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These homemade pumpkin gnocchi are the perfect comfort food for fall evenings when you want something soft, simple, and full of seasonal flavor. Covered in vegan sage butter, they turn into an elegant yet easy dinner that feels both cozy and special.
I first made this pumpkin gnocchi on a crisp autumn weekend and it quickly became a favorite fall tradition in our house. The combination of soft gnocchi and warm sage butter instantly feels like a hug on a plate.
Ingredients
- Pumpkin: cubed two and twothirds cups provides moisture, sweetness, and that lovely fall flavor. Choose a dense, vibrant pumpkin variety if you can
- Starchy potato: cubed twothirds cup essential for binding the gnocchi and adding structure. Russet or other highstarch potatoes work best
- Salt: half a teaspoon lifts the natural flavors in the dough
- Flour: threequarters cup binds everything together. Use allpurpose flour for the right texture
- Vegan butter: two tablespoons rich base for the sage butter sauce
- Fresh sage: two teaspoons densely packed the star herb that crisps up beautifully in the butter and adds earthy brightness
Instructions
- Make the dough:
- Dice peeled pumpkin and potato into cubes. Boil them in a saucepan until fork tender, roughly between ten to fifteen minutes. This ensures they become soft enough to mash into a smooth base for your dough. Drain the pumpkin and potato thoroughly to avoid excess water. Mash everything together until the mixture is completely smooth with no lumps remaining. This smoothness is key to tender gnocchi. Add salt and gradually mix in flour. You want just enough flour to bring the dough together into a soft ball. Too much will make the gnocchi tough. Handle the dough gently and avoid overworking it. You can cook a few test pieces now to check if the dough holds together well and adjust flour if needed.
- Shape and cook:
- Generously flour your work surface to prevent sticking. Divide the dough into four equal pieces. Roll each into logs about two centimeters thick. Cut the dough into little pillowed shapes. If you want the classic ridged gnocchi look, lightly roll each piece over the back of a fork or a gnocchi board. Bring a large pot of salted water to a boil. Add some gnocchi at a time, being careful not to overcrowd. They are ready when they float to the surface. Use a slotted spoon to remove them and set aside.
- Prepare sage butter:
- In a small saucepan, melt the vegan butter over medium heat. Add the fresh sage leaves and cook for three to five minutes until the sage is crisp and fragrant. This flavorful butter will be your finishing touch.
- Serve:
- Serve the gnocchi in portions drizzled generously with the sage butter and topped with crunchy sage leaves.
A favorite of mine is how the crispy sage leaves turn every bite into a little moment of herbal delight. Family dinners with this dish feel special, warm, and just a bit festive every time.
Storage Tips
Store uncooked gnocchi in a single layer on a baking sheet in the freezer, then transfer them to a sealed container or bag. Cook directly from frozen to avoid clumping. Fresh gnocchi should be refrigerated and eaten within one to two days for best texture.
Ingredient Substitutions
If you cannot find pumpkin, butternut squash is a great alternative with a similar sweetness and color. Sweet potato works as well, though it is a bit softer and might require less flour. Regular butter can replace vegan butter for a richer meal if you are not vegan. Don't skip the sage though it is key.
Serving Suggestions
These gnocchi shine best simply dressed with sage butter, but you can add toasted walnuts, vegan parmesan, or a light drizzle of browned butter for extra richness. Pair with a crisp green salad or roasted autumn vegetables for a full meal.
This pumpkin gnocchi recipe brings a seasonal classic to your table with ease. It fills the house with the inviting aroma of sage and autumn.
Common Questions About Recipes
- → What type of pumpkin works best for the dough?
A dense, slightly sweet pumpkin variety is ideal to balance moisture and flavor in the dough.
- → How can I ensure the gnocchi are light and tender?
Add only enough flour to bring the dough together gently, avoiding overmixing or adding too much flour.
- → Why is salted water important when cooking gnocchi?
Salted water helps the gnocchi hold their shape and enhances their natural flavor during cooking.
- → How do I know when gnocchi are cooked perfectly?
Gnocchi are ready when they float to the surface of boiling water; remove promptly with a slotted spoon.
- → Can I prepare the gnocchi ahead of time?
Yes, gnocchi can be frozen before cooking and boiled directly from frozen when ready to serve.