This vegan pumpkin gnocchi is easy to make with just a few simple ingredients. Served with a garlicky zucchini-red pepper sauce and fresh basil sprinkled on top, this colourful dish is a prime example of how simple is best!
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5 from 1 vote

Vegan Pumpkin Gnocchi

This vegan pumpkin gnocchi is easy to make with just a few simple ingredients. Served with a garlicky zucchini-red pepper sauce and fresh basil sprinkled on top, this colourful dish is a prime example of how simple is best!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course
Total Price: $3.47
Price per Serving: $0.87
Servings: 4
Calories: 352kcal

Ingredients

  • 1 small pumpkin or squash I used a kabocha squash that weighed just under a kilo (2.2 lbs and gave me 500 grams (1.1 lbs) of puree after it was cooked) - $1.16
  • 1 teaspoon sea salt plus a few sprinkles for the water and the veggies - $0.06
  • ¼ cup (4 tablespoons) nutritional yeast - $0.15
  • 2 cups (256 grams) flour as needed plus more for sprinkling - $0.18
  • 1 tablespoon olive oil - $0.05
  • 1 large zucchini diced - $0.45
  • 1 large red pepper diced - $0.56
  • 1 large clove of garlic - $0.08
  • A small bunch of basil - $0.75
  • Pepper to taste - $0.03

Instructions

  • Slice the pumpkin or squash in half and scoop out the seeds. Place it cut side down on a microwave-safe plate and microwave on high at 5 minute intervals until it can be easily pierced with a fork. Mine took 10 minutes. Remove and let cool until you can handle it then scoop the flesh out of the skin into a bowl. Let it cool till it stops steaming but is still warm to the touch.
  • Bring a pot of water to boil with a generous pinch of salt.
  • To the pumpkin add 1 teaspoon of salt, the nutritional yeast and a cup and a quarter of the flour (160 grams). Stir together. Add more flour, a quarter cup (32 grams) at a time until you get a soft dough that you can roll into a rope. You can test the dough as you add the flour by tearing off a bit of dough and boiling it to check the consistency. Personally, I like my dough to still be a bit sticky in order to get softer gnocchi rather than add too much flour and get tough ones, but it’s up to you how much flour you want to add.
  • Once your happy with the consistency, roll the dough into ropes and cut it into pieces. I usually don’t bother making ridges in them with a fork but you can if you want to. Keep them under a towel until you finish rolling out and cutting all the dough. Drop them into the boiling water and give them 2 – 3 more minutes after they float to cook all the way through then drain them, reserving a few tablespoons of the cooking water.
  • For the sauce heat a large pan over medium-high heat and add the olive oil, zucchini and red pepper. Sautee for a few minutes until softened then add the grated garlic and a sprinkle of salt and fry, while stirring, for another 30 seconds or so. Add the gnocchi and a few splashes of the cooking water.
  • Serve with freshly cracked pepper and basil on top.

Nutrition

Calories: 352kcal | Carbohydrates: 68g | Protein: 11g | Fat: 4g | Sodium: 590mg | Potassium: 1160mg | Fiber: 4g | Sugar: 9g | Vitamin A: 446.9% | Vitamin C: 84.5% | Calcium: 7.2% | Iron: 30.1%