Pumpkin Gnocchi by @fitgreenmind

1h45
Hard

2 servings

🎃

200 g

Pumpkin

🌾

180 g

Flour

🧂

0.3 g

Salt

🧈

14 g

Vegan Butter

🌿

6 g

Basil

🍋

15 ml

Lemon Juice

🍁

7.5 ml

Maple Syrup

🧂

Salt

💧

75 ml

Pasta Water

🧀

15 g

Cashew Parmesan

Preparation Steps

  1. Step 1/19

    Preheat the oven to 200°C (400°F).

  2. Step 2/19

    Cut 200 g pumpkin in half and remove the seeds.

    pumpkin
    🔪knife
    🪵cutting board
    🥄spoon

  3. Step 3/19

    Roast the pumpkin halves for 45 minutes, until the flesh is very tender.

    pumpkin

  4. Step 4/19

    Scoop the roasted pumpkin flesh into a mixing bowl.

    pumpkin
    🥄spoon
    🥣mixing bowl

  5. Step 5/19

    Mash the pumpkin flesh into a smooth purée.

    pumpkin
    🥔potato masher
    🥣mixing bowl

  6. Step 6/19

    Add 180 g all-purpose flour and a good pinch of salt to the pumpkin purée.

    all-purpose flour
    salt
    pumpkin
    🥣mixing bowl

  7. Step 7/19

    Knead the mixture until it forms a soft, cohesive dough.

    pumpkin
    all-purpose flour
    salt
    🥣mixing bowl

  8. Step 8/19

    Lightly flour the work surface and transfer the dough onto it.

    all-purpose flour
    🪪bench scraper

  9. Step 9/19

    Cut the dough into small equal pieces and roll each piece into a ball.

    🪪bench scraper

  10. Step 10/19

    Press kitchen string gently around each dough ball to create pumpkin-shaped ridges.

    🧵kitchen string

  11. Step 11/19

    Bring a large pot of salted water to a boil.

    salt
    🍲large pot

  12. Step 12/19

    Cook the pumpkin gnocchi in the boiling water until they float to the surface.

    🍲large pot
    🥄slotted spoon

  13. Step 13/19

    Reserve 75 ml pasta cooking water and lift the cooked gnocchi from the pot.

    pasta cooking water
    🥛measuring jug
    🥄slotted spoon
    🍲large pot

  14. Step 14/19

    Melt 1 tablespoon vegan butter in a frying pan over medium heat.

    vegan butter
    🍳frying pan

  15. Step 15/19

    Add a handful of fresh basil and cook it in the butter for 2 to 3 minutes.

    fresh basil
    vegan butter
    🍳frying pan

  16. Step 16/19

    Stir in the juice of 1/2 lemon and 1/2 tablespoon maple syrup.

    lemon juice
    maple syrup
    🍳frying pan

  17. Step 17/19

    Add 75 ml pasta cooking water and salt to taste, then stir until the sauce is combined.

    pasta cooking water
    salt
    🍳frying pan

  18. Step 18/19

    Add the cooked pumpkin gnocchi to the sauce and toss until evenly glazed.

    🍳frying pan

  19. Step 19/19

    Serve the gnocchi topped with cashew Parmesan.

    cashew Parmesan

Composition

Ingredients

Types

Vegetables, Seasonings, Fats, Plant-based dairy alternative, Fruit, Citrus, Sweeteners, Plant-based cheese alternative, Nuts

Ingredients

Pumpkin, Flour, Salt, Vegan butter, Basil, Lemon juice, Maple syrup, Pasta water, Cashew parmesan

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

530 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 99g, Dietary fiber: 7g, Sugars: 10g, Fat: 10g, Saturated fat: 2g

Nutritional Information

Minerals

Sodium: 450mg, Potassium: 420mg, Iron: 3.2mg, Calcium: 55mg

Vitamins

Vitamin A: 470µg RAE, Vitamin C: 17mg, Vitamin K: 20µg, Folate: 105µg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

45 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Hard (3/4)

Steps

19 steps

Equipments

Utensils

knife, cutting board, spoon, potato masher, mixing bowl, bench scraper, kitchen string, large pot, slotted spoon, frying pan, measuring jug

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Pasta, Side Dish

Occasions

Dinner, Lunch, Autumn, Halloween, Thanksgiving

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Italian-inspired, German-inspired, Vegan

Geographic

to inform

Various

Aspect

Texture

Soft, Tender, Pillowy, Silky, Glossy

Flavors

Sweet, Savory, Buttery, Herbal, Citrusy, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat gently in a frying pan with a splash of water), freezer : 2 months (Freeze cooked gnocchi in a single layer before transferring to an airtight container,Freeze sauce separately when possible,Reheat from frozen in simmering water or a frying pan)