Pumpkin Gnocchi
Creamy, one-pan pumpkin gnocchi that's vegan, flavorful, and ready in under 30 minutes. A cozy fall dinner with minimal cleanup.
Equipment
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- - Garlic press (optional)
Ingredients
- - 1 tablespoon olive oil
- - 4 cloves garlic minced
- - 16 ounces gnocchi
- - 13.5 oz can full-fat coconut milk
- - 1/3 cup vegetable broth
- - 1 cup pumpkin purée unsweetened
- - 1/2 teaspoon dried sage
- - 1/2 teaspoon dried thyme
- - 1/2 teaspoon salt to taste
- - Freshly ground black pepper
- - 2 cups kale or spinach chopped
- ### Optional Add-ins
- - 2–3 vegan sausages sliced and pan-fried
- - Vegan parmesan or crispy sage for garnish
Instructions
- Heat oil in a large pan over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add gnocchi, coconut milk, broth, pumpkin purée, sage, thyme, salt, and pepper. Stir well.
- Bring to a boil, then lower heat and simmer for 5–6 minutes, stirring occasionally.
- Add kale or spinach. Cook until wilted and sauce is thickened.
- Serve hot, topped with optional garnishes.
Notes
- Use gluten-free gnocchi if needed.
- Substitute coconut milk with cashew cream for a coconut-free version.
- Best served fresh; leftovers keep 3–4 days.
- Substitute coconut milk with cashew cream for a coconut-free version.
- Best served fresh; leftovers keep 3–4 days.