Pumpkin Parsley Gnocchi


Pumpkins everywhere! We’re taking advantage of this wonderful season gourd while it’s still around.  Probably one of our closest contacts (OK-she’s from Australia so she’s not close in the geography sense) in our vegetarian Facebook world is our friend at VegieHead.  She’s constantly updating recipes and is always a part of the social media food world, so we were willing to take some ideas from her on this meal.  And we loved it!





1 package whole wheat gnocchi, cooked

2 cups pumpkin puree

1/2 cup chopped fresh parsley

1/2 cup Gruyere cheese

1/2 cup coconut

2 cloves garlic, minced

2 tbsp olive oil

1/4 tsp sea salt

1/4 tsp black pepper

  • Preheat oven to 350 degrees
  • In a food processor, pulse together pumpkin puree, parsley, coconut milk, garlic, olive oil, salt and pepper until creamy
  • Layer gnocchi into casserole dish and top with pumpkin mix
  • Evenly distribute cheese on top and bake at 350 degrees for 10 minutes (I also placed under broiler for a few minutes to make the top cheese layer a little crisper)

About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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