• Type of meal: Main Dish
  • Season: Any season
  • Diet restrictions: Vegan
  • Number of servings: 10 

These gnocchis are super tasty with a juicy tomato sauce. But this time we decided to try them with a vegan carrot-leek creme sauce.


  • Flour: 1 Kg
  • Potatoes: 200 Gr
  • Pumpkin: 300 Gr
  • Salt
  • Pepper
  • Oil: 3 Tablespoons


  • In a large pot boil un-peeled potatoes until tender, remove from the pot and let cool enough to handle, then remove the skin.
  • Cut the pumpkin in pieces and remove the skin. Sear the pumpkin in a big pan with some oil, salt, sugar and black pepper. Then add a little bit of water to cook the pumpkin.
  • Pass both through a potato ricer.
  • Make sure you take out the most waterish parts of the pumpkin.
  • On a flat surface mix together the flour and salt make a well in the middle and add the potatoes and pumpkin, mix together with your fingers to form a soft dough, it should not stick to your fingers.
  • On a lightly floured surface, cut small amounts of dough to form ropes and cut into 2cm pieces. Sprinkle them with a little bit of flour, so they don’t stick together.
  • Cook the gnocchi in a large pot of salted boiling water. They are ready when they float to the top.
  • Drain and toss them with your sauce.

Buon appetito!

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