Easy Pumpkin Gnocchi (Printer-Friendly Version)
Soft pumpkin gnocchi with vegan sage butter, tender and flavorful for a comforting Italian-style meal.
# What You'll Need:
→ Gnocchi
01 -
2 2/3 cups pumpkin, peeled and cubed (approximately 11 oz)
02 -
2/3 cup starchy potato, peeled and cubed (approximately 4 oz)
03 -
1/2 teaspoon salt
04 -
3/4 cup all-purpose flour (approximately 95 g), plus extra for dusting
→ Sage Butter
05 -
2 tablespoons vegan butter (approximately 25 g)
06 -
2 teaspoons fresh sage, packed
# Steps to Follow:
01 -
Boil the peeled and cubed pumpkin and potato until fork-tender, approximately 10 to 15 minutes. Drain thoroughly then mash until smooth and free of lumps. Incorporate salt and gradually add flour, mixing gently to form a soft dough ball. Adjust flour quantity as needed based on moisture content. Test cook a few pieces to verify texture before proceeding.
02 -
Lightly flour a work surface. Divide the dough into four equal portions. Roll each into logs about 3/4 inch thick. Cut into individual pillow-shaped pieces. Optionally, create ridges by rolling each piece over the back of a fork or a gnocchi board to enhance sauce absorption.
03 -
Bring a large pot of salted water to a boil. Add gnocchi in batches without overcrowding. Cook until they float, then remove with a slotted spoon and set aside. Repeat until all gnocchi are cooked.
04 -
Melt vegan butter in a small saucepan over medium heat. Add fresh sage and cook for 3 to 5 minutes until the sage leaves become crisp.
05 -
Divide the gnocchi into portions and drizzle generously with the sage butter and crispy sage leaves. Serve immediately for best texture and flavor.
# Additional Tips:
01 -
Use just enough flour in the dough for a tender, light texture; excessive flour creates toughness. Keep the work surface and dough dusted with flour to prevent sticking. Handle the dough gently and avoid overworking. Test cook small batches of gnocchi to adjust flour if needed. Salt in the boiling water enhances flavor and helps gnocchi hold shape. Remove gnocchi as soon as they float to avoid mushiness.