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Vegan Cauliflower Gnocchi with Pumpkin sauce

Vegan Cauliflower Gnocchi with Pumpkin Sauce

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer, Main Course
Cuisine American
Servings 3

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Prepare the Cauliflower

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. Add the sautéed gnocchi to the pumpkin sauce, tossing gently to coat. Serve warm, garnished with fresh thyme or cracked black pepper.