Creamy Rosemary + Pumpkin Gnocchi


Vegan – Six Ingredients – Low Fat – Dairy Free – Egg Free –
Nut Free – 5 Minutes Cooking + Preparation


Pumpkin has been quite cheap here in Victoria, so I made sure to stock up in anticipation of all the pumpkin-crazed Americans at this time of year. I’ve made some spiced pumpkin savoury scones (there’s some sweet scone recipes coming soon), but today it’s a quick dinner recipe.

Despite having just six ingredients, this dish is full of flavour and tastes far more decadent than it really is. To keep this recipe lower sodium you could make the gnocchi yourself, but who realistically has time to do that? If you have canned pumpkin, or leftover mashed pumpkin like I do, then this recipe takes around just five minutes from start to finish.

When purchasing your gnocchi just be sure to read the ingredient list as not all pre-prepared gnocchi is vegan. Another tip is to stock up on pumpkin and gnocchi (pantry stable) so that you whip up this dish whenever you crave.

Now, let’s get cooking…



500g gnocchi
1 cup pureed pumpkin
1/2 cup non-dairy milk (I used soy)
1 small onion, finely diced
2 cloves garlic, grated
2 tsp dried rosemary
salt + pepper




Bring a large pot of water to a boil while you dice the onion and grate the garlic
In a small pot, add the onion, garlic and rosemary along with a little water (rather than oil) and begin cooking on a medium heat to soften
Add the pumpkin and the non-dairy milk (plus a little pepper, and salt if you like) and stir well to combine, reduce to medium-low heat and simmer
Once the water has boiled, add the gnocchi and cook until they begin to float
Drain the gnocchi and transfer to the same pot as the sauce
Coat all the gnocchi in the sauce and cook for a further minute or two before serving up

Makes 3 serves



Click here for the Creamy Rosemary + Pumpkin Gnocchi macros.

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