Easy Pumpkin Gnocchi

These homemade pumpkin gnocchi offer a soft and comforting dish that brings the flavors of fall into your kitchen. They are simple to make, relying on just a few ingredients that come together to create a tender, flavorful bite. When tossed in vegan sage butter, this recipe turns into a cozy meal perfect for cooler evenings.

I first made this recipe when pumpkin was in abundance last autumn, and now it has become a favorite in our house. My partner even asks for this over traditional pasta dishes because of the delightful texture.

Ingredients

• Pumpkin: cubed – provides moisture and subtle sweetness choose fresh and firm pumpkins for best results
• Starchy potato: cubed – crucial for the dough’s texture opt for russet or similar varieties that are dry and fluffy when cooked
• Salt: enhances the flavor of the pumpkin and potato while seasoning the dough
• Flour: binds everything together use all-purpose flour and adjust quantity as needed depending on the moisture of your vegetables
• Vegan butter: creates a rich sauce look for quality vegan butters that melt smoothly
• Sage leaves: add an aromatic, earthy note fresh sage is preferred for optimal flavor

Instructions

Make the Dough:

Dice your peeled pumpkin and potato into cubes and boil them in a saucepan for 10 to 15 minutes until a fork pierces them easily. Drain thoroughly to remove excess water, then mash them until completely smooth with no lumps. This smooth texture is key for tender gnocchi. Gently incorporate the salt and enough flour to bring the mixture into a cohesive dough. Depending on moisture, you may need to add a bit more or less flour. Handle the dough gently to avoid tough gnocchi. You can test cook a few pieces before moving on to the shaping.

Shape and Cook the Gnocchi:

Prepare a work surface well dusted with flour to prevent sticking. Divide the dough into four parts and roll each into logs roughly 2 centimeters thick. Cut the logs into small pillowed pieces about the size of a large marble. If you wish, create ridges on each piece by rolling them lightly over the back of a fork or a gnocchi board; the ridges help sauce cling better. Bring a large pot of salted water to a boil. Drop the gnocchi in batches to avoid crowding. They will be ready when they float to the surface, usually just a few minutes. Remove with a slotted spoon and set aside while you cook the remaining gnocchi.

Prepare the Sage Butter:

In a small saucepan, melt the vegan butter over medium heat. Add the fresh sage leaves and cook for three to five minutes until the sage becomes crispy and fragrant. This butter will lightly coat the gnocchi and add a wonderful savory finish.

Serve:

Divide gnocchi into serving bowls and drizzle generously with the sage butter and crispy sage leaves. The contrast between the soft gnocchi and crisp sage leaves makes this dish a delight to eat.

I love how the pumpkin lends a gentle sweetness that balances beautifully with the savory butter and the herbal crispness of sage. Making gnocchi with family has become a ritual for us during the fall, often sparking stories and laughter while shaping each piece together.

Storage Tips

Gnocchi freeze well before cooking. Arrange the shaped pieces on a baking tray lined with parchment and freeze until solid, then transfer to a zip-top bag. When ready to eat, cook them directly from frozen, adding a minute or two to the cooking time. Cooked gnocchi are best eaten fresh but can be refrigerated for a day in an airtight container and reheated gently in a pan with butter or sauce.

Ingredient Substitutions

If pumpkin is unavailable, you can substitute with butternut squash or sweet potatoes for a similar texture and flavor. Potato can be replaced with cooked and mashed cauliflower for a lower-carb version, but expect a softer dough that may need more flour. If vegan butter is not at hand, use olive oil for a different but still delicious flavor profile.

Serving Suggestions

This gnocchi pairs wonderfully with sautéed mushrooms, a simple arugula salad, or steamed green beans. Top with toasted walnuts or pecans for added crunch and a nutty contrast. For a heartier meal, serve alongside roasted root vegetables or a bowl of warm soup.

Serve warm with crispy sage butter and enjoy the comforting fall flavors. This simple recipe celebrates seasonal produce and makes a cozy weeknight meal.

Your Recipe Questions Answered

→ What type of potato is best for gnocchi?

Starchy potatoes like russets or Yukon Golds provide the right texture to achieve light and fluffy gnocchi.

→ How do you know when gnocchi are cooked?

Gnocchi are done when they float to the surface of boiling water, signaling they’re tender and cooked through.

→ Can I freeze the gnocchi before cooking?

Yes, gnocchi can be frozen raw and cooked directly from frozen without losing their texture.

→ How do you prevent gnocchi from sticking together?

Lightly dust the dough and work surface with flour and avoid overcrowding the pot during boiling to keep gnocchi separate.

→ What’s the purpose of sage butter in this dish?

Sage butter adds a fragrant, savory richness that complements the natural sweetness of the pumpkin-based gnocchi.