Pumpkin season is slowly but surely coming to an end. But you can even enjoy pumpkins in the spring if you store them well! Spaghetti squash, butternut squash, pumpkins (any many more), can keep for quite a long time –preferably in a cool, dark place. Pumpkins with dents or bruises should be eaten immediately.
For example, pumpkin can be seeded, baked and processed into puree, which can then be used for various recipes. Pumpkin puree can be used to bake an autumn pumpkin pie or to conjure up these delicious vegan pumpkin gnocchi. This recipe for pumpkin gnocchi is a super simple recipe that can be easily modified by adding a delicious sauce, fresh herbs like sage and vegan Parmesan substitute.
Vegan Pumpkin Gnocchi
Preparation time: 30 min
Serves: 2 persons
Level of difficulty: Easy
For the gnocchi
150 g flour
150 g pumpkin puree
1 chilli pepper
2 cloves of garlic
1-2 tbsp olive oil
For the vegan parmesan
40 g cashew nuts
20 g nutritional yeast
1/2 tsp salt
- Mix the flour with the pumpkin puree and 1/2 tsp salt. Knead to a smooth dough. If the dough sticks, add a little more flour.
- Divide the gnocchi dough into two halves, form two 1.5 - 2 cm thick rolls and cut into smaller pieces. Gently press over the dough pieces with the tip of a fork.
- Cook the gnocchi in salted water until they float, then drain.
- Heat the oil in a frying pan, add the chopped chili pepper and chopped garlic. Cook for 2-3 minutes. Add the pumpkin gnocchi and fry for a few minutes until crispy. Season with salt and pepper.
- Process the ingredients for the vegan parmesan in a food processor and sprinkle over the gnocchi. Keep the leftovers in the fridge 😊
Per serving (without Parmesan): 423 kcal, 15 g fat, 64.4 g carbohydrates, 8.8 g protein