Gluten Free Gnocchi with Roasted Pumpkin, Shallots, Kale & Pine Nuts
Looking for a meal that combines comfort, nutrition, and vibrant flavours? Our Gluten-Free Gnocchi with Roasted Pumpkin, Kale and Pine Nuts is the perfect dish to fuel your body while keeping you satisfied. With roast pumpkin gnocchi and a balance of healthy fats, fibre, and plant-based protein, this recipe is ideal for those seeking a wholesome meal. Whether you’re a busy professional, athlete, or someone simply looking for a nutritious dinner option, this dish will quickly become a go-to for anyone looking to nourish both body and mind.
Gnocchi with roasted pumpkin is the perfect blend of comfort and nutrition. This vibrant dish, with its hearty roast pumpkin gnocchi, kale, and pine nuts, provides a wealth of antioxidants, fibre, and healthy fats, making it an ideal choice for anyone seeking a balanced, plant-based meal. Whether you’re fueling a busy day or unwinding after work, this recipe is sure to become a go-to for both its flavour and its nutritional benefits. Enjoy a nourishing meal that satisfies both your body and mind!
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prep time10minuti
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cook time30minuti
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serves4people
Ingredients
Method
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Pre-heat oven to 190°C and line a baking tray with baking paper.
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Place pumpkin, shallots and oregano in a medium bowl. Add 1 tbsp olive oil and season with salt and pepper.
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Transfer to lined baking tray and roast for 20 minutes or until vegetables are browned and cooked through.
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Meanwhile, place kale on a separate tray (no oil) and roast for 10 minutes, or until crisp.
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In a pot of boiling salted water, cook gnocchi as per packet instructions.
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Heat 1 tbsp olive oil in a large frypan over med/ high heat. Add gnocchi and sauté until golden and crisp.
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Add pumpkin, shallots and pine nuts and toss to combine.
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Serve with a sprinkle of the crisp kale and dukkah.
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Serve and enjoy with family and friends!
Tips & Tricks
- Cooking Tips for Beginners: Prep Ahead: Begin by chopping the pumpkin and shallots into uniform pieces. Measure out your kale and pine nuts, and make sure your gluten-free gnocchi is ready to go. Having everything prepped will make the cooking process smoother and more enjoyable. Roast Pumpkin Properly: Roasting the pumpkin until it’s golden and tender is key to achieving the perfect texture. Toss the pumpkin in a little olive oil, salt, and pepper, then roast at 200°C (392°F) for 20–25 minutes, or until soft and caramelised. Sauté Kale and Shallots: While the pumpkin roasts, sauté the shallots until soft and golden, then add the kale to the pan. The kale should cook down but still retain its vibrant colour and slightly crunchy texture.
- Achieving the Perfect Gnocchi Dish: Cook Gnocchi Al Dente: Bring a large pot of salted water to a boil. Gently drop the San Remo gluten-free gnocchi into the water and cook until they float to the top (usually around 2-3 minutes). Be sure not to overcrowd the pot, as this can cause the gnocchi to stick together. Combine the Ingredients Gently: Once the gnocchi is cooked, combine it with the roasted pumpkin, sautéed kale, shallots, and toasted pine nuts in a large bowl. Be gentle when tossing to avoid breaking the gnocchi. Drizzle with Olive Oil: Once everything is combined, drizzle with olive oil or melted vegan butter for added richness. A squeeze of fresh lemon juice also brings a touch of tang to balance the roasted flavours.
- Common Mistakes to Avoid: Overcrowding the Roasting Pan: When roasting the pumpkin, make sure it's in a single layer on the pan. Overcrowding will cause the pumpkin to steam instead of roast, preventing it from developing that beautiful caramelisation. Not Fluffing the Gnocchi: When cooking the gnocchi, don’t leave them in the water for too long. As soon as they float, they’re done! Waiting too long can cause them to become mushy or lose their shape. Overcooking the Kale: Kale should be sautéed just until it wilts and softens slightly, but still retains some of its structure. Overcooking it will make it soggy and dull in colour.
- Bonus Tips: Add Extra Protein: To boost the protein content of the dish, consider adding roasted chickpeas, tempeh, or even grilled tofu on top of the gnocchi. This will make the meal heartier while maintaining its plant-based goodness. Finish with Vegan Parmesan: For an extra touch of flavour, sprinkle some vegan parmesan on top. It adds a savoury, cheesy flavour that complements the sweetness of the roasted pumpkin beautifully.
Frequently Asked Questions
Can I use regular gnocchi instead of gluten-free gnocchi?
Yes, if you’re not gluten-sensitive, you can easily substitute regular gnocchi for the gluten-free variety. However, the gluten-free option provides a lighter, more inclusive option for people with dietary restrictions.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a bit of olive oil or in the microwave for a quick meal.
Can I make this recipe ahead of time?
Yes! You can roast the pumpkin and sauté the kale and shallots in advance. Store these components separately in the fridge and assemble them when you're ready to serve.
Is this recipe suitable for vegans?
Absolutely! This dish is naturally vegan, but just be sure to use vegan-friendly gnocchi (some varieties contain egg). For added richness, sprinkle with nutritional yeast or your favourite vegan cheese.
