When the chill of fall starts to creep in and the leaves begin to turn, there’s something magical about cozying up to a warm bowl of gnocchi. This Vegan Cauliflower Gnocchi with Pumpkin Sauce is a rich, hearty, and incredibly comforting dish that makes the most of seasonal ingredients while remaining entirely plant-based. It's got the soft pillowy texture of classic gnocchi, the savory depth of a roasted pumpkin sauce, and the kind of flavor that makes you forget you’re eating something healthy. Whether you're a seasoned plant-based eater or just exploring vegetarian dishes, this is the kind of meal that will win over just about anyone—even those skeptical of cauliflower gnocchi recipe vegan meals.
Vegan Cauliflower Gnocchi with Pumpkin Sauce
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Appetizer, Main Course
Cuisine American
Food processor or blender Essential for processing the cauliflower into a smooth mash. A high-speed blender can also work in a pinch.
Cheesecloth or clean kitchen towel To squeeze out excess water from the steamed cauliflower—this step is key to a gnocchi dough that isn’t gummy.
Mixing bowls For combining the dough ingredients and prepping the sauce.
Non-stick skillet To sauté the gnocchi after boiling, giving it that slightly crispy, golden finish.
Medium saucepan For preparing the pumpkin sauce.
Pot for boiling For cooking the gnocchi before sautéing.
For the Vegan Cauliflower Gnocchi
- 1 medium head cauliflower about 1½ lbs, cut into florets
- 1 cup gluten-free all-purpose flour or regular if not gluten-free
- ½ cup potato starch
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg optional, for a warm undertone
For the Pumpkin Sauce
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ yellow onion finely chopped
- 1 cup pumpkin purée unsweetened, canned or fresh
- 1 cup unsweetened coconut milk or any plant-based cream alternative
- 1 tablespoon nutritional yeast
- ½ teaspoon smoked paprika
- ¼ teaspoon sage dried or fresh
- Salt and pepper to taste
- Fresh thyme for garnish optional
Step 1: Prepare the Cauliflower
Steam the cauliflower florets until fork-tender, about 10–12 minutes. Once soft, transfer them to a clean kitchen towel or cheesecloth and let cool slightly. Then, wrap and squeeze tightly to remove as much moisture as possible. This is crucial—excess water leads to soggy gnocchi.
Step 2: Make the Dough
Place the cauliflower in a food processor and pulse until smooth. Add in the gluten-free flour, potato starch, olive oil, salt, and nutmeg (if using). Pulse just until combined. The dough should come together into a soft, slightly sticky ball. If it’s too wet, add a bit more flour one tablespoon at a time.
Step 3: Shape the Gnocchi
Transfer the dough onto a lightly floured surface. Divide into 4 equal portions. Roll each portion into a rope about ½ inch thick and cut into 1-inch pieces. Optionally, roll each gnocchi over the tines of a fork for that classic ridged appearance.
Step 4: Boil the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the top—usually about 2–3 minutes. Once they float, let them cook another 30 seconds before removing with a slotted spoon.
Step 5: Sauté the Gnocchi
In a large non-stick skillet, heat a bit of olive oil over medium heat. Add the boiled gnocchi in a single layer and cook for 3–5 minutes, flipping halfway through, until golden and slightly crispy on the outside.
Step 6: Make the Pumpkin Sauce
In a medium saucepan, heat olive oil over medium heat. Add garlic and onions, sautéing until fragrant and translucent, about 5 minutes. Stir in pumpkin purée, coconut milk, nutritional yeast, paprika, sage, salt, and pepper. Simmer for 8–10 minutes, stirring occasionally. If the sauce is too thick, thin it out with a splash of veggie broth or water.
Step 7: Combine and Serve
Add the sautéed gnocchi to the pumpkin sauce, tossing gently to coat. Serve warm, garnished with fresh thyme or cracked black pepper.
Pairings
This dish is luscious and filling on its own, but if you're building out a full fall-inspired dinner spread, here are a few ideas:
- Roasted Brussels sprouts or broccoli: Toss with olive oil and garlic for a crispy, earthy side that contrasts beautifully with the creamy sauce.
- Turkey charcuterie board: A seasonal starter filled with roasted veggies, cranberry compote, and plant-based cheeses can complement the richness of this gnocchi dish while staying within a Thanksgiving or autumnal theme.
- Mushroom gnocchi or vegan gnocchi soup: If you're cooking for a crowd and want variety, a spread of different gnocchi recipes—like a wild mushroom gnocchi or a light vegan gnocchi soup—lets guests sample a bit of everything.
- Crisp white wine: A dry Riesling or Pinot Grigio can cut through the creamy sauce and refresh the palate.
- Toasted garlic bread: Ideal for scooping up any leftover sauce on the plate.
FAQs
1. Can I use store-bought cauliflower gnocchi like Trader Joe’s?
Absolutely. Trader Joe’s cauliflower gnocchi oven preparation works great if you prefer a hands-off method. Just roast it until crispy and toss with the pumpkin sauce. There are many recipes with Trader Joe’s cauliflower gnocchi that highlight its convenience and health-conscious profile—it's a solid shortcut.
2. Is this dish keto-friendly?
Traditional gnocchi (even cauliflower-based) often includes flour or starches that can raise carb content. For a more keto gnocchi approach, skip the potato starch and use almond flour or coconut flour in moderation. Be aware this can affect texture, so results may vary.
3. Can I substitute sweet potato or another veggie for cauliflower?
For a twist, you can substitute steamed broccoli to make broccoli gnocchi or even blend in some spinach for color. Sweet potato also works, though it’s more starchy and will require more flour to form dough.
4. How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of water or coconut milk to loosen the sauce. You can also re-crisp the gnocchi in a skillet before adding the sauce back in.
5. What other toppings or mix-ins work well with this dish?
You can mix in sautéed kale, roasted red peppers, or even vegan sausage for a heartier take. Toasted pine nuts or pumpkin seeds on top add a welcome crunch. This dish is highly customizable, making it one of the more versatile vegetarian gnocchi recipes out there.
