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A bowl of homemade vegan pumpkin gnocchi coated in hot maple butter and topped with pieces of mozzarella-style tofu, served as an autumn meal.
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Pumpkin Gnocchi with Hot Honey Butter

Soft, pillowy vegan pumpkin gnocchi made with roasted pumpkin and simple ingredients, tossed in a sweet and spicy hot maple butter sauce and finished with creamy mozzarella-style tofu. A cosy, seasonal autumn recipe that's perfect for using pumpkin beyond soup and makes a delicious plant-based dinner.
Prep Time25 minutes
Cook Time40 minutes
Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: comfort food, dairy-free, eggless, gluten-free, healthy, plant-based, pumpkin, seasonal, tofu, vegan, vegetarian
Servings: 4 people
Calories:
Author: Reena Sharma

Ingredients

  • 500 g pumpkin peeled, deseeded and cut into chunks
  • 200 g plain flour plus extra for dusting
  • 1 tablespoon maple syrup
  • ½ teaspoon chilli flakes
  • ½ teaspoon salt optional
  • For the hot maple butter
  • 50 g vegan butter
  • 2 tablespoons maple syrup
  • 1 tsp chilli flakes
  • 200 mozzarella-style tofu

Instructions

  • Preheat your oven to 200°C fan.
  • Place the prepared pumpkin onto a baking tray and roast for 25–35 minutes, or until completely tender.
  • The exact cooking time will depend on the size of your pumpkin pieces and the variety you're using.
  • Allow the pumpkin to cool slightly before mashing until smooth.
  • If your pumpkin is particularly wet, allow it to sit uncovered for a little longer so that some of the excess moisture can evaporate.
  • Place the mashed pumpkin in a large mixing bowl.
  • Add the plain flour, maple syrup, chilli flakes and salt, if using.
  • Mix until a soft dough forms.
  • If the dough is too sticky to handle, gradually add a little more flour.
  • Lightly flour your work surface.
  • Divide the dough into several portions and roll each portion into a long rope approximately 2 cm thick.
  • Cut each rope into small pieces.
  • You can leave the gnocchi rustic or roll each piece gently over the back of a fork to create ridges.
  • Place the finished gnocchi on a lightly floured tray while you prepare the rest.
  • Bring a large saucepan of water to the boil.
  • Cook the gnocchi in batches.
  • Once they rise to the surface, allow them to cook for another minute or so before removing them with a slotted spoon.
  • Drain well.
  • While the gnocchi are cooking, melt the vegan butter in a large frying pan over a medium heat.
  • Add the maple syrup and chilli flakes.
  • Stir and allow the mixture to bubble gently for 1–2 minutes.
  • Add the cooked gnocchi to the frying pan.
  • Gently toss everything together until the gnocchi are coated in the hot maple butter.
  • Cook for another couple of minutes if you want the edges to become lightly golden.
  • Divide the pumpkin gnocchi between bowls.
  • Top with torn or sliced mozzarella-style tofu and serve

Nutrition

Serving: 1serving