Kabocha Pumpkin Gnocchi with Chantelle (Vegan Gluten Free)


Seattle is feeling the chill of its coldest weather today. A light dusting of snow arrived last night, and the anticipation for a morning adorned in a snow-covered white wonderland had us buzzing with excitement. My daughter's enthusiasm was dampened when she realized she had to head to school instead of enjoying a cozy day at home with a comforting cup of hot chocolate and movie.

Also I have been away from this blog for a loooooong time. As I mentioned in my older posts, I faced some health issues that began during the pandemic. I dealt with pretty scary health issues, but I'm happy to say that I am making significant progress in regaining my health. How am I getting better? You guessed it—lifestyle and self-care. Essentially, I'm changing the way I live through food and exercise(mental and physical). It's a lot of work, every day, all day. Everything I do is a reminder that I am taking good care of myself both mentally and physically. Otherwise, I risk losing my health and "normal" life. I definitely don't want that!

I've learned that no medicine or doctor can heal my body other than myself, especially when dealing with a so-called mystery disease that no one knows what's wrong. It is also very common for women, but some men suffer from it too. I did go through a major surgery that required a doctor, but in the end, I'll have to do the rest of the work to regain my health for good.

Anyway, I can go on and on about this; perhaps I'll make a post dedicated to it some other time. I've learned and am still learning so much about diet and lifestyle that may help someone else going through a rough medical situation. My point today is that this is why I have been away. I had no energy, strength, or inspiration to work. My diet has changed drastically. I thought I was a healthy eater, but no—not enough to prevent me from having such a digestive nightmare. I see food and cooking differently now because I have to. I didn't know how to reflect that here on my food blog, but I am finding a way slowly. My recipes and food that I want to share here will be slightly different, even though my recipes have been always on the healthy side. I will post recipes that are catered to any kind of diet, but I will probably share more vegetables, less sugar, gluten-free, and dairy-free recipes here.

Thank you for reading this far. Back to the recipe, after sending everyone to school and work, I decided to make this dish I made last year. There's something magical about turning a cold day into a cozy one with the aroma of comfort food. This is a great one. I embarked on a culinary adventure that combined the warmth of fresh pumpkin gnocchi with the earthy richness of chanterelle mushrooms harvested right from the forest. The result? A dish that quickly became a family favorite, earning praises as one of my best creations.

There's something truly magical about foraging for your own ingredients and we love going to the woods for mushroom hunting. I unfortunately didn't make it last fall but I live right around the corner from the local coop and they sell fresh locally foraged mushrooms every day during the season.

This gnocchi recipe is super easy and super quick to make. While it involves a few steps, they are all straightforward. Bake the kabocha, mash it, combine with egg, flour, and cheese. Transfer the mixture into a ziplock bag, snip off a small corner (about 1 cm or half an inch), and shape the dumplings as shown in the photos. Boil these little delights in hot water until they float up—a process detailed below. I made mine gluten and dairy free but you can switch that based on your preference easily.

I trust you'll find this recipe easy to follow and worth trying! Wishing you all a fantastic weekend, and I genuinely hope you give this delicious gnocchi a place in your culinary adventures!


Recipe: 4 servings


  • 2 cups mashed Kabocha pumpkin (about 1 small pumpkin)
  • 1/2 cup potato starch
  • 1 cup oat flour or gluten-free all-purpose flour
  • 1 tablespoon Himalayan pink salt
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon black pepper
  • a bowl of water, room temperature
  • 1/2 pound of chanterelle
  • 1 cup of white wine
  • 1 tablespoon of extra virgin olive oil
  • 2 cloves of garlic
  • one large shallot
  • pinch of salt and pepper
  • 1cup of vegan parmesan


  1. Prepare Kabocha Pumpkin:

    • Preheat the oven to 400°F (200°C).
    • Cut the Kabocha pumpkin in half, remove seeds, and place it on a baking sheet.
    • Roast in the oven until the flesh is soft (about 40-45 minutes).
    • Scoop out the pumpkin flesh and mash it thoroughly.
  2. Make the Gnocchi Dough:

    • In a large mixing bowl, combine the mashed Kabocha pumpkin, potato starch, oat or gluten-free all-purpose flour, salt, garlic powder, and black pepper.
    • Mix until a dough mixture forms.
  3. Cook the Gnocchi:

    Bring a large pot of salted water to a boil.

    • Put dough mixture in a zip lock bag. But the tip about 1.5 cm or 1/2 inch. Squeeze about a teaspoon size and cut it into hot water by using a knife. Drop the gnocchi into the boiling water and cook until they float to the surface (usually about 2-3 minutes). Scoop and place gnocchi in a bowl of water. 

    • Shred chanterelle in 2-3 bite size pieces by hand and set them aside in a bowl. Heat the pan with a table spoon of extra virgin olive oil. Add chopped garlic and shallot. Sauté for a minute.  Add shredded chanterelles and sautéed.  Add 1 cup of white wine and cook for 2 minutes.  Add salt and pepper.  Grate pecorino cheese over if you like.  
  1. Garnish (Optional):

    • Garnish with chopped fresh herbs like butter sautéed sage, a sprinkle of parmesan or vegan Parmesan cheese. Drizzle extra virgin olive oil.

  2. Serve Immediately:

    • Serve the Kabocha Pumpkin Vegan Gluten-Free Gnocchi immediately for the best texture.

Enjoy your delightful and flavorful gnocchi!


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