Hov's Sauces,  Pasta,  Pasta Sauce,  Vegan

Vegan Pumpkin Gnocchi

Vegan Pumpkin Gnocchi

So here we are my fellow Victorian’s – back in lockdown for a further 6 weeks. If you are working from home or have some extra time on your hands this recipe, Vegan Pumpkin Gnocchi is easy to make and you can even get the kids to help you.

It’s been a while since I have made gnocchi from scratch and making it vegan, takes a little extra work because you don’t have that egg that would help bind the dough together. So forgive me, my gnocchi isn’t looking perfect. However, it still tastes damn good and that’s what matters right?

This is perfect for that pumpkin just sitting in your fridge, looking a little bit sad and you don’t know what to do with it. Get that sad pumpkin out of the fridge and let’s make some Vegan Pumpkin Gnocchi.

Let’s Do This .. Let’s Make some Vegan Pumpkin Gnocchi

So first things first – get your pumpkin about 1.2kgs and cut out the pips and cut off the skin. Then slice it into thin squares and lay it on a large baking tray lined with baking paper. Turn the oven on and put the pumpkin in for around 15 – 20 minutes. Once the pumpkin has been de-seeded and skin taken off, it should weigh about 600-700g.

Whilst the pumpkin is doing it’s thing in the oven, grab one large potato and take the skin off, cut it into cubes and boil it until a fork can easily slide through one of the cubes. Around 15 minutes.

On a large working space, put the flour directly onto the surface. Add a bit of salt and pepper to your liking. While the pumpkin and potato are still warm, put it through a potato ricer straight onto the flour. (If you don’t have a potato ricer, just mash until there are no lumps)

With clean hands, work the dough quickly and if too sticky, add more flour. Keep working the dough until you have a nice smooth ball of dough.

Work the dough until you get a nice smooth ball.

Cut a piece of dough and place it on the floured surface. Then with your hand make a long roll of dough as thick as your finger. Slice the roll about half an inch thick, . Proceed to make pumpkin gnocchi until all the dough has been used. Then slide the gnocchi one by one on the prongs of a fork.

Slide the pumpkin gnocchi down the fork prongs

Lay a tea towel on a large tray and lay the gnocchi out separately so it doesn’t stick together. Then in a large pot add water and bring to the boil. In batches add the pumpkin gnocchi to the boiling water and wait for them to float to the top. Take out with a slotted spoon and set aside.

Once all the gnocchi has been cooked – in a fry pan add 1 tbsp of olive oil and again in batches, fry the gnocchi and add 1/3 cup at a time of Hov’s Kitchens Tomato Pesto Style Sauce. Repeat until all the gnocchi has been fried with the sauce.

If you aren’t vegan, add a some crumbled feta cheese on top and some chopped parsley. Otherwise, it’s just as tasty on it’s own.

Vegan Pumpkin Gnocchi

Delicious easy homemade vegan gnocchi, using fresh pumpkin and potato.
Course dinner, entree, lunch, Main Course
Cuisine Italian
Keyword gnocchi, pumpkin, vegan
Prep Time 50 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients

  • 2 cups plain flour
  • 1 large potato peeled and cubed
  • 700g pumpkin peeled and sliced
  • 1 tsp salt and pepper
  • 1 jar Hov's Kitchen Tomato Pesto style sauce

Instructions

  • Turn the oven on to 200C or 180C if using fan
  • Cut away the pips and the skin off the pumpkin and lay flat on a baking tray with baking paper
  • Put the pumpkin in the oven for around 15 minutes, take out and let cool but not go cold.
  • Whilst the pumpkin is in the oven, peel the potato and cut into cubes. Boil for around 10-15 minutes until soft.
  • Place the flour on a work bench and while still warm crush the pumpkin and potato using a potato ricer, straight onto the flour. Add salt and pepper to your liking.
  • With clean hands, work the dough quickly and if too sticky, add more flour. Keep working the dough until you have a nice smooth ball of dough.
  • Cut a piece of dough and place it on the floured surface. Then with your hand make a long roll of dough as thick as your finger. Slice the roll about half an inch thick, . Proceed to make pumpkin gnocchi until all the dough has been used. Then slide the gnocchi one by one on the prongs of a fork.
  • Lay a tea towel on a large tray and lay the gnocchi out separately so it doesn't stick together.
  • In a large pot boil water with a pinch of salt and in batches add the gnocchi- once they float to the top they are ready. Remove with a slotted spoon .
  • Once all the gnocchi has been cooked – in a fry pan add 1 tbsp of olive oil and again in batches, fry the gnocchi and add 1/3 cup at a time of Hov's Kitchens Tomato Pesto Style Sauce. Repeat until all the gnocchi has been fried with the sauce.
  • If you aren't vegan, add a some crumbled feta cheese on top and some chopped parsley.
    Otherwise, it's just as tasty on it's own.
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