Crispy Seasoned Pumpkin Gnocchi with Thai Basil

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A few weeks ago I added a recipe for easy 3-Ingredient Pumpkin Gnocchi to the blog. I knew that I would eventually want to release another recipe using the pumpkin gnocchi so here it is. This recipe for Crispy Seasoned Pumpkin Gnocchi with Thai Basil is vegan, gluten-free, and made up of just 7 ingredients!

Crispy Seasoned Pumpkin Gnocchi with Thai Basil

Simple Step-By-Step for Making this Crispy Seasoned Pumpkin Gnocchi with Thai Basil

For this recipe, start by making and boiling the pumpkin gnocchi. When the gnocchi is done, set it aside. Place a skillet or frying pan over medium heat and add the oil. Add the gnocchi in two batches, starting with the first half. Cook until the gnocchi is crispy, flipping and stirring often. Add half of the garlic and cook for 1 – 2 minutes. Turn off the heat and add half of the spices and stir. Remove the gnocchi from the pan and repeat the previous steps with the remaining ingredients for the second batch. When all of the gnocchi is done, add it all back to the pan, top with sliced basil, and serve.

Crispy Seasoned Pumpkin Gnocchi with Thai Basil

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Crispy Seasoned Pumpkin Gnocchi with Thai Basil

Crispy Seasoned Pumpkin Gnocchi with Thai Basil

  • Yield: 45 servings 1x
  • Diet: Vegan

Description

This Crispy Seasoned Pumpkin Gnocchi with Thai Basil is vegan, gluten-free, and contains just 7 ingredients!


Scale

Ingredients

  • Pumpkin Gnocchi*
  • 24 Tbsp. Olive OilAvocado Oil, or Vegan Butter***
  • 2 Tbsp. Minced Garlic*
  • 1 Tsp. Salt*
  • 1/21 Tsp. Crushed Red Pepper Flakes****
  • Handful of Fresh Thai Basil, Sliced

Instructions

Make and boil the gnocchi:

  1. For this recipe, you’ll want to start with the gnocchi. If you haven’t already, head over to my simple 3-Ingredient Pumpkin Gnocchi recipe and make that first. After the gnocchi is made and has been boiled, set it aside.

Fry the gnocchi:

  1. Place a large skillet or frying pan over medium heat. For the first batch of fried gnocchi, add half of the oil or vegan butter. Once the oil/vegan butter has heated, add half of the gnocchi.
  2. Let the gnocchi sit and become crispy for about 1 – 2 minutes on each side before flipping them. If the gnocchi is sticking to the pan when you are trying to flip them, then they may need a little more time.
  3. After the gnocchi has become crispy on most or all sides, add half of the minced garlic and cook while moving the gnocchi around for 1 to 2 minutes. It’s important that you continue to flip and move the gnocchi around because you don’t want the minced garlic to burn.
  4. Turn off the heat and add half of the salt and half of the crushed red pepper flakes to the gnocchi and flip/stir to evenly coat.
  5. Remove the gnocchi from the pan and repeat the previous steps with the second batch of gnocchi until all are cooked.
  6. When all of the gnocchi has been cooked, add the first batch back to the pan along with the second batch and stir to combine.
  7. Sprinkle with fresh sliced thai basil and serve.

Notes

*Pre-cooking note: While making this recipe, I had to fry the gnocchi in two batches because all of it did not fit in the pan. I recommend that you separate the gnocchi, oil/vegan butter, garlic, salt, and red pepper flakes into 

3-Ingredient Vegan and Gluten-Free Gnocchi

Want more pasta recipes? Check out my recipe for Lemon Pasta with Asparagus and Mushrooms!

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