Description
Delicious and easy 4-Ingredient Pumpkin Gnocchi served with a fragrant garlic and sage vegan butter sauce. Perfectly soft gnocchi made from pumpkin puree, potatoes, and flour, tossed in a rich, aromatic sauce and topped with vegan Parmesan and black pepper for a comforting fall-inspired meal.
Ingredients
Scale
Pumpkin Gnocchi
- 1 1/2 cups all-purpose flour
- 1 large russet potato, peeled and cut into large chunks
- 1 cup pumpkin puree
- 1 teaspoon salt
- Optional: 1/8 teaspoon ground nutmeg
Garlic Sage Butter Sauce
- 4 tablespoons vegan butter
- 20 fresh sage leaves, finely chopped
- 4 cloves garlic, finely minced
To Serve
- Black pepper
- Vegan Parmesan
Instructions
- Cook Potatoes: Place the potatoes into a medium pot, cover with 2 inches of water, and bring to a boil. Lower heat to a simmer and cook until tender and easily pierced with a fork, about 30 minutes. Drain, reserving 1/4 cup of the starchy water, and allow to cool to room temperature.
- Mash Potatoes: Using a potato ricer on the finest setting, box grater, or potato masher, mash the potatoes until very smooth. Measure out 3/4 cup of mashed potatoes for the dough; save the rest for another use.
- Make Dough: On a floured work surface, sprinkle the mashed potatoes with all-purpose flour, then add pumpkin puree and salt (and nutmeg if using). Mix together with floured hands until a smooth, soft, and slightly sticky dough forms. Adjust by adding more flour 1 tablespoon at a time if too wet, or reserved starchy water 1 tablespoon at a time if too dry.
- Knead Dough: Knead the dough gently for 30 seconds to 1 minute until soft, taking care not to overwork it.
- Form Gnocchi: Shape dough into a rectangle about 1/2 to 1 inch tall. Cut into horizontal slices, then roll each slice into a rope about 1/2 inch diameter. Cut ropes into 1/2 inch long pieces. Optionally, shape gnocchi by pressing with a fork or gnocchi board to create ridges. Dust gnocchi with flour and set aside in a single layer.
- Prepare Sauce: Heat a medium skillet over medium heat and melt vegan butter. Cook butter for 3-4 minutes until slightly browned, then add chopped sage leaves and minced garlic. Cook for another 2-3 minutes until fragrant. Remove from heat.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and stir gently to prevent sticking. Boil until gnocchi float to the surface, then cook for an additional 30 seconds. Use a slotted spoon to remove gnocchi and transfer directly to the skillet with garlic sage butter.
- Crisp Gnocchi: Return skillet to medium heat and cook gnocchi in the butter sauce for a few minutes until edges are slightly crispy.
- Serve: Plate the gnocchi and finish with a sprinkle of vegan Parmesan and freshly cracked black pepper. Enjoy warm.
Notes
- Bob’s Red Mill 1:1 gluten-free all-purpose flour works well as a substitute, but regular all-purpose flour yields a fluffier gnocchi.
- This gnocchi pairs beautifully with marinara or vegan Alfredo sauce as an alternative to the garlic sage butter.
- Ensure the dough is soft and slightly sticky but manageable; too much flour can make gnocchi dense.
- Use a potato ricer for the smoothest texture; mashed potatoes or grated potatoes can be used but may affect texture.
- Make sure to cook potatoes fully as undercooked potatoes will produce a dense dough.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
