Description
This 4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce is a simple yet flavorful vegetarian dish featuring tender pumpkin-infused gnocchi served in a rich, aromatic vegan butter sauce with fresh sage and garlic. Perfect for a comforting dinner that comes together easily with a handful of ingredients.
Ingredients
Scale
Pumpkin Gnocchi
- 1 1/2 cups all-purpose flour
- 1 large russet (baking) potato, peeled and cut into large chunks
- 1 cup pumpkin puree
- 1 teaspoon salt
- 1/8 teaspoon ground nutmeg (optional)
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
- Cook Potatoes. Place the peeled and chunked potatoes into a medium pot; cover with 2 inches of water and bring to a boil. Reduce heat to a simmer and cook until potatoes are easily pierced with a fork, about 30 minutes. Drain potatoes, reserving 1/4 cup of the starchy water, and allow to cool to room temperature.
- Mash Potatoes. Using a potato ricer, box grater, or potato masher, mash the potatoes until very smooth. Measure out 3/4 cup packed mashed potatoes for the dough and save the rest for another use.
- Make Dough. Flour a clean work 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 together with floured hands until a smooth, soft, and slightly sticky dough forms. If too wet, add 1 tablespoon flour at a time; if too dry, add 1 tablespoon reserved starchy water at a time. Knead gently for 30 seconds to 1 minute, avoiding overworking.
- Shape Gnocchi. Form the dough into a 1/2 to 1-inch tall rectangle. Cut into horizontal slices, then roll each slice into a rope about 1/2 inch in diameter. Cut the ropes into 1/2-inch long pieces to form gnocchi. Optionally, create ridges by rolling gnocchi over the tines of a fork or a gnocchi board. Dust lightly with flour and set aside on a cutting board in a single layer.
- Prepare Sauce. In a medium skillet over medium heat, melt the vegan butter and allow it to cook for 3 to 4 minutes. Add finely chopped sage leaves and minced garlic, cooking for 2 to 3 minutes until fragrant. Remove from heat and set aside.
- Cook Gnocchi. Bring a large pot of salted water to a boil. Add gnocchi and stir gently to prevent sticking. Cook until gnocchi float to the surface, then allow to cook an additional 30 seconds. Using a slotted spoon or colander, scoop the gnocchi out and transfer them to the skillet with the butter sauce.
- Crisp Gnocchi in Sauce. Return the skillet with gnocchi and sauce to medium heat and cook for a few minutes, allowing the gnocchi to crisp slightly in the butter sauce.
- Serve. Plate the gnocchi, sprinkle with vegan parmesan and freshly cracked black pepper. Serve immediately and enjoy this comforting pumpkin gnocchi dish!
Notes
- For a gluten-free option, Bob’s Red Mill 1:1 gluten-free all-purpose flour can be used, though traditional all-purpose flour yields fluffier gnocchi.
- The gnocchi can also be served with marinara sauce or vegan Alfredo sauce for variety.
- Be careful not to overwork the dough to maintain lightness and tenderness in the gnocchi.
- Adding ridges to the gnocchi is optional but helps sauce adhere better.
- Reserve some starchy potato water to adjust dough consistency if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
