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Vegan Rustic Pumpkin Gnocchi

Served with homemade sundried tomato pesto.

This recipe is a labour of love. Is it quick and easy? No, but it's totally worth it.

🍽 Serves 5-6

🕘 1h 30 minutes


  • 4 cups mashed pumpkin

  • 5-6 cups plain flour/ depending on how moist the pumpkin is

  • ½ tsp nutmeg

  • 1 tsp of salt

  • Vegan butter/olive oil/sundried tomato oil to fry

Sundried tomato pesto:

  • 2 garlic cloves

  • 15 sundried tomatoes

  • 1/3 cup of oil from sundried tomatoes

  • ½ tsp salt

  • ½ Tbsp bell pepper flakes

  • Pepper to taste


  1. Peel and chop the pumpkin into small pieces. Add the pumpkin into a large pot, cover with water and add salt. Bring to boil and cook for 25-30 min, or until soft.

  2. Drain well and let it cool down. Mash the pumpkin in the same pot.

  3. Place the pumpkin on a large surface. Add flour, nutmeg, and salt. Knead until well combined.

  4. Slice the dough into 8 pieces.

  5. Roll out one piece into a 1-2 cm thick string. Slice it into 1cm cubes.

  6. Feel free to use a fork for a nice pattern, I like to simply shape them in my fingers.

  7. In a large pot, bring salted water to boil. Add about 15-20 gnocchi and cook until they float for 30sec. Make sure to stir once so they don’t stick to the bottom.

  8. Remove the gnocchi from the pot.

  9. In a large frying pan, heat 2 Tbsp of butter or oil. Place one batch of the gnocchi and fry until golden.

  10. In the meantime, in a food processor, place all the ingredients for the sundried tomato pesto and blend until smooth.

  11. Serve freshly made gnocchi with pesto, vegan parmesan, and fresh basil.

  12. Enjoy!


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