Pumpkin Gnocchi With Tomato Olive Sauce




Very easy to make vegan pumpkin gnocchi (italian dumpling-style pasta) with a tomato vegetable sauce.


Step 1: Make the Dough!

To make these gnocchi, you'll need

1 1/2 cups of cooled, cooked, smoothly mashed pumpkin or squash (I used Kabocha)
1 cup (approx.) of flour
1 tsp salt
1/2 tsp nutmeg or allspice

The twist is that the traditional recipe calls for mashed potato. So you can substitute that if you're looking for something more traditional.
I don't have any pictures for this part, but it's easy.
1) combine all ingredients and stir until combined
2) turn the dough onto a lightly floured cutting board or counter top
3) knead until smooth (roughly 3 minutes)
4) Separate the dough into 1 inch tubes, thusly, and cut into half-inch pillow shapes

Step 2: Shaping the Dough

I shape the dough the way my nonna taught me.
1) Pinch the pillow shapes so that the ends touch
2) Using the back of a fork, press and roll the gnocchi towards you. The aim is to create grooves that go all the way around the gnocchi. These catch sauce and make the pasta cook faster
3) Transfer the finished gnocchi to a lightly floured plate where they can hang out and get to know one another. Don't let them get too friendly or they'll stick together when you try to cook them.

Step 3: Make Your Sauce!

These gnocchi were made with a tomato based sauce. You could also make a curry/coconut milk sauce or a white sauce (which would show off their funky colour)
I made a tomato sauce with leftover deli olives.
1 can crushed/diced tomatoes
2 cloves garlic, halved
a handful of pitted olives, chopped
one small celery stalk
one small onion, diced
3 basil leaves, roughly torn
1-2 tbsp olive oil
1 tsp oregano
a pinch of dried chili flakes (optional)

1) saute the onion, garlic, celery and olives in the oil until tender
2) add the can of tomatoes and the spices. Salt is not necessary because the olives are salty.
3) simmer until it is reduced to a saucy consistency and most of the tomato chunks have broken down (about 10 minutes) stirring OFTEN.

Step 4: Cook the Pasta!

When your sauce is almost done, boil a large pot of salted water.
When it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
Continue to boil the gnocchi for 2-4 minutes.
The gnocchi are done when they all float up to the top (if you're unsure, you can taste one. It should be chewy, but cooked through)
Drain the gnocchi in a colander.
Return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated.
At this point, you can add a bit of Parmesan or Romano cheese...or not!

Step 5: Time to Eat!

Serve! Time to eat!

Serve with cheese or chili pepper flakes for sprinkling, and some nice bread or a salad.

Cook more, and share!



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    12 Discussions


    8 years ago on Introduction

    I liked this recipe, but it was a mess to make! I used canned pumpkin and mixed that with the flour, and it was a goopy unmanageable mess even after adding much more flour than the recipe called for... I couldn't get a dough like consistency, so I ended up just scooping the gobs into boiling water. What did I do wrong? Can I used canned, or do I need to use freshly cooked? Do I have to cook the canned stuff? Thanks in advance for any feedback anyone can offer!

    2 replies

    Reply 7 years ago on Introduction

    You can use canned pumpkin, just put in a strainer to drain out the extra fluid. Then follow directions, it works very well. Hope that helps.


    Reply 8 years ago on Introduction

    The canned pumpkin was your mistake. It's too watery. You need something with the dry texture of mashed potatoes (note they hold their own shape) - if you don't want to deal with a fresh pumpkin (and I don't blame you), try using a yam. Prepare it like you would potatoes for mashing, and go from there.


    8 years ago on Introduction

    I just made these (with a sweet potato, since I had one on hand) and I found them both easy and delicious, and not messy at all to make (not more than any other recipe requiring flour). I must say, though, mine looked nothing like yours - they were lumpy and misshapen. I guess I need practice with the fork technique. Still, many thanks for the simple and tasty recipe.


    Reply 9 years ago on Step 5

    Awesome :) It's fall again, and I'm so excited to make more pumpkin stuff!


    9 years ago on Introduction

    This is a nice recipe, thank you! Ive been wondering what to do with all my pumpkins. Another thing to do with pumpkins is use it as a fondue bowl after its cooked.


    10 years ago on Introduction

    This looks great. How do you think this dough would work in a pasta machine as noodle strips? Has anyone tried it in a pasta maker?


    10 years ago on Introduction

    Looks great. This is a neat variation on the traditional, I'll try making it next time I have a pumpkin ;>


    10 years ago on Introduction

    Buety mate well done .had my first meal of notchi bout 2 months ago ,it grows on you .I will defineately be eating your recipeI just sent an email to my wife so she can put your recipe to good use thanks. Glenn


    It looks delicious, thanks! Although, it would be a little risky for me since I like pumpkin pie and gnocchi but separately. So for me it would be something really different!