Easy Pumpkin Gnocchi with Sage Butter Recipe

If you’ve been searching for a cozy, comforting dish that’s both impressive and simple to whip up, this Easy Pumpkin Gnocchi with Sage Butter Recipe is an absolute game changer. Imagine pillowy-soft gnocchi with a subtle sweetness from the pumpkin, perfectly complemented by the rich, nutty flavor of sage-infused butter. It’s a fall-inspired delight that feels special enough for guests but is wonderfully straightforward, perfect for dinner any night of the week. Trust me, once you try this recipe, your kitchen will smell divine, and you’ll want to make it again and again.

Ingredients You’ll Need

Getting this recipe just right comes down to a handful of uncomplicated ingredients that each play their own delicious role. From the velvety pumpkin that gives the gnocchi its lovely orange hue and tender texture to the fragrant sage that elevates every bite, these essentials blend beautifully without fuss.

• Pumpkin (2 ⅔ cups, cubed): The star of the dish, providing moisture, sweetness, and that unmistakable autumn color.
• Starchy potato (⅔ cups, cubed): Adds the perfect amount of starch to help create tender, fluffy gnocchi.
• Salt (½ tsp): Enhances all the flavors, balancing the sweetness and richness in the dish.
• Flour (¾ cup): The binding agent that brings the dough together without weighing it down.
• Vegan butter (2 tbsp): Creates a luscious, dairy-free sage butter sauce that coats each gnocchi perfectly.
• Sage (2 tsp, densely packed): Infuses a warm, earthy herbal note to the butter, making every mouthful irresistible.

How to Make Easy Pumpkin Gnocchi with Sage Butter Recipe

Step 1: Prepare and Boil Your Veggies

Start by peeling and dicing your pumpkin and starchy potato into uniform cubes. Boil them together in salted water until they are fork-tender, which usually takes about 10 to 15 minutes. This combination gives you a dough that has just the right balance of moisture and fluffiness—essential for light gnocchi that won’t turn gummy.

Step 2: Mash Until Silky Smooth

Drain the cooked pumpkin and potato carefully, then mash them thoroughly. Getting a completely smooth, lump-free mash is crucial here—it’s what makes those gnocchi tender and beautifully consistent. Take your time with this step, it really pays off.

Step 3: Mix the Dough

Gently fold in the salt and gradually add the flour until the mixture comes together as a soft, pliable dough. The amount of flour needed may vary slightly depending on how wet your veggies are, so be gentle and add just enough to hold the dough without making it tough. A little test-cook of a gnocchi piece is a handy trick to check your dough’s texture.

Step 4: Shape Your Gnocchi

Flour your working surface well and divide the dough into quarters. Roll each quarter into a log about 2 centimeters thick. Slice the logs into bite-sized pillows. For that classic gnocchi look, roll each piece lightly over the back of a fork or a gnocchi board to create charming ridges that will hold onto the sage butter beautifully.

Step 5: Cook Until They Float

Boil a large pot of salted water and add your gnocchi a handful at a time. They cook quickly—once they float to the top, give them a minute more to ensure they’re cooked through, then scoop them out with a slotted spoon. This quick cooking method keeps them delightfully light.

Step 6: Prepare the Sage Butter Sauce

While your gnocchi cooks, melt the vegan butter gently in a small saucepan. Add the densely packed sage leaves and let them crisp up over medium heat for 3 to 5 minutes. The butter will turn golden and fragrant, soaking up all that earthy sage goodness to create a sauce that’s both simple and sensational.

Step 7: Serve It Up

Divide the gnocchi onto plates and drizzle generously with the warm sage butter. Scatter any crispy sage leaves over the top for added texture and aroma. You can’t go wrong—the flavors meld into something utterly comforting and scrumptious.

How to Serve Easy Pumpkin Gnocchi with Sage Butter Recipe

Garnishes

A sprinkle of toasted pumpkin seeds adds a delightful crunch alongside shaved vegan Parmesan or nutritional yeast for an umami boost. Freshly cracked black pepper also complements the buttery sage beautifully, making each bite more complex and delicious.

Side Dishes

This dish pairs wonderfully with light, fresh sides to balance its richness. A simple green salad with lemon vinaigrette, roasted Brussels sprouts, or sautéed greens like spinach or kale are fantastic options that keep the meal bright and satisfying.

Creative Ways to Present

For an elegant twist, serve your Easy Pumpkin Gnocchi with Sage Butter Recipe in rustic wooden bowls or on warm stoneware plates to enhance that cozy, homemade vibe. You could even drizzle a little browned vegan butter infused with crushed garlic for a flavor variation that surprises and delights.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover gnocchi, store them in an airtight container in the refrigerator for up to two days. Gently toss them with a bit of olive oil to prevent sticking before refrigeration.

Freezing

To freeze, place uncooked gnocchi in a single layer on a baking sheet, freeze until firm, and then transfer to a freezer-safe container. They keep well for up to two months and can be cooked directly from frozen, just add a minute or two to the cooking time.

Reheating

Reheat leftovers by sautéing gently in a non-stick pan with a bit of vegan butter or olive oil until warmed through. This method helps them stay firm and revives that crispiness from the sage butter sauce.

FAQs

Can I use canned pumpkin instead of fresh?

You can, but make sure to use pure pumpkin puree without added spices or sugar. Also, you might need to slightly adjust the flour since canned pumpkin tends to be wetter than fresh.

What type of potato is best for this gnocchi?

Starchy potatoes like Russets or Yukon Gold work best because they help create a light, fluffy texture that’s key to perfect gnocchi.

Can I make this recipe vegan?

Absolutely! The recipe already uses vegan butter, making it fully vegan-friendly and delicious for everyone to enjoy.

How do I know when the gnocchi are cooked?

When gnocchi float to the surface of boiling water, they’re cooked. Let them float for about 1 more minute to ensure they’re tender inside.

Can I add other herbs or spices?

Definitely! While sage is classic here, feel free to experiment with thyme, rosemary, or even a pinch of nutmeg in the dough for a unique twist.

Final Thoughts

This Easy Pumpkin Gnocchi with Sage Butter Recipe is one of those rare dishes that feels both indulgent and approachable. It’s a warm hug in food form, perfect for sharing on cool evenings or whenever you crave something special yet simple. I encourage you to dive in and give it a try—you might just discover a new favorite that brightens your seasonal cooking all year long.

Easy Pumpkin Gnocchi with Sage Butter Recipe

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This Easy Pumpkin Gnocchi recipe offers a delightful twist on traditional gnocchi by incorporating pumpkin and starchy potato for a soft, flavorful dough. Cooked until tender and served with a fragrant sage-infused vegan butter sauce, this dish is perfect for a comforting, plant-based meal ready in just 45 minutes.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 2 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Gnocchi Dough

• 2 ⅔ cups pumpkin, peeled and cubed
• ⅔ cups starchy potato, peeled and cubed
• ½ tsp salt
• ¾ cup flour (adjust as needed)

Sage Butter Sauce

• 2 tbsp vegan butter
• 2 tsp fresh sage leaves, densely packed

Instructions

1. Prepare Vegetables and Boil: Dice the peeled pumpkin and starchy potato into cubes and boil them in a saucepan of water for 10-15 minutes until they are fork tender.
2. Mash the Mixture: Drain the cooked pumpkin and potato thoroughly, then mash them until completely smooth and free of lumps.
3. Form the Dough: Gently mix in salt and gradually add flour until a soft dough forms. The amount of flour may vary based on moisture, so handle gently and add only as much as necessary to create a soft ball. Test cook a few pieces if needed to check consistency.
4. Shape the Gnocchi: Flour a work surface well. Divide the dough into quarters and roll each into logs about 2 cm (3/4 inch) thick. Cut the logs into pillow-shaped pieces. Optionally, create ridges by rolling each piece over the back of a fork or a gnocchi board for traditional texture.
5. Cook the Gnocchi: Bring a pan of salted water to a boil. Add portions of gnocchi and cook until they float to the surface, indicating they are done. Remove them with a slotted spoon and set aside. Repeat until all gnocchi are cooked.
6. Prepare Sage Butter Sauce: In a small saucepan, melt vegan butter over medium heat. Add the sage leaves and cook for 3-5 minutes until the sage turns crisp and the butter is infused.
7. Serve: Divide the cooked gnocchi into serving portions and drizzle generously with the warm sage butter and crispy sage leaves.

Notes

• Adjust flour quantity as needed based on the moisture content of pumpkin and potato to ensure the dough is soft but not sticky.
• Testing a few pieces by cooking before shaping all gnocchi helps refine dough texture.
• Using starchy potatoes like Russets is recommended for the best dough consistency.
• For extra flavor, garnish with additional crisped sage or vegan Parmesan cheese if desired.
• This recipe is completely vegan thanks to the use of vegan butter.