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Pumpkin Gnocchi with Coconut Milk and Kale Recipe

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3.9 from 4 reviews

  • Author: Eliza
  • Total Time: 20 minutes
  • Yield: 5 servings
  • Diet: Vegan

Description

This creamy and comforting Pumpkin Gnocchi recipe features pillowy gnocchi cooked in a rich coconut milk and pumpkin puree sauce, infused with savory herbs like sage and thyme. Enhanced with garlic and nutrient-rich kale or spinach, it’s a quick and satisfying dish perfect for cozy dinners. Ready in just about 20 minutes, it's a delicious way to enjoy seasonal flavors with a dairy-free twist.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 16 ounces gnocchi
  • 13.5 ounce can full fat coconut milk
  • 1/3 cup vegetable broth
  • 1 cup pumpkin puree
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt (more or less to taste)
  • few shakes ground black pepper
  • 2 cups loosely packed chopped kale or spinach

Instructions

  1. Heat the oil and garlic: Heat a tablespoon of olive oil over medium heat in a large pan. Add the minced garlic and cook for about 30 seconds until fragrant, ensuring not to burn the garlic.
  2. Add gnocchi and sauce ingredients: Add the gnocchi to the pan along with the coconut milk, vegetable broth, pumpkin puree, dried sage, dried thyme, salt, and ground black pepper. Stir everything together, breaking apart any gnocchi that are stuck together.
  3. Simmer the mixture: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 5 minutes. Stir occasionally to prevent sticking and allow the sauce to thicken slightly.
  4. Incorporate the greens: Stir in the chopped kale or spinach and cook until the greens are wilted and tender. The gnocchi should be cooked through but still hold their shape, and the sauce should have thickened nicely.
  5. Serve immediately: Serve the pumpkin gnocchi hot. Leftovers can be refrigerated for 3-4 days or frozen, though freezing may cause the gnocchi to become mushy, so serving fresh is recommended.

Notes

  • Use full-fat coconut milk to achieve a rich and creamy sauce texture.
  • If you prefer a thicker sauce, simmer a little longer to reduce the liquid.
  • Kale adds a slightly bitter note, whereas spinach offers a milder flavor; choose according to preference.
  • Gnocchi can be fresh or store-bought; cooking times may vary slightly.
  • This dish is best enjoyed fresh as freezing can change the gnocchi texture.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired

Find it online: https://recipekind.com/pumpkin-gnocchi-with-coconut-milk-and-kale-recipe/