Soft, pillowy vegan pumpkin gnocchi in a rich and creamy white wine sauce with sun dried tomatoes. Delicious autumn comfort food!

Got leftover pumpkin(s) from Halloween?  Then this easy homemade pumpkin gnocchi recipe is the perfect way to use them up!  Cooked with a simple creamy and cheesy white wine sauce with garlic and sun dried tomatoes, this recipe is sure to warm you up on chilly autumnal evenings.

Homemade Gnocchi

Making your own gnocchi also isn’t hard.  Of course it’s a little more time consuming than opening a packet and if that’s all you have time for then there’s also no need to miss out on this sauce.  Because it’s simply heavenly.  And obscenely quick and simple.

For the mashed potato I recommend using the flesh from a baked potato.  Cooked in either a microwave or oven.  Boiled potato is just too watery and makes the gnocchi more difficult to handle.  This gnocchi recipe uses the flesh from roughly two large baked potatoes.

I also recommend using a potato ricer to mash the potato.  It removes ALL the lumps, making sure your cooked gnocchi are perfectly smooth and pillowy with no weird random potato lumps.  You can also grate the potato if you don’t fancy the expense of a potato ricer – though I promise you, you’ll never have smoother mashed potato!

How to make pumpkin gnocchi:

Bake your potato until it’s soft and cooked all the way through.  Leave until it’s cool enough to handle, remove and discard the skin and mash the flesh – either with a grater or a potato ricer.

Mix the mashed potato with the pumpkin puree, salt and flour.  How much water content your potato and pumpkin puree have will dictate how much flour you need to add.  Start out with the minimum amount and add more as needed.  You want the raw gnocchi dough to be soft but able to be handled.

Divide the gnocchi dough into 6 pieces and on a floured surface roll each piece into a thick rope.  Cut the rope into bite sized pieces and place on a floured plate or board, keeping them separate so they don’t stick together.

Bring a large pan of water to the boil.  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.

How to make a creamy white wine sauce:

Heat a drizzle of the oil from the sun dried tomatoes and saute the garlic and tomatoes for a 1-2 minutes.

Add the wine, herbs and stock cube.

Stir in the vegan cream, smoked paprika, vegan cheeses and stir well until the cheese is all melted.

Season to taste then stir in the cooked gnocchi until it’s all well coated in the sauce.

Serve topped with a little extra grated vegan parmesan and some toasted pine nuts.

I love this gnocchi with a lightly dressed side salad and some crusty bread for absolute comfort, slow weekend, all the autumn feels food.

Store any leftovers in an airtight container in the fridge.  Reheat in a microwave or on the stove – you might need to add a splash of water or cream to loosen the sauce a bit when reheating.

Looking for even more easy vegan pumpkin recipes?  Try these:

Pumpkin Dinner Rolls – which would be perfect alongside this gnocchi!

Roasted Pumpkin Soup

Pumpkin Risotto with Sage and Pearl Barley

Pumpkin Chocolate Chip Bread

Vegan Pumpkin Pancakes

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