Description
This 4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce is a comforting and delicious handmade pasta recipe combining smooth pumpkin puree and fluffy mashed potatoes. Served in a fragrant vegan butter sauce with sage and garlic, it’s perfect for a cozy fall meal or anytime you crave tender, flavorful gnocchi.
Ingredients
Scale
Pumpkin Gnocchi
- 1 1/2 cups all-purpose flour (or gluten-free all-purpose flour as noted)
- 1 large russet (baking) potato, peeled and cut into large chunks
- 1 cup pumpkin puree
- 1 teaspoon salt
- Optional: 1/8 teaspoon ground nutmeg
Garlic Sage Butter Sauce
- 4 tablespoons vegan butter
- 20 fresh sage leaves, finely chopped
- 4 cloves garlic, finely minced
To Serve
- Black pepper
- Vegan Parmesan
Instructions
- Boil Potatoes: Place the potato chunks into a medium pot and cover with 2 inches of water. Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are easily pierced with a fork, about 30 minutes. Drain, reserving 1/4 cup of the starchy water, and allow to cool to room temperature.
- Mash Potatoes: Using a potato ricer, box grater, or masher, mash the potatoes until very smooth. Measure 3/4 cup packed mashed potatoes for the dough and save any leftovers for another use.
- Combine Dough Ingredients: Flour a clean surface and place the mashed potatoes on it. Sift the all-purpose flour over the potatoes, then add the pumpkin puree, salt, and optional nutmeg. Mix with floured hands until a smooth dough forms. Adjust texture by adding 1 tablespoon of flour at a time if too wet, or 1 tablespoon of reserved starchy water if too dry. The dough should be soft and slightly sticky.
- Knead Dough: Knead the dough gently for 30 seconds to 1 minute until soft, taking care not to overwork it.
- Shape Gnocchi: Form the dough into a rectangle about 1/2 to 1 inch tall. Cut into slices horizontally, then roll each slice into a rope about 1/2 inch in diameter. Cut the ropes into 1/2 inch pieces to form gnocchi. Dust with flour as needed to prevent sticking.
- Optional Shape Details: Create ridges on gnocchi by pressing or rolling them on a fork or gnocchi board to help sauce cling. Place finished gnocchi in a single layer on a floured cutting board and set aside.
- Boil Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and stir gently to prevent sticking. Cook until the gnocchi float to the surface, then continue boiling for 30 seconds.
- Prepare Sauce: While gnocchi cooks, heat vegan butter in a medium skillet over medium heat. Allow it to melt and cook for 3-4 minutes until slightly browned. Add the chopped sage and minced garlic, cooking another 2-3 minutes until fragrant. Remove from heat.
- Combine Gnocchi and Sauce: Using a slotted spoon, transfer cooked gnocchi to the skillet with the garlic sage butter. Return to medium heat and crisp the gnocchi in the sauce for a few minutes, stirring gently.
- Serve: Plate the gnocchi and garnish with vegan parmesan and freshly cracked black pepper. Serve warm and enjoy!
Notes
- For a gluten-free version, Bob’s Red Mill 1:1 gluten-free all-purpose flour works well though regular flour yields fluffier gnocchi.
- This gnocchi pairs wonderfully with alternative sauces such as marinara or vegan alfredo.
- Be careful not to overwork the dough to avoid tough gnocchi.
- Using a potato ricer or fine grater ensures smooth texture for the gnocchi.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
