Pumpkin Gnocchi Vegan Sage

This pumpkin gnocchi with vegan sage butter is the perfect way to bring warmth and comfort to your fall dinners. Soft, pillowy gnocchi infused with the natural sweetness of pumpkin pair beautifully with the rich, fragrant vegan sage butter, creating a dish that feels both special and accessible. Whether you are hosting friends or simply craving a cozy night in, this recipe is a lovely way to celebrate the season’s flavors without fuss.

I first tried this recipe on an autumn evening surrounded by colorful leaves outside my window and now it’s become a go to whenever I want to bring warmth and joy to the table. My family loves how tender the gnocchi turn out and the fragrant butter sauce always earns compliments.

Ingredients

• Pumpkin: brings vibrant color and natural sweetness fresh pumpkin offers the best flavor, but welldrained canned pumpkin works great for convenience
• Starchy Potato: essential for a soft, tender gnocchi texture Russet potatoes work well, or swap for sweet potato for added sweetness
• Salt: enhances flavor throughout the dish make sure to salt both the dough and boiling water generously
• Flour: provides structure and binds the dough use enough for a soft but not stiff dough to keep gnocchi light and tender
• Vegan Butter: for rich, luscious sage butter if you prefer, highquality olive oil is a suitable alternative
• Fresh Sage: key to the earthy, aromatic sauce fresh leaves will give the best flavor and visual appeal

Instructions

Prepare Ingredients:

Begin by peeling and cubing the pumpkin and starchy potato into even pieces. Place them in a pot of salted water and boil for about 10 to 15 minutes until the pieces are fork tender. The pumpkin and potato will soften evenly, ready to be mashed into a smooth mixture.

Mash:

Drain the cooked pumpkin and potato well to avoid sogginess. Mash them together thoroughly until a creamy, lump free texture forms. This smooth base is crucial for tender but cohesive gnocchi dough.

Mix Dough:

Transfer the mashed pumpkin and potato to a large bowl. Add salt to taste, then gradually incorporate flour, mixing gently to form a soft dough. Be careful not to add too much flour as it can make the gnocchi heavy. The dough should be pliable and slightly tacky but not sticky.

Shape Gnocchi:

Lightly flour your clean workspace. Roll the dough into long logs about one inch in diameter. Cut the logs into small pillow shaped pieces roughly the size of a large marble. For a traditional touch, press each gnocchi gently with a fork to create ridges that help sauce cling to them.

Cook Gnocchi:

Bring a large pot of salted water to a rolling boil. Drop the shaped gnocchi pieces in batches without crowding. As soon as they rise and float to the surface, which takes about 2 to 3 minutes, scoop them out carefully with a slotted spoon. This floatation signals they are cooked perfectly tender.

Make Sage Butter:

In a skillet over medium heat, melt the vegan butter slowly. Add fresh sage leaves and sauté for 3 to 5 minutes until the butter is fragrant and the sage becomes slightly crisp. The infused butter will carry the warm, earthy notes that perfectly complement the pumpkin.

Serve:

Place the cooked gnocchi on plates and drizzle generously with the sage butter. Garnish with the crispy sage leaves for added texture and aroma. For a little extra indulgence, sprinkle toasted pumpkin seeds over the top for a nutty crunch.

Preparing this dish with my family has become a cherished seasonal ritual, filling the house with warmth and anticipation.

Storage Tips

Store any leftover cooked gnocchi in an airtight container with a light coating of oil to prevent sticking. Keep refrigerated and consume within three days for the best flavor and texture. For longer storage, freeze the uncooked gnocchi on a baking sheet until firm, then transfer them to a freezersafe bag. They’ll keep for up to three months and can be cooked directly from frozen with a slight increase in boiling time.

Ingredient Substitutions

Russet potatoes can be replaced with sweet potatoes for a sweeter, more vibrant gnocchi. If vegan butter is unavailable, use highquality olive oil or a neutral oil with good flavor. Fresh sage can be swapped for herbs like rosemary or thyme if you want to experiment with different herbal notes. For glutenfree options, try a glutenfree allpurpose flour blend but keep an eye on dough consistency.

Serving Suggestions

This gnocchi pairs beautifully with simple garlic sautéed greens, roasted autumn vegetables, or a fresh apple cider salad to balance its richness. Toasted nuts or seeds sprinkled on top add texture and nutty depth. A crisp glass of Chardonnay or your favorite light white wine complements the subtle sweetness of pumpkin and aromatic butter sauce well.

Serve this gnocchi warm with the vegan sage butter and enjoy the comforting blend of sweet pumpkin and aromatic herbs. It makes a simple yet elegant fall meal perfect for family dinners or entertaining.

Your Recipe Questions Answered

→ What type of pumpkin works best?

Sugar or pie pumpkins provide a sweet flavor and creamy texture, ideal for tender gnocchi. Well-drained canned pumpkin can also be used if fresh is unavailable.

→ How do I store leftover gnocchi?

Store in an airtight container lightly coated with oil in the fridge for up to 3 days to prevent sticking and maintain texture.

→ Can I freeze the gnocchi?

Yes, freeze shaped gnocchi arranged in a single layer on a baking sheet, then transfer to a freezer bag. Cook directly from frozen, adding extra boiling time.

→ What if the dough is sticky?

Slowly add more flour while kneading until the dough is soft and pliable without becoming tough or rubbery.

→ Are there flavor variations for the butter?

You can add minced garlic, red pepper flakes, nutritional yeast, or lemon zest to the sage butter for extra depth and complexity.

→ Is this suitable for special diets?

This dish is vegan and can be adapted with gluten-free flour if needed. Always check individual ingredient suitability for allergies.