Easy pillowy soft homemade Pumpkin Gnocchi Recipe with just 4 vegan ingredients + step-by-step guide how to make these simple but delicious dumplings from scratch! They’re golden brown and crispy on the outside and served with healthy sautéed spinach! This is fall comfort food at its Best!
* Please make sure to see the step-by-step photos above
Cut a pumpkin in half and scoop out the seeds and most of the stringy bits. Place cut-side-down on a baking pan greased with a little oil. Bake in an oven preheated to 400°F (200°C) for about 45-60 minutes or until soft. Mash soft pulp with a fork until smooth (or pass the pulp through a potato ricer). Set aside.
In a large pot with water, boil the potatoes with their skins on for about 20 minutes or until fork-tender.
Strain and peel the boiled potatoes. Then mash with a potato masher or fork (or press potatoes through a potato ricer).
Add pumpkin purée, mashed potatoes flour, a pinch of salt and nutmeg to a bowl. Mix everything together using a spatula or wooden spoon, then knead gently with your hands to form a smooth dough. (Add a little more flour as needed but just enough to hold the dough together, and don’t overmix or your gnocchi will be tough).
Cut the dough into 4-5 pieces. Roll each piece into a rope, then cut it into gnocchi bites (about 1,5cm long) with a sharp knife.
Dust the gnocchi with a little flour, then press one gnocchi pillow against the front tines of a fork or a gnocchi board, rolling down to make ridges (*as shown in the step-by-step photos). Arrange in a single layer on a prepared floured baking tray. Repeat with the rest of the dough.
At this point, you can freeze the gnocchi* for later meals or boil them to serve immediately.
Bring a large pot of salted water to the boil. Drop-in some of the gnocchi (make sure not to overcrowd the pot), and cook until they float to the surface, about 4 minutes. Remove with a slotted spoon, set aside to drain (if you want to pan-fry them) or toss immediately with your favorite sauce or pesto and seasonings.
Heat some vegan butter or oil in a large non-stick pan over medium heat. Add the Gnocchi and pan-fry until golden browned and crispy from all sides. Add spinach and cook for a further minute, or until wilted.
Serve the gnocchi immediately with vegan parmesan and toasted pine nuts or other veggies and toppings you like. Enjoy!
I recommend using starchy potatoes like Yukon Gold or Russet potatoes.
Please make sure to bake the pumpkin and boil potatoes with skin on (or bake or microwave potatoes) because this makes the flesh drier. Otherwise, you may need more flour, resulting in harder gnocchi.
If the dough is too sticky to handle when rolling, add a little more flour, but try to add as little as possible.
Freshly made uncooked gnocchi will keep for just a few hours covered in the fridge if dusted in flour and arranged in a single layer to prevent them from sticking. I suggest cooking a batch immediately and freeze the rest for another day.
Please read my blogpost for further tips and information about this recipe e.g. "how to freeze gnocchi".
The preparation time does not include the cooking time of the pumpkin and potatoes.
Nutrition is calculated automatically and should be used as estimate.