Pumpkin Gnocchi with Sage

This hearty pumpkin gnocchi celebrates fall with its soft, pillowy texture and a fragrant vegan sage butter that brings warmth to every bite. It’s a comforting dinner choice that fills your home with the earthy aroma of autumn and offers a beautiful way to enjoy seasonal produce in a simple but impressive dish.

The first time I made this gnocchi I was amazed at how the gentle sweetness of pumpkin paired with crispy sage created a dish my whole family loved. Now it’s become one of our favorite fall traditions.

Ingredients

• Pumpkin: for vibrant color and natural sweetness fresh or welldrained canned pumpkin works best
• Starchy potato: chosen for fluffy texture feel free to use sweet potatoes if you want a richer sweetness
• Salt: to brighten flavors important in both the dough and boiling water
• Flour: to bind the dough just enough so gnocchi stay tender not rubbery
• Vegan butter: for a rich buttery base if needed olive oil is a suitable alternative
• Fresh sage: to infuse the butter with earthy spice and aroma choose fresh leaves for best results

Instructions

Prepare Ingredients:

Cube fresh pumpkin and starchy potatoes and boil them in salted water until forktender about 10 to 15 minutes. The vegetables should be soft enough to mash easily while keeping their vibrant hues intact.

Mash:

Drain thoroughly then mash pumpkin and potatoes together until smooth and creamy. Avoid lumps as a smooth mash ensures soft consistent gnocchi texture.

Mix Dough:

In a large bowl combine the mash with salt. Gradually add flour mixing gently to form a soft pliable dough. Take care not to add too much flour as this will toughen the gnocchi.

Shape Gnocchi:

Lightly flour your work surface and roll the dough into long logs. Cut into small pillow shapes about one inch long or press with a fork to make ridges which help hold the sauce.

Cook Gnocchi:

Bring a large pot of salted water to a rolling boil. Drop gnocchi in batches taking care not to overcrowd. Cook until they rise to the surface about 2 to 3 minutes. Remove with a slotted spoon and set aside.

Make Sage Butter:

Melt vegan butter in a skillet over medium heat. Add fresh sage leaves and sauté gently for 3 to 5 minutes until the butter is fragrant and sage leaves turn slightly crisp.

Serve:

Toss the cooked gnocchi in the sage butter then plate. Garnish with the crispy sage leaves for texture and aroma. For extra crunch consider sprinkling toasted pumpkin seeds on top.

Sage is the standout star here its earthy aroma beautifully complements the sweet pumpkin and adds warmth to the butter sauce. I remember the first autumn I made this dish and how the scent of sage filled the entire house instantly making everyone feel cozy and content. It quickly became synonymous with the happiest fall nights at home.

Storage Tips

To keep leftovers fresh store gnocchi in an airtight container in the fridge for up to three days lightly coated with oil to prevent sticking. For longer storage freeze uncooked gnocchi spread out on a baking sheet until solid then transfer to a freezer bag. Cook directly from frozen adding a couple minutes to boiling time.

Ingredient Substitutions

If you prefer a sweeter note substitute half or all of the potato with sweet potato. Olive oil can replace vegan butter for a lighter sauce though the butter offers unmatched richness. Fresh thyme or rosemary can be swapped for sage to change the herbal flavor profile. Glutenfree flours like rice or chickpea flour can be experimented with but expect differences in texture.

Serving Suggestions

Pair pumpkin gnocchi with creamy garlic spinach for a silky side or roasted Brussels sprouts to contrast textures. Herbed breadsticks are great for soaking up every bit of sage butter. A crisp apple cider salad refreshes the palate balancing the gnocchi’s richness beautifully. For a drink consider a light Chardonnay to match the fall flavors.

This pumpkin gnocchi is a cozy, approachable fall meal that can be made ahead and frozen for busy nights. Serve tossed in vegan sage butter and finish with crispy sage leaves for the best contrast of soft and crunchy.

Common Questions About Recipes

→ What pumpkin works best for gnocchi?

Sugar or pie pumpkins provide a sweet, creamy texture that makes the gnocchi tender and flavorful. Well-drained canned pumpkin is also a convenient option.

→ How should I store leftover gnocchi?

Store in an airtight container with a light coating of oil to prevent sticking; keep refrigerated for up to 3 days.

→ Can gnocchi be frozen?

Yes, freeze shaped gnocchi on a baking sheet before transferring to a bag. Cook from frozen by adding a few extra minutes to boiling.

→ How to fix sticky gnocchi dough?

Gradually add a bit more flour while kneading until the dough feels pliable but not tough.

→ Are there flavor variations for the sage butter?

Add garlic, red pepper flakes, nutritional yeast, or lemon zest to customize the sage butter’s taste.

→ What are good side dishes with pumpkin gnocchi?

Try creamy garlic spinach, roasted Brussels sprouts, or apple cider salad to complement the dish’s warmth.