Easy Pumpkin Gnocchi (Ready-to-Print Version)
Soft pumpkin gnocchi served with crispy vegan sage butter for a comforting autumn meal.
# What You’ll Need:
→ Gnocchi
01 -
2 2/3 cups pumpkin, peeled and cubed
02 -
2/3 cup starchy potato, peeled and cubed
03 -
1/2 teaspoon salt
04 -
3/4 cup all-purpose flour
→ Sage Butter
05 -
2 tablespoons vegan butter
06 -
2 teaspoons fresh sage, densely packed
# Step-by-Step Guide:
01 -
Dice peeled pumpkin and potato into cubes and boil in a saucepan until fork tender, about 10 to 15 minutes. Drain thoroughly.
02 -
Mash the pumpkin and potato until completely smooth and lump-free. Incorporate salt and gradually add flour, mixing gently until a soft dough ball forms. Adjust flour amount as needed to avoid stiffness. Optionally, cook a few pieces to test dough consistency.
03 -
Lightly flour a clean board. Divide dough into quarters and roll each into logs approximately 3/4 inch thick. Cut into pillow-shaped pieces. Optionally, create ridges by rolling each piece over the back of a fork or gnocchi board.
04 -
Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon and set aside. Repeat until all gnocchi are cooked.
05 -
Melt vegan butter in a small saucepan over medium heat. Add fresh sage leaves and cook for 3 to 5 minutes until sage crisps and butter is fragrant.
06 -
Divide cooked gnocchi onto plates and drizzle generously with sage butter and crispy sage leaves.
# Handy Tips:
01 -
Gnocchi can be frozen before cooking and cooked directly from frozen.
02 -
Use just enough flour to form a tender dough to keep gnocchi light and soft.
03 -
Dust work surfaces and dough lightly with flour to prevent sticking during shaping.
04 -
Avoid overworking the dough to prevent tough gnocchi.
05 -
Test a few gnocchi before full shaping to adjust flour quantity if necessary.
06 -
Cook gnocchi in lightly salted water to enhance flavor and texture.
07 -
Remove gnocchi as soon as they float to avoid mushiness.