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Easy Pumpkin Gnocchi

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Pillowy soft pumpkin gnocchi tossed in a fragrant, crispy sage butter – a comforting and delicious fall meal.

Ingredients

Scale
  • 2 ⅔ cups (300 g / 11 oz) pumpkin cubed
  • ⅔ cups (100 g / 4 oz) starchy potato cubed
  • ½ tsp salt
  • ¾ cup (95 g) flour
  • 2 tbsp (25 g) vegan butter
  • 2 tsp sage densely packed

Instructions

  1. Peel and dice the pumpkin into cubes.
  2. Peel and dice the starchy potato into cubes.
  3. Place the cubed pumpkin and potato in a saucepan.
  4. Add enough water to cover the pumpkin and potato.
  5. Bring the water to a boil over medium-high heat.
  6. Boil for 10-15 minutes, or until the pumpkin and potato are fork-tender.
  7. Drain the cooked pumpkin and potato very well.
  8. Mash the pumpkin and potato until completely smooth and lump-free.
  9. Add ½ tsp salt to the mashed mixture.
  10. Gently mix in ¾ cup (95g) flour, adding it gradually until a soft dough forms.
  11. Be careful not to overmix the dough.
  12. Prepare a well-floured board or work surface.
  13. Divide the dough into quarters.
  14. Roll each quarter with your hands into a log about 2 cm (¾ inch) thick.
  15. Cut the logs into pillow-shaped pieces.
  16. If desired, create ridges by lightly rolling each piece over the back of a fork or a gnocchi board.
  17. Bring a large pan of salted water to a boil.
  18. Add some of the gnocchi to the boiling water, being careful not to overcrowd the pan.
  19. Cook the gnocchi until they float to the surface.
  20. Remove the cooked gnocchi with a slotted spoon and set aside.
  21. Continue cooking the remaining gnocchi in batches until all are cooked.
  22. In a small saucepan, melt 2 tbsp (25g) vegan butter over medium heat.
  23. Add 2 tsp densely packed fresh sage to the melted butter.
  24. Cook for 3-5 minutes, stirring occasionally, until the sage is crisp.
  25. Divide the cooked gnocchi into individual portions.
  26. Drizzle with the sage butter and crispy sage leaves.
  27. Serve immediately.

Notes

Ensure pumpkin and potato are well-drained to avoid a sticky dough.
Add flour gradually; over-flouring makes gnocchi tough.
Do a test cook with a few gnocchi to check consistency before boiling the whole batch.
Watch the sage butter closely; sage leaves can burn quickly.

Find it online: https://sweetcraftrecipes.com/easy-pumpkin-gnocchi/