Autumn time is pumpkin time. If you've had enough of soup, risotto and the like, you'll love this quick recipe. I'll show you how to prepare pumpkin gnocchi vegan and how quickly you can conjure up the perfect topping from sage and olive oil.
You probably know this too, right? The whole year no pumpkin and then suddenly it goes. But where to put all the vegetables? With me lands Pumpkin in goulash, In curry, in muffins and in Soup. But today? Today there's something different. We prepare vegan pumpkin gnocchi!
A quick recipe for gnocchi made with fresh Hokkaido and potatoes from the garden.
And no, I have not gone vegan. Even though I try to eat vegan at least 4 days a week, I love cheese and eggs too much to let it be permanent.
But I have dared a 30 day self test. Since then, it is with me: at least 4x a week must be cooked vegan. This has the advantage that you get to know many new recipes and more variety comes on the plate.
A good example of this is the recipe I would like to share with you today. It is very simple Pumpkin gnocchi vegan to prepare. You can easily do without the egg from the original recipe.
Table of contents
What ingredients do I need for vegan pumpkin gnocchi?
Before we get right to the recipe, I would like to say a few words about the ingredients. I'll tell you what ingredients you need and how you can substitute them if you don't have them at home.
If you have your Pumpkin gnocchi vegan want to prepare, it's even easier than recipes with egg. Therefore, today's a pumpkin gnocchi recipe without egg. And instead of cream sauce I prepare a delicious sauce from sage, garlic and olive oil.
Pumpkin
Let's start right away with the pumpkin. Hokkaido brings the most color to the gnocchi. The orange pumpkin has the advantage that you do not have to peel it. It ends up including the skin in the dough. This saves work and colors the pumpkin gnocchi orange - really nice and bright orange.
If you do not have a Hokkaido, then you can also use any other pumpkin. Just remember: please peel!
Depending on the variety, pumpkin provides only 25 calories per 100 grams. But a lot of potassium, magnesium, calcium, iron. And filling fiber.
Flour and potatoes
Since vegan gnocchi logically do without egg, we need a different binding agent. In this case, we opt for floury potatoes and flour.
Potatoes provide extra fluffiness. Moreover, gnocchi without potato are not gnocchi. Conventional gnocchi are made of potato dough. Attention: Go for floury potatoes, it does not work with firm cooking (bacon) varieties!
Many recipes for vegan pumpkin gnocchi are prepared with white flour. I take the healthier alternative and reach for whole wheat flour. This makes little difference in terms of taste. But it brings the advantage that we simply feel full longer.
I use whole spelt flour. You can also use rye flour. And of course wheat flour - but I avoid it as often as possible, because wheat flour is not considered particularly healthy. Only whole wheat flour makes an exception here.
If you want to prepare the pumpkin gnocchi gluten-free, you can use buckwheat flour.
Polenta
Polenta is also called corn semolina and is a perfect satiator. The golden-yellow semolina swells during cooking and later ensures the perfect consistency of the gnocchi.
Polenta, by the way, is easily digestible and gluten-free - ideal for anyone with an upset stomach. The semolina also helps to prevent cravings, is low in fat and satiates for a long time.
And with a few simple spices such as salt, pepper and nutmeg is seasoned. Done. Everything in less than 30 minutes on the table.
The topping
Quick, easy and incredibly tasty: sage, garlic, olive oil and a little salt. That's all you need to bring out the pumpkin flavor of the gnocchi.
With any kind of sauce, it is important that it enhances the flavor of the gnocchi, but does not completely cover it. If you like, you can sprinkle a little Parmesan or vegan cheese over the freshly cooked dough.
This recipe is
- gluten-free (exchange flour for buckwheat flour)
- vegan and therefore free from lactose and eggs
- easy to prepare
- long satiating
- a great change in the pumpkin kitchen
- also suitable for novice cooks
Tip: As a gnocchi fan you might also like these Cottage cheese gnocchi interest :)
Recipe: prepare pumpkin gnocchi vegan
These gnocchi of pumpkin with sage and olive oil bring a lot of color to the table. Perfect for the upcoming gray autumn days. Already the orange of the pumpkin gnocchi provides a good mood. And the taste even more so.
In addition, pumpkin Make gnocchi yourself very simple. If you buy them in the store, I'm sure they are half as good. :) Is there pumpkin gnocchi to buy at all? I would not have noticed anything yet. But anyway: I put on the self-make anyway.
The ingredients alone make it worthwhile to make your own pumpkin gnocchi. But we're not even talking about the taste. This is simply the hammer! :)
By the way: The inspiration for this recipe I have from the cookbook simply vegantastic cooking*, which you can order from Amazon. It contains 50 delicious vegan recipes that are very easy to prepare. Without a lot of frills or fancy ingredients. But with lots of delicious recipes.
The cookbook is good for vegan cooking beginners and advanced. If you want to bring a little more variety into your meals, then I recommend the book to you.
But now let's get to the recipe! Here you will find a very detailed step-by-step guide. It's perfect for those who haven't made gnocchi very often or who don't cook very often. I explain each step in detail. If you're a regular cook, you'll find an abridged version of the recipe at the end of the post with exact nutritional information.
This recipe is enough for 2 people.
Ingredients for the gnocchi
- 200 g Hokkaido
- 200 g floury (important!) potatoes
- 100 g whole spelt flour
- 40 g corn semolina
- 1 pinch of nutmeg, salt and pepper
For the topping
- 5 tablespoons olive oil
- 2 garlic cloves
- 10 sage leaves
Also: scale, knife, spoon, vegetable peeler, cooking pot, potato masher, bowl, garlic press.
Preparation
- Wash and peel the potatoes. Cut them into small pieces - the smaller, the faster they are cooked until soft. Put the potato pieces in a saucepan, cover them with water and bring to a boil.
- Wash the pumpkin. Cut it in half and remove the seeds with a spoon. Weigh the right amount before you cut it into small pieces.
- Add the pumpkin to the potatoes and add about a teaspoon of salt. Let the water boil, cover the pot with a lid and let the potatoes and pumpkin still simmer slightly.
- Taste a piece of potato and see if they are already soft. If so: pour off the cooking water and let the potato and pumpkin cool down a bit.
- In the meantime, weigh the flour and semolina and grate the nutmeg.
- Mash the pumpkin and potato with a potato masher - it doesn't have to be very fine, pieces of the pumpkin skin are welcome to show.
- Add the flour, polenta and spices. Knead the ingredients into a dough - if you want with your hands or with a mixer with dough hook.
- Set the dough aside for 20 to 30 minutes to allow the ingredients to bind together.
- Bring a pot of salted water to a boil.
- Divide the dough into two pieces.
- Sprinkle the work surface with flour and form two rolls that are about 3 to 5 cm in diameter. Cut 2 cm thick pieces from them. If the dough sticks to the knife, sprinkle it with flour in between.
- Form balls with your hands and flatten them slightly with a fork.
- Turn down the water - it should be hot, but not bubbling.
- Put half of the gnocchi in the pot. Put the lid on the pot and let the gnocchi steep in the hot water for 5 minutes.
- Meanwhile, chop the sage and peel the garlic. Press the garlic through a garlic press. Fry both briefly in olive oil.
- Strain the gnocchi, toss them in the olive oil and place them on a plate.
Can you freeze cooked gnocchi?
If you prepare your pumpkin gnocchi vegan, you can easily freeze them. But of course it still tastes best fresh. If you have made too much, you can store cooled gnocchi for two days in the refrigerator.
If you still want to freeze them, then you should do it while they are uncooked. Supposedly, the dough is then as fresh after thawing. However, I have not tried this myself yet.
If you decide to freeze, cut the dough into small pieces. When you wake up in the morning and think: "Today it must be pumpkin gnocchi" - just put them into hot water. And you're done :)
But whether the gnocchi are frozen or fresh, the important thing is that the water does not boil. It is important that it is only hot. It's best to let it boil briefly and only then add the gnocchi to the pot. This way they can soak slowly.
Can you refine the pumpkin gnocchi?
Not quite happy with the recipe yet? Then you'll find a list of ingredients that bring even more sophistication to the recipe:
Dough
- Chili flakes
- Potato starch to make the dough more compact
- Instead of polenta: spelt or wheat semolina
- Turmeric or curry
- Cumin
- Paprika powder
- Oregano
Topping
- Basil and pine nuts
- Lemon zest and olive oil
- Spinach and (vegan) cheese
- (Vegan) cream cheese
- Yeast flakes and Cashews*
- Sprouts
- Fresh parsley
- Fresh tomatoes
- Beet pesto
- Spinach pesto with walnuts
And here, as promised, the short version of the recipe for those who cook regularly and already have gnocchi experience.
Vegan pumpkin gnocchi with sage
Ingredients
For the gnocchi
- 200 g Hokkaido
- 200 g floury potatoes
- 100 g Wholemeal flour
- 40 g Polenta (corn semolina)
- 1 Pinch Nutmeg, salt and pepper
For the sauce
- 5 EL Olive oil
- 2 Garlic cloves
- 10 Sage leaves
Equipment
- Vegetable peeler
- Knife and board
- Cooking pot
- Potato masher
Anleitung
- Peel the potato and clean the pumpkin. Cut both into small pieces. Put the vegetable cubes in a pot and boil them with salted water.200 g Hokkaido, 200 g floury potatoes
- Drain, let it steam out a little and mash with a potato masher. Let the mass cool a little.
- Add flour, polenta, nutmeg and pepper and knead into a dough.100 g whole wheat flour, 40 g polenta (corn semolina), 1 pinch of nutmeg, salt and pepper
- Set the dough aside for 20-30 minutes so the ingredients can combine well.
- Bring a pot of salted water to a boil.
- Form the dough into two rolls on a floured surface. Cut off pieces about 2 cm in size.
- Put the pumpkin gnocchi in the saucepan. Put the lid on the pot and turn off the stove. Leave the vegan pumpkin gnocchi in the hot water for 5 minutes.
- Put a little olive oil in a pan and heat it. Squeeze the garlic cloves through a garlic press and fry them briefly.5 tablespoons olive oil, 2 garlic cloves
- Meanwhile, cut the sage into thin strips. Fry it briefly and add the pumpkin gnocchi to the pan. Fry briefly and serve fresh.
Nährwerte
Our conclusion
Make pumpkin gnocchi yourself is really no witchcraft. The dough is mixed together very quickly. For resting the dough, however, you need to plan at least 20 minutes - better 30 minutes. When I feel like it, I mix the dough in the morning. It rests in the refrigerator until noon and then the gnocchi are put into the water.
Of course, you can also serve any other sauce. But remember the flavor of the pumpkin gnocchi - is quickly masked by too intense sauces, which is much too bad.
Have fun making it and enjoy!
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