between 2-4 minutes).
- In the meantime, heat a non-sticking frying pan and place the onions inside. Add the veggie broth, garlic and mushrooms and cook for 1 minute. Add the spices, nutritional yeast and tomatoes and stir. Finally add the milk and tapioca flour and let cook until creamy.
- When the gnocchi are ready, immediately add them into the sauce and cook for 1 more minute.
- Add fresh cilantro and lime juice on top and enjoy!
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Hi. Is that 1 or 2 cups of flour? Not clear
Hi Angela! Depending on the kind of pumpkin puree you use (canned or fresh) and flour (rice, spelt, wheat) it would need a bit more flour. Canned pumpkin puree is usually a bit more watery than freshly made that’s why you would need a bit more flour. I made fresh pumpkin puree and ended up taking about 1 1/4 cups of rice flour. The more flour you use the harder the gnocchi will end up. I changed the recipe so that it will be more clear 🙂
Hi, can you use sweet potato instead of pumpkin?
Never tried but I’m sure it should works as regular gnocchi are made from potatoes!
What can i use as a replacement for the flax egg?
Would egg replacer work?
I never tried egg replacer to be honest so I don’t really know how this would work 🙁
Can I use chia seeds instead of flax?
yes that should work! Usually they’re exchangeable in recipes
How did it turn out with egg replacer?
Dolores OKeefe says
Can these be made, frozen to cook later? Or should they be precooked, then frozen and heated later?
When we made the potato gnocchi, we froze raw on a tray and bagged them, so we can cook later. I wondered what the process would be for freezing these. Thank you for your help and delicious looking recipe. They sound delicious and another idea for adding to a vegan Thanksgiving dinner.
Hi Dolores 🙂 Honestly I never tried freezing them but I’d imagine that it should work fine if you freeze them right after making them and then cook them at a later point! Pls let me know how it turned out if you try it 🙂
What does “mixed herbs” consist of?
it’s one of those store bought mixed herbs 🙂 In mine there’s basil, rosemary, oregano and thyme
Kimberly R says
Thanks! Do you think this recipe would work with oat flour, chickpea flour, or other flour that might be more nutrient-rich than rice?
Personally I never tried it with a different flour than rice and whole wheat but it should work fine with oat! Chickpea has a quite unique consistency so I’m not sure about this one 🙂
It is so incredibly sticky D: We used store-bought pumpkin puree with regular flour (and kept adding more and more…). Not sure how you managed so easily.
Yeah I used my own pumpkin puree… I guess that’s why it’s easier! Store bought puree has much more water liquid so you’d probably need much more flour 🙂
Hi! Made these the other night and they were fantastic. A few notes: I used canned pumpkin and the dough took 2 cups of the brown rice flour. I cut into 4 pieces and let it sit in plastic wrap in the fridge overnight. Though the dough was soft, the consistency of the gnocci was spot on. We will have this again! Thank you for this. I haven’t had gnocci in years! If you want my photos, email me!
Hi Lisa! Thanks for the positive feedback 🙂 SO happy you liked them and great to know for other readers! I never used the canned pumpkin but if I’ll do someday I’ll follow your instructions 😉
If I wanted to skip making homemade gnocchi, do you know if you can buy a clean one? If so, brand name? Thank you! This looks delicious.
Depends on the country your in… currently I only know about stores in Germany, so probably not much help! But I’m sure you can google that!
Hi! Tried these today with a mix of rice and red lentil flour. They were awesome, the consistency perfect and sooooooo yummy 🙂 thank you!
Ohh I love the idea of adding lentil flour! Should also try that soon! 🙂 So happy you liked it! x