Easy Pumpkin Gnocchi with Sage Butter Recipe
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.
- 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
- 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.
- Mash the Mixture: Drain the cooked pumpkin and potato thoroughly, then mash them until completely smooth and free of lumps.
- 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.
- 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.
- 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.
- 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.
- 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.
