Vegan Pumpkin Gnocchi with Spinach Sauce

Using pumpkin in the gnocchi enhances the flavor and a lovely pop of color to the dish! These pumpkin gnocchi pairs perfect with Spinach Sauce – An impressive fall Vegan Pumpkin Gnocchi with Spinach Sauce dish. Plus, the whole family will enjoy helping out each other making gnocchi.

5 from 3 votes

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Course: Entrée, Main Course, Side Dish

Cuisine: Italian

Keyword: Vegan Pumpkin Gnocchi with Spinach Sauce

Prep Time: 25

Cook Time: 30

Servings: servings

Calories: 234kcal

Ingredients

1 1/2 cups pumpkin puree
1 1/2 cups all purpose gluten-free flour
1/4 teaspoon salt

Spinach Sauce

1 tablespoon olive oil
1 small onion finely chopped
2 cloves garlic minced
12 ounces fresh spinach leaves

Cashew Cream

1 1/2 cup vegetable broth
1/2 cup raw cashews
2 teaspoons onion powder
1 teaspoon garlic powder
1 tablespoon nutritional yeast flakes
1/2 teaspoon salt

Instructions

Cook The Pumpkin

Preheat the oven at 350°F.
. Place the whole pumpkin in a large oven tray coated with baking paper
Cook the pumpkin in the oven for 35 minutes in the oven.
Once the pumpkin is cooked, allow it to cool down for ten minutes and peel it.
Remove the seeds that are inside, and place the cleaned pumpkin in a large bowl.

Prepare Gnocchi

Mix the pumpkin with the canned chickpea water, and start squashing it with your hands to achieve a smooth mixture. Add the gluten-free flour mix to the pumpkin and mix well.
Let the dough rest in the fridge for 20 minutes.
Take the dough, roll it into 1 cm thick sheets, cut it into strips using a dull knife, and then cut the gnocchi out of it by cutting 1 cm dices out of the strips.
to make ridges on each gnocchi – a must for gnocchi lovers! You can omit this step on a hectic day and leave the gnocchi plain, resembling miniature pillows. If you like to have slight ridges on your gnocchi, you have two options
Place prepared gnocchi on a parchment-lined baking sheet. Sprinkle some gluten-free flour on them to prevent them from sticking together.

To Prepare Spinach with The Cashew Cream Sauce

Fill a pot with water and place it over high heat.
Bring to a boil, then add ½ tbsp. of salt to it. The salt is necessary to ensure that the green color will remain brilliant, as the salt will lock the Chlorophylle in the leaves.
In the meanwhile, wash the spinach leaves, then toss them in the boiling water.
Drain the spinach after 4 minutes, and place them in a colander to get rid of the excess water
Press the spinach leaves using your hands.
In a nonstick saucepan, heat the olive oil and add the peeled garlic clove to it.
Stir fry the spinach leaves for about 2 minutes.
Meanwhile, place vegetable broth, cashews, onion powder, garlic powder, nutritional yeast flakes in a high-speed blender and process until smooth
Add the cashew cream with the spinach leaves and stir until thickened
Boil the gnocchi in salted water until they come afloat, leave them boiling for 1 more minute from now, and drain them and toss them into the pan with the spinach sauce.
Now put the pan over medium heat, and add the grated vegan cheese.
Serve immediately, garnished with some rosemary.

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