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This Vegan Pumpkin Gnocchi Recipe Is Perfect for Fall Gatherings

Fall means pumpkin-flavored everything, and this vegan pumpkin gnocchi may just be a new seasonal dinner staple.

vegan pumpkin gnocchi recipe
Written by
Samantha Bailon
Published
It’s officially fall, which means that everything the light touches has the potential to be
pumpkin flavored
—and we're not complaining. Earthy, sweet, and savory, there’s a pumpkin-tinged item for everyone, for every meal. If you’re searching for a unique and tasty dinner item, for example, we have two words: pumpkin gnocchi.
What’s better than a plate of delicious dumplings that taste like pumpkin? Ones that look like pumpkins, too. Liz of
FoodwithLiz
is the mind behind this artful and creative take, which transforms classic gnocchi into a collection of tiny, plump pumpkins served over a glossy béchamel. The blogger recently shared the recipe on
TikTok
, where it's been garnering millions of views.
@foodwithliz pumpkin gnocchi with vegan brown butter parmesan sauce, fried sage, toasted pine nuts 🧡 the ultimate fall meal #pumpkinseason #hellofall #fallrecipes #easyrecipe ♬ Into the Unknown (feat. Jack Jones) - Over the Garden Wall & The Blasting Company
As a bonus for those who favor a vegan menu, Liz's take replaces the egg traditionally found in gnocchi dough with pumpkin purée—a perfectly seasonal
plant-based
swap.
Topped with rosemary stems and finished with toasted pine nuts and fried sage leaves, this pumpkin patch on a plate is a delicious and delectable ode to autumn.

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How to Make Vegan Pumpkin Gnocchi

Photo: Instagram/@lizfoodfeed
Ingredients
Gnocchi:
1 russet potato
1/2 cup pumpkin purée
1 cup flour
Rosemary
Sauce:
Butter (vegan or dairy)
Parmesan (vegan or dairy)
Flour
Vegetable broth
Instructions
1. Dice and boil one russet potato until tender. Strain and mash.
2. Move mashed potato onto a flat surface and add 1/2 cup pumpkin purée and 1 cup flour. Add more as needed until it forms a soft dough.
3. Using a toothpick, shape small pieces of dough into a pumpkin, as shown in the video above. Top with a rosemary stem.
4. Boil gnocchi in salted water until tender, about five minutes. 
5. Crisp up the bottom of each gnocchi in an oiled or buttered pan.
6. Serve in a simple sauce made up of vegan butter, vegan parmesan, flour, and a splash of vegetable broth. You may also use non-vegan butter and parmesan, depending on your preferences.
7. Optional: Top with toasted pine nuts and fried sage.