Vegan Pumpkin Gnocchi

The perfect seasonal recipe to use up those Halloween squashes and pumpkins!

Done in 1 hour

Serves 2

Mia Jacobs

Dish by Mia Jacobs

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Ingredients

Making gnocchi isn’t as tricky as you might think, and this squash gnocchi is the perfect way to make the most of veg that’s in peak season.

Method

Preheat your oven to 200 degrees. Cut the squash in half, deseed and roast facing up so the flesh dries out and doesn’t steam.

Remove from the oven after about 30-45 mins, or when the flesh is fork tender. Whilst it’s still hot/warm, scoop out the flesh and begin to mash with a fork or pass it through a ricer to remove any lumps.

Mix the warm squash with the salt and flour, starting with less than you need as how much you need will depend on how much moisture is in your squash. Mix gently until you form a cohesive dough that doesn’t stick to your hands. Do not knead the dough as the gnocchi will become chewy.

Roll the dough into a ball, then cut it into 4. Roll each quarter into a log.

Cut into medium size pieces then shape each one into a ball. Use a piece of string to create the pumpkin effect. Place a small sprig of rosemary into the top of the dough and press it in.

Boil some water with plenty of salt. Whilst you’re waiting for it to boil, heat the oil and butter in a frying pan over a medium low heat.

Add in the minced garlic and chestnuts, and fry over a low heat until aromatic. Then add the dried sage and season with salt, pepper and a pinch of nutmeg.

Boil the gnocchi for about 30 seconds, drain (saving a bit of pasta water) and then add into the sauce and fry until the bottoms are lightly crisp. Add a ladle of pasta water into the sauce with some vegan parmesan and toss everything together. Serve with a squeeze of lemon and enjoy!

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Mia Jacobs

Mia Jacobs

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