Pumpkin Gnocchi with Kale


For those of you lucky enough to have more than one season, fall is almost here!  Just know, that from thousands of miles away, I’m giving you the stink-eye as you drink that pumpkin spice latte.  On the other hand, pumpkins grow year round here! Yeah, you still win.  But you can even eat the skin!  Most people probably don’t think of pumpkins when they think of Thai food, but the pumpkin dishes are some of the best.  On an unrelated note, it took me like 6 months to be able to say the word pumpkin in Thai without giggling.  Put it in google translate if you’re curious… and make sure your headphones are in :)

There’s a lot you can do with gnocchi, but I wanted to keep it simple.  The gnocchi is simply pumpkin and flour, and the sauce is olive oil, garlic, kale, and salt.  The ingredients are few, but this dish is still very flavorful.  You could surely throw in some spices or change up the vegetables.  Throw in some vegan butter and fresh sage leaves if you so desire.

A note about the pumpkin.  If you have fresh pumpkin on hand, you’ll want to roast .75 kg at 400°F for an hour and a half.  It should be soft enough to scoop from the shell.  Mash it a little with a fork and it’ll be good to go.  Canned works just fine too!

Depending on the water content of the pumpkin you’re using, you might need more or less flour, so adjust as needed.







Vegan Pumpkin Gnocchi with Kale


1 and 1/4 cup mashed pumpkin

1 – 2 cups all purpose flour

2 tbsp olive oil

3 cloves garlic, minced

1 cup kale, chopped

salt + pepper, to taste


1. Combine pumpkin and 1 cup flour in a bowl.  If the dough is sticky, add more flour.  It should be soft, but not sticky.  Don’t knead it!

2.  Divide the dough into four equal pieces.  On a floured surface, roll the pieces out into snake-like shapes, about a foot long, or as thick as your thumb.  Cut the long dough piece every inch to create little gnocchi pillows (see photo above).

3.  Next, using a fork (or a gnocchi board if you’re fancy), roll the gnocchi down with your thumb to create the indents and elongate the pieces.

4. Bring a large pot filled with water to boil.  Salt the water, and gently drop the gnocchi in, making sure not to over crowd (I did three batches).

5.  When the gnocchi floats to the surface (about five minutes), wait 30 seconds, then remove with a slotted spoon and drain.  Repeat until they are all cooked and set aside.

6.  In a pan, heat the olive oil.  Add the garlic, and cook until it begins to brown.  Add the kale and cook until the kale is wilted and soft, about three minutes.  Be careful not to cook too long, or the kale will turn crispy (and pop!)

7.  Place the gnocchi in a medium bowl.  Pour the olive oil/garlic/kale mixture on top.  Add salt + pepper to taste, and more olive oil, if desired.  Finished!


5 thoughts on “Pumpkin Gnocchi with Kale

  1. I didn’t think a vegan version of gnocchi was possible! We’ve tried sweet potato gnocchi before and it has, unfortunately, never worked. But your pumpkin gnocchi looks very successful! Also, I’ll keep you in mind when it’s time for me to go buy my first pumpkin spice latte :P

  2. Pingback: Pumpkin + Coffee + Chocolate Chunk Bread | Darth Vegan

  3. SO glad I pinned today and found this blog. I LOVE gnocchi but didn’t think I could make them without egg so haven’t had them in years. I love this recipe and they look delicious. Time to revisit a past fond addiction methinks. And then, after I eat my weights worth of pumpkin gnocchi, I can start on other veggies…YUM! :)

  4. Pingback: Pumpkin gnocchi and back to the grind | marfigs

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