Posted in Recipes on 19.11.2023
Pumpkin Gnocchi in a Creamy White Wine Sauce
prep: 30 mins / cook: 30 mins / inactive: 0 mins / total: 60 mins / quantity: 4 servings Print recipe?
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.
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!
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)
Pumpkin Gnocchi in a Creamy White Wine Sauce
prep: 30 mins / cook: 30 mins / inactive: 0 mins / total: 60 mins / quantity: 4 servings
- 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)
- Prick the potatoes all over and cook in microwave or oven until cooked all the way through
- 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
- 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
- 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
- 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.
- 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
- Add the wine, herbs and stock cube and bubble 1-2 minutes
- Stir in the cream, smoked paprika, mozzarella and 2 tablespoons of the grated parmesan and stir until the cheese has melted
- Season to taste with salt and pepper then stir in the cooked gnocchi, making sure it's well coated in the sauce
- Serve topped with toasted pine nuts and the remaining grated parmesan
- Store any leftovers in an airtight container in the fridge
- You may need to add a splash of water or cream to loosen the sauce a little if reheating
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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