Pumpkin Gnocchi in a Dairy Free Cream Sauce

An entirely dairy free gnocchi recipe with a rich and creamy sauce. And the gnocchi is potato free too.

Why create a potato free gnocchi recipe? Well, I got requests for it. There are people with potato allergy who may never have had the opportunity to try gnocchi before. And if you’re a fan of these little pasta pillows then you know why I want to share the love. Despite my best efforts with butternut squash, I was never happy with the end result of the gnocchi. And then fall came along and with it, mounds and mounds of pie pumpkins at the grocery store. Pumpkin puree provides delicious flavor and texture without being too wet or resulting in soggy gnocchi. It’s a perfect match.

To top it off I finish the gnocchi in a quick dairy free sauce with fresh sage, a twist on the classic brown butter and creamy sage recipes that are so popular among those who can eat dairy.

peanut free, nut free, dairy free, egg free, soy free, fish and shellfish free

Ingredients for Pumpkin Gnocchi in a Dairy Free Oat Milk Cream Sauce

• 3/4 cup pumpkin puree

• 1 1/4 cups flour of your choice, I used wheat flour

• 1/2 tsp sea salt

• 1/3 cup extra flour for dusting

• 1/4 cup olive oil, divided

• 2 shallots, thinly sliced

• 1 tbsp. finely chopped garlic

• 450g mushrooms, sliced (about 20 white mushrooms)

• about 15 large sage leaves

• the prepared gnocchi

• 1 cup allergy safe oat milk

How to make Pumpkin Gnocchi in a Dairy Free Oat Milk Cream Sauce

1. First create the pumpkin puree. If using one pie pumpkin you will end up with excess that can be saved for another recipe. Cut the pumpkin in half and scoop out the seeds. Cut the halves in half to end up with quarters. Place them on a baking sheet and pour 1/4 cup of water into the pan. This will steam the pumpkin while it bakes. Bake at 375F for 45 minutes to an hour. You will know the pumpkin is done when it is golden brown around the edges and the flesh is soft and tender. When the pumpkin is cool enough to touch, scoop the flesh out and puree in a blender or food processor until smooth. Be sure to get rid of any lumps. Store in an air-tight container in the fridge until ready to use.

2. Now for the gnocchi dough. Add the pumpkin puree, flour, and sea salt to a large mixing bowl and work together until it forms a dough. Wrap the dough in plastic wrap or parchment and chill in the fridge for a half hour. When the dough is chilled, take it out and cut into quarters. Roll each quarter into a 1/2 inch wide log, then cut the logs into 1/4 inch long segments. Roll each piece into an oblong shape in your hands and set out on a tray or surface dusted with flour. Keep the extra flour handy for frequent dusting. Once you have all of your oblongs, use a fork to gently press a mark into the top of each one.

3. Bring a wide pot of water to a boil. Drop the gnocchi in in batches, being sure not to crowd the pot. When they float to the top fish them out with a spider or a slotted spoon and place them in a bowl.

4. Heat half of the olive oil in a non-stick pan. Add the shallot and garlic and saute until soft and translucent. Add the sliced mushrooms and saute until they are golden brown and softened. Add the cooked gnocchi and turn up the heat to medium high. Let the gnocchi turn brown and crispy, stirring often. Once they are browned add the sage leaves, remaining olive oil, and oat milk. Quickly stir it all together and remove from the heat. It should be bubbling and quickly turn thick and creamy.

makes 65 - 70 pieces of gnocchi

Check out my recipe for traditional potato gnocchi here: Hand Rolled Spelt Flour Gnocchi

Learn how to make your own oat milk from scratch, here: Homemade Oat Milk and Oat Flour

Making your own oat milk at home is so easy!