Why is gnocchi not vegan?

Traditional gnocchi is made with eggs making it not vegan. My vegan gnocchi recipe has two substitution options. Option 1 (my favorite): I've included a recipe to make a simple homemade egg yolk. This yolk recipe will provide all the flavor and color of eggs which really makes this gnocchi so tasty!

Is gnocchi good or bad for you?

Similar to pasta, gnocchi is high in carbohydrates and low in protein. Although both are carbohydrate-heavy foods, it has been shown that regular pasta may have less of an effect on blood sugar levels. One publication points to the fact that pasta doesn't raise blood sugar after a meal to the level that potatoes do.

Can you buy vegan gnocchi?

Vegan Gnocchi by BIO PRIMO - a delicious vegan version of the popular Italian classic. Enjoy it with hearty sauces or simply pan-fried with melted butter or olive oil. Always a welcome dish at any meal.

What is a substitute for 00 flour in gnocchi?

Therefore, I would recommend using semolina flour, over 00 Italian pizza flour for gnocchi since it too, is a pasta. Semolina flour is easy to knead and usually only needs to dry, like for spaghetti noodles or ravioli pockets rather than rise which is a usual expectation of pizza flour or all-purpose flour.

What are the ingredients for gnocchi?

Gnocchi are basically little dumplings made of mashed potato, flour and egg. They sometimes include other ingredients, such as herbs or seasonings. Italian in origin, they're often eaten in the same way as pasta (however, they're not pasta) – with a sauce or tossed in butter and garlic.

What is pumpkin pasta made of?

What is pumpkin pasta made of? If you've ever been afraid to make fresh pasta at home, this recipe is a great place to start. It literally has two ingredients—flour and pumpkin puree.

What is gnocchi and what does it taste like?

Despite the weight of the potatoes, it's intended to be soft and light. Also, it doesn't taste amazing unless a chef chooses to include some vegetables or herbs in their Gnocchi. Gnocchi typically tastes bland. Its flavor is similar to that of regular pasta cooked.

Crispy Pumpkin Gnocchi Recipe (vegan) | Elephantastic Vegan (2024)

Posted on Last updated: April 28, 2022

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These crispy Pumpkin Gnocchi are made from scratch and served with wilted spinach. You won’t need any eggs to make perfectly fluffy gnocchi – they are vegan and just as delicious!

Crispy Pumpkin Gnocchi Recipe (vegan) | Elephantastic Vegan (1)

You might remember the gnocchi I made a couple of months ago… I was amazed how easy it was to make gnocchi from scratch. I always imagined it to be way more time consuming and much more difficult. So obviously, they had to happen again.

But this time I’ve added pumpkin to the mix. I cooked the pumpkin together with the potatoes until soft and mashed everything up. But if you’re lucky enough to live in a country where they have canned pumpkin purée (I envy you!), you could use that as well.

Unlike last time when I served the homemade gnocchi in a tomato sauce, this time I pan-fried them in olive oil and served them with wilted spinach. So good! I really liked the crispy bits of the gnocchi. Have you ever had crispy gnocchi? If not, you’re missing out!

Crispy Pumpkin Gnocchi Recipe (vegan) | Elephantastic Vegan (2)

To make the iconic gnocchi shape, you could also roll each gnocco (that sounds funny) over a fork or a gnocchi board, but I was doing the lazy man’s version and made gnocchi pillows (just as delicious but waaaay faster).

Crispy Pumpkin Gnocchi Recipe (vegan) | Elephantastic Vegan (3)

For mashing the potatoes and pumpkin, I’ve used apotato ricer.With that little help, making the potato-pumpkin-dough was a matter of 2-3 minutes and the dough was so smooth and soft.

Pro tip for perfectly fluffy gnocchi: I’d recommend cooking one test gnocchi first, that way you can try out the consistency and adjust the potato-pumpkin-dough as needed. If the test gnocchi is too soft, work more flour into the dough. Repeat the step until you’re happy with the consistency and until the gnocchi are fluffy andhold together nicely.

Gnocchi FAQ

Can you freeze gnocchi?

Absolutely! After boiling them, drain them, rinse them under cold water, let them cool off, fill them into a ziplock bag or freezer-safe glass container and freeze for up to a couple of months.

How to reheat frozen gnocchi?

If you want to use your frozen gnocchi, boil them in a pot of water again until they float on top (make sure to try one gnocchi so that they are not frozen in the middle), then pan-fry or add the sauce. They are good as new!

More Vegan Gnocchi Recipes

Vegan Gnocchi from scratch with tomato sauce
2-Ingredient Sweet Potato Gnocchi

I hope you’ll enjoy this gnocchi dish as much as I do! You can always experiment with adding different herbs, spices, and add-ins!

Let me know if you give this recipe a try! I’d love to hear how it turns out for you.

If you don’t want to miss out on new recipes,subscribe to my weekly newsletterand follow me onInstagramandFacebook!

Cheers, Bianca

Crispy Pumpkin Gnocchi

Elephantastic Vegan

Ingredients

Ingredients for homemade vegan pumpkin gnocchi from scratch

▢ 2 medium-sized starchy potatoes (russet potatoes are best!)
▢ 1/2 hokkaido pumpkin
▢ 1 1/2 cups all-purpose flour + more flour for dusting the workspace
▢ 1/2 teaspoon salt

Additional ingredients

▢ 1 tablespoon olive oil
▢ salt to taste
▢ 1 teaspoon dried oregano
▢ 2 cups baby spinach

Instructions

Peel the potatoes and pumpkin, remove the seeds, cut them in cubes and boil them together until they’re soft (it’s better to overcook than undercook!).
Drain the potatoes and pumpkin, let them cool down until cold enough to handle. Next you want to mash the potatoes and pumpkin. I used a potato ricer for that. You should have about 1 1/2 cups of mashed potato and pumpkin together.
Add the salt and flour and knead it with your hands until a smooth dough forms. You can add more flour here if you feel like it needs more, otherwise I’d recommend breaking off a small part of the dough and make a test round.
Bring a large pot with water to a boil and add in the test-gnocchi. Let it cook for about 2-3 minutes. Once it swims on the surface, it’s ready. Try it. If your test-gnocchi is too mushy and soft, add more flour to the dough and knead again until incorporated. If you’re happy with the fluffiness and consistency, you can quarter your potato dough and roll it into a rope on a floured surface. Then cut them in individual pieces.
Transfer the gnocchi into the boiling water (work in batches) and let them cook until they swim on top. Use a skimming spoon to drain them, rinse them under cold water and set aside.
Heat olive oil in a large sauce pan, pan-fry the gnocchi until crispy. Add dried oregano, baby spinach (until wilted) and salt to taste. And enjoy!

Notes

Can you freeze gnocchi?Absolutely! After boiling them, drain them, rinse them under cold water, let them cool off, fill them into a ziplock bag or freezer-safe glass container and freeze for up to a couple of months.

How to reheat frozen gnocchi?If you want to use your frozen gnocchi, boil them in a pot of water again until they float on top (make sure to try one gnocchi so that they are not frozen in the middle), then pan-fry or add the sauce. They are good as new!

Nutrition

Calories: 581kcalCarbohydrates: 111gProtein: 15gFat: 8gSaturated Fat: 1gSodium: 617mgPotassium: 1155mgFiber: 6gSugar: 1gVitamin A: 2815IUVitamin C: 20.5mgCalcium: 87mgIron: 7.4mg

Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

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