Pumpkin Gnocchi Vegan Sage (Printer-Friendly Version)
Tender pumpkin gnocchi paired with aromatic vegan sage butter for cozy autumn dinners.
# What You'll Need:
→ Gnocchi
01 -
1 cup pumpkin puree (fresh or well-drained canned)
02 -
1 medium starchy potato (about 6 oz), peeled and cubed
03 -
1/2 teaspoon salt, plus extra for boiling water
04 -
1 to 1 1/2 cups all-purpose flour, sifted
→ Sage Butter Sauce
05 -
4 tablespoons vegan butter
06 -
15 fresh sage leaves
→ Optional Garnish
07 -
2 tablespoons toasted pumpkin seeds
# Steps to Follow:
01 -
Cube the potato and pumpkin. Boil in salted water for 10-15 minutes until tender when pierced with a fork.
02 -
Drain thoroughly, then mash the pumpkin and potato together until smooth and creamy.
03 -
Combine mashed mixture with 1/2 teaspoon salt. Gradually add flour, mixing gently until a soft, pliable dough forms. Avoid overworking.
04 -
Lightly flour a work surface. Roll dough into logs about 1-inch thick. Cut into 1-inch pieces and gently shape each piece into pillows, optionally adding ridges with a fork.
05 -
Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, approximately 2-3 minutes. Remove with a slotted spoon.
06 -
In a skillet over medium heat, melt vegan butter. Add fresh sage leaves and sauté for 3-5 minutes until fragrant and leaves become slightly crisp.
07 -
Toss cooked gnocchi gently in the sage butter. Plate and garnish with crispy sage leaves and toasted pumpkin seeds if desired.
# Additional Tips:
01 -
Use just enough flour to keep dough soft; excess flour makes gnocchi tough. Boil gnocchi until they float to avoid overcooking. Salted water enhances flavor and texture.
02 -
Gnocchi can be frozen in a single layer for up to 3 months and cooked directly from frozen, adding a few extra minutes to boiling time.