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Gluten-free gnocchi in tomato pumpkin sauce in a bowl.

Tomato Pumpkin Sauce Gnocchi with Coconut Milk

5 from 3 votes
These pumpkin sauce gnocchi are drowned in a thick and creamy tomato sauce. The recipe is vegan, gluten-free and barely tastes like coconut milk!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Author: Eloïse Jennes

Ingredients 

  • 1 yellow onion
  • 1 clove of garlic
  • 2 tablespoons vegan butter
  • 6 fresh sage leaves
  • 2 tablespoons tomato paste
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper optional
  • ½ teaspoon mild paprika powder or smoked paprika
  • ¾ cup (200 g) pumpkin puree* canned or homemade
  • ½ cup (120 g) plant-based milk alternative
  • ½ cup (120 g) full-fat coconut milk* scopp off the solid cream floating on top
  • 1 pinch of salt
  • 2 servings of gluten-free gnocchi I use the brand Schär

Instructions

  • Mince the onion and the garlic.
  • Melt the vegan butter in a saucepan. Add the sage leave and stir for 2 minutes over medium heat until crispy. Remove them from the saucepan and set aside.
  • Add the onion and the garlic. Sauté until tender.
  • Add the tomato paste, nutmeg, cayenne pepper and paprika to the pan. Cook it down until it slightly sticks to the pan.
  • Add in the pumpkin puree, coconut milk (see notes) and plant-based milk. Simmer over low heat for 10 minutes.
  • In the meantime, cook the gnocchi according to the directions on the package. You know they are cooked when they float at the surface. Drain them.
  • Add the gnocchi to the saucepan with the sauce and give it a good mix. Serve with the crispy sage leaves.

Notes

  1. You can use canned or homemade pumpkin puree. Here's how to make your own in 3 different ways.
  2. If the coconut cream and coconut water form separate layers in the can use ¼ cup of coconut cream (60 g) and ¼ cup (60 g) of coconut water per 2 servings.
  3. You can use 3 to 5 ounces of gnocchi per serving.
  4. Storage tips: you can store leftover sauce in an air-tight container for up to 3 days. Gnocchi eftovers should be eaten within 2 days and stored in the fridge.
  5. Reheating tips: add a splash of dairy-free milk or water and reheat the gnocchi in a pan with a lid or in the microwave. If using the microwave, cover the bowl with the gnocchi with a plate that you turned upside down. 

Nutrition

Calories: 293kcal | Carbohydrates: 21g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Fiber: 5g | Sugar: 9g
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