This vegan pumpkin gnocchi is pillowy, cozy, and straight-up comforting.
It’s the kind of dinner you want to make when fall hits, but honestly? I eat it all year round.
The pumpkin gives the gnocchi a little sweetness, and the garlic butter sauce (yes, vegan!) pulls it all together.
You don’t need fancy tools or weird ingredients.
Just a few pantry staples and you’re on your way to something that tastes way fancier than it is.
Why I Love This Recipe
There’s just something about homemade gnocchi that feels special—but this one doesn’t stress you out. It’s simple, satisfying, and full of warm flavor. The garlic butter sauce is rich but dairy-free, so you get all the goodness without feeling heavy.
- The pumpkin adds moisture and sweetness without overpowering the flavor
- You can freeze extra gnocchi for later
- The sauce only takes a few minutes and uses pantry staples
- Feels fancy but takes under 45 minutes
What You’ll Need
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour (plus more for dusting)
- ½ tsp salt
- ¼ tsp ground nutmeg
- 1 tbsp olive oil
- 2 tbsp vegan butter
- 4 cloves garlic, finely minced
- 1 tbsp chopped fresh parsley (optional, for garnish)
- Salt and pepper, to taste
Ingredient
Pro Tips
- Don’t overwork the dough or it’ll get tough—mix just until it comes together
- If the dough is too sticky, add flour 1 tablespoon at a time
- Dust your surface and hands well with flour when shaping
- Let the gnocchi rest for 5 minutes before boiling so they hold their shape
- Brown the gnocchi in the sauce for extra flavor and texture
Tools Required
- Mixing bowl
- Fork or spatula
- Large pot
- Slotted spoon
- Non-stick skillet
- Knife or bench scraper
- Cutting board
- Rolling surface (like a clean counter or board)
Substitutions and Variations
- Swap all-purpose flour with gluten-free 1:1 blend
- Use sweet potato instead of pumpkin for a different flavor
- Add vegan parmesan or nutritional yeast for cheesy flavor in the sauce
- Use sage instead of parsley for a cozier fall vibe
Make-Ahead Tips
- You can shape the gnocchi ahead and freeze them on a tray, then transfer to a bag once solid
- The dough can rest in the fridge for up to 24 hours, wrapped tightly
- Garlic butter sauce can be made a day ahead and gently reheated
Cooking Time and Servings
Serves: 2 large portions or 3 smaller
Total Time: 45 minutes
Macros (Per Serving, for 2 servings)
- Calories: ~410
- Carbs: 52g
- Protein: 7g
- Fat: 18g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Pumpkin is full of moisture and starch, which helps create that pillowy gnocchi texture without eggs. Flour binds it all together. Browning the gnocchi in the sauce caramelizes the outside, giving a crispy edge while keeping the inside tender. The garlic in the butter sauce infuses the fat, bringing deep flavor in just a few minutes.
Common Mistakes
- Too much flour: Makes gnocchi dense. Add only what’s needed to stop sticking.
- Overmixing the dough: Makes it chewy. Mix gently.
- Boiling too long: Gnocchi only need about 2 minutes—take them out when they float.
- Skipping the pan-fry: Adds so much texture and flavor. Don’t skip it!
What to Serve With
- A simple green salad with lemon vinaigrette
- Steamed or roasted green beans
- Vegan garlic bread
- A glass of chilled white wine or sparkling water with lemon
FAQ
Can I freeze the gnocchi?
Yes! Lay them out on a tray to freeze individually, then store in a freezer bag. Boil straight from frozen.
Can I use fresh pumpkin?
Yes, just roast and mash it until very smooth. Let it cool fully before using.
Can I make it without garlic?
You can, but the flavor will be milder. Try adding a pinch of smoked paprika or a touch of onion powder.
What’s the best flour to use?
All-purpose flour works best. Avoid bread flour—it makes them chewy.
How to Make Vegan Pumpkin Gnocchi with Garlic Butter Sauce
Step 1: Mix Pumpkin Dough
In a large mixing bowl, add 1 cup canned pumpkin puree, ½ tsp salt, ¼ tsp ground nutmeg, and 1 ½ cups all-purpose flour. Mix with a fork until a soft, slightly sticky dough forms.
Step 2: Shape and Cut
Lightly flour your surface. Divide dough into 4 pieces. Roll each into a long rope, about ¾ inch thick. Cut into 1-inch pieces with a knife or bench scraper. Optional: roll each piece gently with a fork for ridges.
Step 3: Boil Gnocchi
Bring a large pot of salted water to a boil. Drop in the gnocchi in batches. Once they float (about 2–3 minutes), use a slotted spoon to transfer them to a plate.
Step 4: Make Garlic Butter Sauce
In a non-stick skillet, melt 2 tbsp vegan butter over medium heat. Add 4 minced garlic cloves and cook until fragrant (1–2 minutes). Don’t brown the garlic.
Step 5: Pan-Fry Gnocchi
Add the boiled gnocchi directly to the garlic butter sauce. Let them fry for 3–4 minutes until golden and slightly crisp on the outside. Season with salt and pepper to taste.
Step 6: Garnish and Serve
Transfer to a serving plate. Sprinkle with 1 tbsp chopped fresh parsley and more salt or pepper if desired. Serve hot.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of olive oil or water until warmed through. Avoid microwaving—they get mushy. You can freeze uncooked gnocchi, but not the cooked ones (they get too soft).
Conclusion
This vegan pumpkin gnocchi is warm, cozy, and totally satisfying—without being complicated. Whether it’s your first time making gnocchi or you’re a homemade pasta pro, this version is foolproof and full of flavor. If you give it a try, drop a comment below and let me know how it went or ask any questions—I’d love to hear from you!