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Easy Pumpkin Gnocchi with Vegan Sage Butter Recipe

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4.2 from 78 reviews

  • Author: Patricia
  • Total Time: 45 minutes
  • Yield: 2 servings
  • Diet: Vegan

Description

These easy homemade pumpkin gnocchi are soft, pillowy, and perfect for a cozy fall dinner. Made with pumpkin and starchy potatoes, they are naturally delicious and topped with a flavorful vegan sage butter for a comforting Italian-inspired meal.

Ingredients

Gnocchi

  • 2 ⅔ cups (300 g / 11 oz) pumpkin, peeled and cubed
  • ⅔ cups (100 g / 4 oz) starchy potato, peeled and cubed
  • ½ tsp salt
  • ¾ cup (95 g) all-purpose flour

Sage Butter

  • 2 tbsp (25 g) vegan butter
  • 2 tsp fresh sage, densely packed

Instructions

  1. Prepare the dough: Dice the peeled pumpkin and potato into cubes. Boil them in a saucepan with water for 10-15 minutes until fork tender. Drain well and mash thoroughly until completely smooth and lump-free.
  2. Mix the ingredients: Gently mix the mashed pumpkin and potatoes with the salt. Gradually add the flour, just enough to form a soft dough ball. Handle the dough gently and avoid adding too much flour. Test cook a small piece in boiling water to check the consistency and adjust flour if necessary.
  3. Shape the gnocchi: Flour your work surface well. Divide the dough into four portions. Roll each portion into logs about 2 cm (¾ inch) thick. Cut the logs into small pillow-shaped pieces. If desired, roll each piece over the back of a fork or a gnocchi board to create characteristic ridges.
  4. Cook the gnocchi: Bring a large pan of salted water to a boil. Add some of the gnocchi pieces to the boiling water. Cook until they float to the surface, then remove them with a slotted spoon and set aside. Repeat with the remaining gnocchi.
  5. Make the sage butter: In a small saucepan, melt the vegan butter over medium heat. Add the fresh sage leaves and cook for 3-5 minutes until the sage is crisp and the butter is infused with flavor.
  6. Serve: Divide the cooked gnocchi into portions and drizzle liberally with the warm sage butter along with the crispy sage leaves. Serve immediately for a delicious fall meal.

Notes

  • Use starchy potatoes like Russet or Yukon Gold for best texture in gnocchi.
  • Adjust flour quantities based on the moisture content of pumpkin and potatoes to avoid dense gnocchi.
  • Test cooking a few gnocchi pieces before shaping all to ensure the right dough consistency.
  • For a traditional look, roll gnocchi over a fork or gnocchi board to create ridges that help hold the sauce.
  • This recipe uses vegan butter making it suitable for vegans.
  • Serve gnocchi immediately after cooking as they are best enjoyed fresh.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://patriciarecipes.com/easy-pumpkin-gnocchi-with-vegan-sage-butter-recipe/