Description
This 4-Ingredient Pumpkin Gnocchi recipe combines soft, pillowy gnocchi made from pumpkin puree and potatoes with a savory garlic and sage vegan butter sauce. Perfect for a cozy fall meal, it’s simple to make with minimal ingredients and yields flavorful, comforting pasta that pairs beautifully with vegan parmesan and black pepper.
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
- 1/8 teaspoon ground nutmeg (optional)
Garlic Sage Butter Sauce
- 4 tablespoons vegan butter
- 20 fresh sage leaves, finely chopped
- 4 cloves garlic, finely minced
To Serve
- Black pepper, to taste
- Vegan Parmesan, to taste
Instructions
- Cook Potatoes: Place the peeled potato chunks into a medium pot and cover with 2 inches of water. Bring to a boil, then reduce to a simmer and cook until easily pierced with a fork, about 30 minutes. Drain, reserving 1/4 cup of the starchy water, and allow potatoes to cool to room temperature.
- Mash Potatoes: Using a potato ricer, grater, or masher, mash the potatoes until very smooth. Measure 3/4 cup packed mashed potatoes for the dough and save any leftover potatoes for another use.
- Make Dough: On a floured surface, combine mashed potatoes with the flour, pumpkin puree, salt, and optional nutmeg. Mix with floured hands until a soft, slightly sticky dough forms, adding extra flour or reserved starchy water 1 tablespoon at a time as needed.
- Knead Dough: Knead the dough gently for 30 seconds to 1 minute until soft and smooth, taking care not to overwork it.
- Shape Gnocchi: Form the dough into a 1/2 to 1-inch thick rectangle and cut into horizontal slices. Roll each slice into 1/2-inch diameter ropes, then cut into 1/2-inch long gnocchi pieces. Optionally, create ridges on gnocchi using a fork or gnocchi board. Dust with flour and set aside in a single layer.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and stir to prevent sticking. Boil until gnocchi float, then cook an additional 30 seconds. Use a slotted spoon to transfer cooked gnocchi to the sauce.
- Prepare Sauce: In a medium skillet over medium heat, melt vegan butter and cook for 3-4 minutes. Add chopped sage and minced garlic, cooking for 2-3 minutes until fragrant, then remove from heat.
- Crisp Gnocchi: Add cooked gnocchi to the skillet with the garlic sage butter and return to medium heat. Crisp gnocchi in the sauce for a few minutes, stirring gently to coat.
- Serve: Plate the gnocchi, sprinkle with vegan parmesan and fresh black pepper, and enjoy immediately.
Notes
- Bob’s Red Mill 1:1 gluten-free flour works well as a substitute for all-purpose flour, though regular flour yields fluffier gnocchi.
- Try serving gnocchi with marinara or vegan Alfredo sauce as an alternative to the garlic sage butter sauce.
- Use a potato ricer for the smoothest dough texture; if unavailable, a fine grater or masher is acceptable.
- Be careful not to overwork the dough to keep gnocchi light and tender.
- Reserve some of the potato cooking water to adjust dough consistency if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
