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Soft, pillowy vegan pumpkin gnocchi in a rich and creamy white wine sauce with sun dried tomatoes. Delicious autumn comfort food! Recipe on thecookandhim.com | #gnocchi #vegangnocchi #pumpkingnocchi #autumnrecipes #fallrecipes

Pumpkin Gnocchi in a Creamy White Wine Sauce

Prep: 30 mins | Cook: 30 mins | Total: 60 mins | Quantity: 4 servings

Ingredients

Pumpkin Gnocchi:
  • 2 baking potatoes – roughly 14 oz / 400g in total weight
  • 1 + 1/2 cups (340g) pumpkin puree
  • 1 teaspoon salt
  • 2 + 1/2 cups (300g) plain flour + more as needed
Creamy White Wine Sauce:
  • 4-6 cloves garlic
  • 1/3 cup (40g) sun dried tomatoes – chopped
  • 1 teaspoon oil from sun dried tomatoes jar
  • 3/4 cup (185ml) white wine
  • 1 vegetable stock cube
  • 1/2 cup (125ml) vegan cream
  • 1 cup (100g) vegan mozzarella – grated or shredded
  • 3 tbsp vegan parmesan – grated
  • salt and pepper
  • 1 tablespoon toasted pine nuts (optional)

Instructions

  1. Prick the potatoes all over and cook in microwave or oven until cooked all the way through
  2. Once the potato is cool enough to handle remove and discard the skin then mash the flesh, making sure there are as few lumps as possible
  3. In a large bowl mix together the mashed potato, pumpkin puree, salt and flour. Add extra flour as needed until you have a soft but workable dough
  4. Divide the dough into 6 pieces and on a floured surface roll into rope shapes. Cut the rope into bite sized pieces and place the pieces separate from each on a floured plate or board
  5. Bring a large pan of water to boil and cook the gnocchi in batches - add the gnocchi, carefully, one at a time, to the water.  When the gnocchi floats to the surface gently lift out with a slotted spoon into a large bowl or plate.
  6. To make the sauce heat a drizzle of the oil from the jar of sun dried tomatoes in a large pan then saute the garlic and chopped sun dried tomatoes for 1-2 minutes
  7. Add the wine, herbs and stock cube and bubble 1-2 minutes
  8. Stir in the cream, smoked paprika, mozzarella and 2 tablespoons of the grated parmesan and stir until the cheese has melted
  9. Season to taste with salt and pepper then stir in the cooked gnocchi, making sure it's well coated in the sauce
  10. Serve topped with toasted pine nuts and the remaining grated parmesan
  11. Store any leftovers in an airtight container in the fridge

Notes

  • You may need to add a splash of water or cream to loosen the sauce a little if reheating

Recipe by The Cook & Him at https://thecookandhim.com/recipes/pumpkin-gnocchi-in-a-creamy-white-wine-sauce/