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.
for the gnocchi:
3/4cupgluten free flouradd more as needed
1chia egg1/2 tablespoon chia mixed with 1 and 1/2 tablespoon water
for the vegetables:
1head broccolichopped into florets
salt and pepper to taste
1/4cuptoasted pumpkin seeds
1/4cupvegan basil pesto
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.
In a small bowl sprinkle chia seeds over water. Let sit for 5-10 minutes until thickened.
In a large bowl combine pumpkin puree, nutritional yeast, chia egg and flour. Mix until dough form.
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.
Bring a pot of water to a boil. Add salt to taste. Add gnocchi. Cook for 2-4 minutes. Remove from pot.
Heat pan over medium heat and add 1 tablespoon olive oil. Lightly pan fry each gnocchi until browned.
Serve with vegan basil pesto, roasted broccoli, roasted brussels sprouts and pumpkin seeds.