Protein Tomato Pumpkin Gnocchi

Preparation Time: 30 minutes

Cooking Time: 25 minutes

Servings: 2

Category: Main Course



1 cup pumpkin puree

1 cup flour

½ cup vegan cheddar cheese, grated

Salt and pepper

2 tbsp tomato sauce

½ cup cherry tomatoes

1 tsp dried thyme

1 tsp dried rosemary

2 tbsp basil leaves

1 tsp olive oil

2 tbsp BeVego Gingerbread Protein Powder




  1. In a bowl, combine the pumpkin puree with the flour.
  2. Add salt, pepper, and mix until it is soft.
  3. Add half of the cheese and mix well. knead well for 10 minutes.
  4. Let it rest for 10 minutes. Divide them into 20 little balls.
  5. Use a fork and give the gnocchi a shape.
  6. Boil them in salted water for 10 minutes.
  7. Drain them and keep aside.
  8. In a pan, add the olive oil and toss the tomatoes for 2 minutes.
  9. Add the tomato sauce, protein powder, thyme, rosemary, salt and pepper.
  10. Add the gnocchi and stir for 5 minutes.
  11. Add the cheese and cook for 2 minutes. Serve hot with basil on top.


Nutritional info


4.2g fat

73.7g Carb

7g fiber

6.6g sugar

15.6g protein

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