Pumpkin Gnocchi Vegan Sage (Ready-to-Print Version)
Tender pumpkin gnocchi paired with fragrant vegan sage butter for a warm autumn-inspired dish.
# What You’ll Need:
→ Gnocchi
01 -
1 1/2 cups canned pumpkin puree, well-drained
02 -
1 1/4 cups starchy potatoes, peeled and cubed
03 -
1/2 teaspoon salt, plus extra for boiling water
04 -
1 1/4 cups all-purpose flour, plus extra for dusting
→ Sage Butter Sauce
05 -
4 tablespoons vegan butter
06 -
15 fresh sage leaves
→ Optional Toppings
07 -
2 tablespoons toasted pumpkin seeds
# Step-by-Step Guide:
01 -
Cube the pumpkin and starchy potatoes. Boil in salted water for 10 to 15 minutes until fork-tender, then drain thoroughly.
02 -
Mash the drained pumpkin and potatoes until smooth and creamy to form a tender base for the dough.
03 -
In a large bowl, combine the mashed mixture with salt. Gradually add flour, mixing gently until a soft, pliable dough forms. Avoid overworking.
04 -
Lightly flour your work surface. Roll dough into long logs and cut into pillow-shaped pieces. Optionally, create ridges with a fork for texture.
05 -
Bring a pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2–3 minutes. Remove with a slotted spoon.
06 -
Melt vegan butter in a skillet over medium heat. Add fresh sage leaves and sauté for 3 to 5 minutes until fragrant and slightly crisp.
07 -
Toss cooked gnocchi in the sage butter. Plate and garnish with crispy sage leaves and toasted pumpkin seeds if desired.
# Handy Tips:
01 -
Use just enough flour to keep the dough soft and tender; excess flour will result in tough gnocchi.
02 -
Always salt the boiling water to enhance flavor and help gnocchi maintain shape during cooking.
03 -
Cook gnocchi until they float; overcooking can lead to a mushy texture.
04 -
Gnocchi dough can be frozen in a single layer and cooked from frozen, adding extra cooking time.