Description
A cozy and comforting fall-inspired dish, this 4-ingredient pumpkin gnocchi pairs perfectly with a rich garlic sage butter sauce — simple, elegant, and delicious.
Ingredients
Scale
- 1 1/2 cups all-purpose flour * (see notes)
- 1 large russet potato, peeled and cut into large chunks
- 1 cup pumpkin puree
- 1 teaspoon salt
- Optional: 1/8 teaspoon ground nutmeg
- 4 tablespoons vegan butter
- 20 fresh sage leaves, finely chopped
- 4 cloves garlic, finely minced
- Black pepper
- Vegan Parmesan
Instructions
- Boil the potato chunks in salted water until fork-tender, then drain and mash until smooth. Let cool.
- In a large bowl, mix mashed potato, pumpkin puree, salt, nutmeg (if using), and flour. Combine into a soft dough.
- Transfer dough to a floured surface, divide into four portions, and roll each into long ropes. Cut into 1-inch pieces to form gnocchi.
- Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float (about 2–3 minutes). Remove with a slotted spoon.
- In a large skillet, melt vegan butter over medium heat. Add chopped sage and garlic. Sauté until fragrant and lightly browned.
- Add cooked gnocchi to the skillet and toss to coat in the sauce. Cook until lightly golden.
- Serve warm, topped with black pepper and vegan Parmesan.
Notes
Flour amount may vary depending on moisture content of potato and pumpkin. Add more as needed until dough is soft but not sticky.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pumpkin gnocchi, sage butter, vegan gnocchi, fall recipe