When the crisp air of autumn rolls in and the leaves begin to fire with color, nothing hits like a warm, comforting bowl of creamy gnocchi. This Vegan Cauliflower Gnocchi with Pumpkin Sauce delivers all that cozy satisfaction—soft, pillowy gnocchi, rich roasted pumpkin sauce, plant‑based creaminess—and it’s completely vegan. Whether you’re already deep into plant‑based cooking or exploring clean eating, this recipe is approachable, satisfying, and yes—you’ll forget it’s healthy.
Why You’ll Love It
- Seasonal flavors: Pumpkin, sage, smoked paprika—these tastes scream fall, perfect for when you want something cozy but not heavy.
- Plant‑based comfort food: Creamy sauce without dairy; gnocchi made from cauliflower and gluten‑free options if desired.
- Texture contrast: Soft boiled gnocchi meets a little crisp from sautéing, balanced by a smooth sauce.
- Versatility: Great solo, or as part of a bigger autumn table. Pair with roasted veggies, crisp greens, or even something like vegan sausage if you want more protein or heft.
Ingredients
For the Vegan Cauliflower Gnocchi
- 1 medium head cauliflower (≈ 1½ lbs), cut into florets
- 1 cup gluten‑free all‑purpose flour (or regular flour if you’re not avoiding gluten)
- 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 plant‑based cream or coconut milk
- 1 tablespoon nutritional yeast
- ½ teaspoon smoked paprika
- ¼ teaspoon sage (fresh or dried)
- Salt & pepper, to taste
- Fresh thyme, for garnish (optional)
Instructions
- Prepare the Cauliflower
Steam the florets until fork‑tender (≈ 10‑12 minutes). Once soft, transfer into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. (This is essential for gnocchi that isn’t gummy.) - Make the Dough
Process the cauliflower until smooth. Add flour, potato starch, olive oil, salt, and nutmeg (if using). Pulse just until combined. Dough should be soft and slightly sticky. If too wet, add flour by tablespoon until manageable. - Shape the Gnocchi
On a lightly floured surface, divide dough into 4 equal parts. Roll each into a rope about ½‑inch thick. Cut into 1‑inch pieces. Optionally, roll each piece over the tines of a fork for ridges. - Boil the Gnocchi
Bring a large pot of salted water to boil. Cook gnocchi in batches: once they float (≈ 2‑3 minutes), let cook another 30 seconds, then remove with a slotted spoon. - Sauté the Gnocchi
Heat a non‑stick skillet with a little olive oil over medium heat. Add gnocchi in a single layer. Cook 3‑5 minutes, flipping halfway, until lightly golden and crispy on the outside. - Make the Pumpkin Sauce
In a saucepan, heat olive oil over medium heat. Sauté garlic and onion until translucent (≈ 5 minutes). Stir in pumpkin purée, plant‑based cream (or coconut milk), nutritional yeast, smoked paprika, sage, salt, and pepper. Simmer for about 8‑10 minutes, stirring occasionally. If the sauce is too thick, thin with veggie broth or a little water. - Combine & Serve
Toss sautéed gnocchi in the pumpkin sauce until well coated. Serve hot, garnished with fresh thyme or cracked black pepper.
Prep & Time Info
- Prep Time: about 30 minutes
- Cook Time: about 25 minutes
- Total Time: about 55 minutes
Serving + Pairings
- Serves 3 generously.
- You can stretch this by adding a side of crusty bread, garlic bread, or a simple green salad.
- Great with roasted Brussels sprouts or broccoli, sautéed kale, or even mushrooms with herbs.
Substitutions & Variations
- Swap pumpkin purée for sweet potato or butternut squash for a twist.
- Use almond flour or coconut flour if you want lower carbs / keto‑friendly (texture may change).
- Add mix‑ins like roasted red peppers, vegan sausage, or sautéed mushrooms for more complexity.
- Top with nuts or seeds (e.g. pumpkin seeds, toasted pine nuts) for crunch.