Description
This Easy Pumpkin Gnocchi recipe combines the comforting flavors of sweet pumpkin and starchy potato into soft, pillow-like Italian dumplings. Served with a fragrant vegan sage butter sauce, it’s a delicious seasonal twist perfect for a cozy meal. The dough is simple to make with minimal ingredients, and the gnocchi can be cooked fresh or from frozen for convenience.
Ingredients
Scale
Gnocchi
- 2 ⅔ cups (300 g / 11 oz) pumpkin, peeled and cubed
- ⅔ cup (100 g / 4 oz) starchy potato, peeled and cubed
- ½ tsp salt
- ¾ cup (95 g) flour, plus extra for dusting
Sage Butter
- 2 tbsp (25 g) vegan butter
- 2 tsp fresh sage, densely packed
Instructions
- Make the dough: Dice peeled pumpkin and potato into cubes. Boil them in a saucepan of water for 10-15 minutes until fork tender. Drain thoroughly, then mash together until completely smooth and lump-free.
- Mix dough: Gently mix the salt into the mashed mixture. Add flour gradually, just enough to form a soft dough ball. Be cautious not to add too much flour to keep gnocchi tender. Test cook a few pieces to check the texture; adjust flour if necessary.
- Shape gnocchi: Flour a work surface well. Divide dough into quarters and roll each into 2 cm (¾ inch) thick logs. Cut into pillow-shaped pieces. Optionally, roll pieces over the back of a fork or gnocchi board to create ridges that help sauce adhere.
- Cook gnocchi: Bring a large pan of salted water to a boil. Add gnocchi in batches, avoiding overcrowding. Cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
- Prepare sage butter: In a small saucepan, melt vegan butter on medium heat. Add sage leaves and cook for 3-5 minutes until the sage is crisp and fragrant.
- Serve: Divide gnocchi into portions and drizzle with the warm sage butter along with the crispy sage leaves for garnish. Enjoy immediately for best texture.
Notes
- Gnocchi are best served fresh but can be frozen before cooking and cooked directly from frozen.
- Add only enough flour to keep the gnocchi tender—too much flour makes them rubbery and dense.
- Keep surfaces and dough dusted lightly with flour to prevent sticking during shaping.
- Handle dough gently and avoid overworking to prevent tough gnocchi texture.
- Test cooking a few gnocchi before shaping all of them helps adjust flour amount for perfect consistency.
- Don’t skip salt in cooking water; it helps gnocchi hold together and improves flavor.
- Remove gnocchi from water as soon as they float; overcooking causes mushiness.
- Cook gnocchi in small batches to avoid overcrowding, which can cause sticking and uneven cooking.
Nutrition
- Serving Size: 1 serving (approximately half the recipe)
- Calories: 320
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
