Oh my beautiful friend Gnocchi, how I’ve missed you!

Remember how much we crushed on this Spicy Tomato & Basil Gnocchi last winter?  mmmmmmmmmmm…

 Vegan Spinach, Chilli & Tomato Gnocchi


Soooo delicious and comforting – not to mention ready faster than you can say where’s my other fluffy slipper?!  Gnocchi is usually a sure-fire hit with everyone.

And just because I’m having so much fun with vegan ‘Goat cheese’ and my funky new tapas dishes this week, I decided an experiment of the pumpkin kind was in order!

If you have the time to make gnocchi from scratch, all the better.  If not, a packet of store-bought gnocchi (checking the label to make sure it’s vegan), and you’ll be whipping up this incredibly simple and easy mid-week dinner in no time!


Vegan Pumpkin Goat Cheese Gnocchi


Pumpkin, Rocket & Vegan 'Goat Cheese' Gnocchi

Rebecca Weller - Vegan Sparkles
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 -4


  • 2 cups chopped Pumpkin
  • 1 cup Vegetable Stock/Broth
  • 1 Garlic clove peeled and chopped
  • 1/3 small Red Chilli chopped (optional)
  • 1/2 medium Brown Onion
  • 2 cups Rocket leaves rinsed
  • 500 g/17.6oz packet of Gnocchi check ingredients for vegan & gluten-free

Vegan ‘Goat Cheese’

  • ½ cup raw Cashews
  • ¼ cup raw Macadamias
  • ¼ cup raw Pine Nuts or more Macadamias but the flavour is better with a mix
  • ¼ cup filtered Water
  • 2 tbsp Apple Cider Vinegar
  • Juice of 1 lemon
  • 1 tbsp Nutritional Yeast
  • Pinch Sea Salt & Cracked Black Pepper

To Serve

  • Pumpkin Seeds Pepitas
  • Fresh Herbs chopped


  • At least an hour or two before you are ready to make this (or overnight), pop the ‘Goat Cheese’ nuts into a large bowl of water and allow to soak.
  • When you are ready to make this dish, drain nuts and combine all ‘Goat Cheese’ ingredients in a high-speed blender. Blend on high until smooth and creamy and then transfer mixture to a small bowl or jar.
  • Heat vegetable stock in a large pot over medium-high heat.
  • Add garlic, chilli, onion and pumpkin, and simmer until pumpkin is soft.
  • Remove from heat, allow to cool slightly (for safety), and blend in batches until smooth and creamy.
  • Return blended pumpkin sauce to the pot, season with sea salt and fresh black pepper, and place over low heat.
  • In a second pot, bring 4 cups of water to the boil over high heat.
  • Carefully add gnocchi (watch out for hot splashes!) and allow to simmer for a couple of minutes until gnocchi rises to the top.
  • Remove gnocchi from heat, strain, and divide among plates or bowls.
  • Remove sauce from heat and pour evenly over pasta.
  • Garnish with 'Goat cheese', fresh herbs and pumpkin seeds. Enjoy!

 Vegan Pumpkin Goat Cheese Gnocchi


6 Comments on Pumpkin, Rocket & Vegan ‘Goat Cheese’ Gnocchi

  1. Sarah
    May 23, 2013 at 5:47 pm (11 years ago)

    This looks so good! Added to my ‘Must Make’ list.

  2. Gabby @ the veggie nook
    May 24, 2013 at 4:47 am (11 years ago)

    Wow that is some serious comfort food! And it’s so pretty- I love the colours!

  3. jan roberts
    May 28, 2013 at 10:28 pm (11 years ago)

    What is rocket?

  4. Aarah
    August 22, 2013 at 8:48 pm (11 years ago)

    How do you make the gnocchi????