Description
Pumpkin gnocchi is a soft, flavorful, and comforting vegan pasta dish made with just six ingredients. Infused with the sweet earthiness of pumpkin and coated in sage-infused vegan butter, it’s a perfect cozy meal for autumn and surprisingly easy to prepare at home.
Ingredients
Scale
- 2 ⅔ cups (300 g) pumpkin, cubed: provides flavor, color, and moisture
- ⅔ cup (100 g) starchy potato, cubed: adds binding and soft texture
- ½ tsp salt: enhances flavor in the dough
- ¾ cup (95 g) plain flour: forms the structure of the gnocchi
- 2 tbsp (25 g) vegan butter: base for the sage butter sauce
- 2 tsp fresh or dried sage: adds warm, earthy aroma
Instructions
- Peel and dice pumpkin and potato into small cubes.
- Boil them in salted water until fork-tender (10–15 minutes).
- Drain and mash until completely smooth and lump-free.
- Add salt and mix in just enough flour to form a soft, non-sticky dough.
- Divide dough into quarters, roll each into a log about ¾-inch thick.
- Cut into small pillow shapes and optionally roll over fork for ridges.
- Bring a pot of salted water to a boil, cook gnocchi in batches until they float, then remove with a slotted spoon.
- In a small pan, melt vegan butter with sage and cook until sage is crisp and butter slightly browned (3–5 minutes).
- Toss cooked gnocchi in the sage butter and serve warm.
Notes
- Use just enough flour to avoid dense gnocchi—moisture content varies.
- Test one gnocchi before shaping the full batch to check texture.
- Don’t overcook; remove gnocchi as soon as they float to avoid mushiness.
- Freeze shaped gnocchi before boiling for longer storage.
- Try pan-frying for a crispy finish after boiling.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 351 kcal
- Sugar: 5 g
- Sodium: 678 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg