5 from 1 vote
pumpkin gnocchi
Vegan Pumpkin Gnocchi
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins

Vegan & Gluten free gnocchi recipe - this 4 ingredient recipe has pumpkin gnocchi served with vegan basil pesto, oven roasted broccoli, brussels sprouts and pumpkin seeds. Perfect winter dinner. 

Course: Dinner
Cuisine: Vegan
Servings: 4
Calories: 372 kcal
Author: Vicky
for the gnocchi:
  • 1/2 cup pumpkin puree
  • 3/4 cup gluten free flour add more as needed
  • 1 chia egg 1/2 tablespoon chia mixed with 1 and 1/2 tablespoon water
  • 3 tablespoons nutritional yeast
  • 1 tablespoon olive oil
for the vegetables:
  • 2 tablespoons olive oil
  • 1 head broccoli chopped into florets
  • 8 ounces brussels sprouts halved
  • salt and pepper to taste
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup vegan basil pesto
  1. Preheat oven to 425 degrees F. In a large bowl combine broccoli and brussels sprouts with 2 tablespoons olive oil, salt and pepper. Bake on aluminum foil lined baking sheets in a single layer for 25-30 minutes.
  2. In a small bowl sprinkle chia seeds over water. Let sit for 5-10 minutes until thickened.
  3. In a large bowl combine pumpkin puree, nutritional yeast, chia egg and flour. Mix until dough form.
  4. Form dough into 4 balls and roll out into long thin thread (using more flour as needed). Cut into one inch segments and lightly press down on each one with a fork.
  5. Bring a pot of water to a boil. Add salt to taste. Add gnocchi. Cook for 2-4 minutes. Remove from pot.
  6. Heat pan over medium heat and add 1 tablespoon olive oil. Lightly pan fry each gnocchi until browned.
  7. Serve with vegan basil pesto, roasted broccoli, roasted brussels sprouts and pumpkin seeds.