I love taking this dish to potlucks. At first, it may seem challenging to make, but it’s really easy. And once you make it, it becomes easier each time. In fact, you can make almost any type of vegetable gnocchi: potato, sweet potato, beets, etc. I have found that a combination of tomatoes with jalapeños, zucchini, and corn makes the perfect topping for pumpkin gnocchi.

Makes 6 servings

1 (15-ounce) can pumpkin purée

2¾ cups whole-wheat pastry flour

1 cup sliced onions

5–7 garlic cloves

2–4 tablespoons no-salt-added vegetable broth

1 (28-ounce) can no-salt-added diced tomatoes with green chilis

2 medium zucchinis, sliced

1 cup corn

1 teaspoon dried basil

1 tablespoon dried oregano

1.    To make gnocchi, mix pumpkin and flour to make a soft dough. If necessary, add more flour so the dough holds together and is not sticky.

2.    Divide the dough into 4 sections and place on a floured surface. Roll each piece into a rope about 1 inch in diameter. Cut each rope into 1-inch pieces.

3.    Fill a large pot with 6–7 cups of water and bring to a boil over medium-high heat. Add one-quarter of the gnocchi to the boiling water and cook until the gnocchi rise to the surface and float, about 5 minutes. With a slotted spoon, remove the gnocchi from the water and transfer to a serving dish. Continue cooking until all the gnocchi are cooked.

4.    In a large saucepan, sauté the onions and garlic in vegetable broth over medium-high heat until the onions start to brown. Add tomatoes, zucchini, corn, basil, and oregano. Cover and cook for 5–7 minutes, until zucchini is tender.

5.    Place vegetable sauce on top of gnocchi and season with black pepper. Serve immediately.