Vegan Rustic Pumpkin Gnocchi

Served with homemade sundried tomato pesto.

This recipe is a labour of love. Is it quick and easy? No, but it's totally worth it.

🍽 Serves 5-6

🕘 1h 30 minutes

Ingredients

• 4 cups mashed pumpkin

• 5-6 cups plain flour/ depending on how moist the pumpkin is

• ½ tsp nutmeg

• 1 tsp of salt

• Vegan butter/olive oil/sundried tomato oil to fry

Sundried tomato pesto:

• 2 garlic cloves

• 15 sundried tomatoes

• 1/3 cup of oil from sundried tomatoes

• ½ tsp salt

• ½ Tbsp bell pepper flakes

• Pepper to taste

Instructions

1. Peel and chop the pumpkin into small pieces. Add the pumpkin into a large pot, cover with water and add salt. Bring to boil and cook for 25-30 min, or until soft.

2. Drain well and let it cool down. Mash the pumpkin in the same pot.

3. Place the pumpkin on a large surface. Add flour, nutmeg, and salt. Knead until well combined.

4. Slice the dough into 8 pieces.

5. Roll out one piece into a 1-2 cm thick string. Slice it into 1cm cubes.

6. Feel free to use a fork for a nice pattern, I like to simply shape them in my fingers.

7. In a large pot, bring salted water to boil. Add about 15-20 gnocchi and cook until they float for 30sec. Make sure to stir once so they don’t stick to the bottom.

8. Remove the gnocchi from the pot.

9. In a large frying pan, heat 2 Tbsp of butter or oil. Place one batch of the gnocchi and fry until golden.

10. In the meantime, in a food processor, place all the ingredients for the sundried tomato pesto and blend until smooth.

11. Serve freshly made gnocchi with pesto, vegan parmesan, and fresh basil.

12. Enjoy!

Watch a short tutorial on Instagram