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Vegan Pumpkin Gnocchi
$2.94 Recipe/$0.74 Serving
Vegan Pumpkin Gnocchi are made with just 4 ingredients and ready in about 30 minutes! Pillow soft on the inside and golden brown and crispy on the outside! Can be made on the stove or in the air fryer! Gluten free, egg free and easy to make, you can also freeze these for later meals!
In a large bowl combine pumpkin puree, 1.25 cups of oat flour, 1 tabelspoon olive oil, salt and spices.
Stir well to incorporate the flour into the pumpkin puree. The dough will be sticky.
Add 1-2 tablespoons of oat flour at a time (up to 4 tablespoons total) to the dough until you have a dough that easily forms into a ball and is not sticky when you roll it in your hands. See notes below.
Once the dough is ready, take a small handful at a time and roll it first into a ball.
Roll the ball with both hands on a flat surface into a long log. You want the log to be about 1/2 inch high. To do this lightly press out from the center to the outside, easily creating a longer circle from the dough.
Cut 1 inch pieces of gnocchi from the dough. Put them to the side and repeat until you have all your gnocchi formed.
Once the water is boiling, slowly drop 3-4 gnocchi at a time to the water with a slotted spoon. Don't just drop them in or the boiling water could burn you. Add as many gnocchi as you can without overcrowding the pot. You may need to work in 2 batches.
Stir the gnocchi occasionally when you put them in. When you notice they start to float, set a timer for 3 minutes.
After 3 minutes of cooking, remove the gnocchi with a slotted spoon, trying to get rid of as much water as possible.
From here you can either serve the gnocchi with sauce or go on to saute them.
To saute gnocchi, add 1-2 tablespoons of olive oil to a hot skillet (over medium heat). Use your spoon to distribute 3-4 at a time so they don't need to be moved much as they will stick in the beginning.Add the gnocchi and cook 3 minutes on one side.
Sprinkle with salt and add the fresh sage. Stir well (the gnocchi should easily release). Once coated in salt, use your spoon or tongs to carefully flip each gnocchi so they are all golden brown side up.
Cook 3 more minutes. Serve hot.
Notes
Tips:
Each brand of pumpkin puree is different and has different amounts of water. Because of this, you will have to add flour 1 tablespoon at a time at the end to ensure you get the right consistency. I have tested this with many brands and most need at least 2 tablespoons of flour and many need up to 4.
If you are serving this with a sauce, you can pour the sauce over the gnocchi right after boiling it, there is no need to saute the gnocchi first, however you may want to add ridges to the gnocchi before boiling.
How to add ridges to the gnocchi. Cut the dough into 1 inch pieces. Roll the dough over the back of the fork to add ridges.
These vegan pumpkin gnocchi are best fresh. Because of this, if you want to prep these ahead, it’s best to freeze them before cooking them. Simply freeze them flat on a baking sheet lined with parchment or wax paper. Once frozen, transfer to a freezer safe bag. Add the frozen gnocchi to boiling water and cook as stated in the recipe.
If you don’t plan on adding a sauce, you can saute the vegan pumpkin gnocchi to get a crispy crust on the outside. You can also put them in the air fryer to crisp up the crust. Both methods are delicious!
How to crisp pumpkin gnocchi in the air fryer
After boiling the gnocchi, drain them of any excess water and add them to a bowl. Add 1 tablespoon of olive oil, ½ teaspoon salt, and 1 tablespoon chopped fresh sage (optional). Stir well.
Once coated in oil, add the gnocchi to the air fryer basket (be sure not to overcrowd, you may need to work in batches depending on the size of your air fryer).
Cook at 390F for 6 minutes.
Can you prep gnocchi ahead of time?Yes, there are a number of options on how you can prep the gnocchi ahead of time.
You can make the dough about 2 hours in advance and simply leave it out at room temperature until you are ready to boil/serve.
You can make the dough and store it in a covered container overnight in the fridge. Be sure the when storing that they are in a single row or have parchment/wax paper dividing each layer so they don’t start to stick.
Freeze for up to 3 months. Once the dough is made, store it in the freezer in a single layer until frozen. Once frozen, transfer the dough to a freezer safe bag or container. When ready to serve, add the gnocchi frozen to the boiling water and cook at directed in the recipe.
Storing leftoversThis gluten free pumpkin gnocchi is best the day of but you can store leftovers in the fridge for up to 3 days. I would recommend serving leftovers with a sauce since the gnocchi dries out a bit in the fridge after cooking.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
298
Fat
15
g
Carbohydrates
35
g
Fiber
5
g
Sugar
2
g
Protein
7
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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