Description
This pumpkin gnocchi is soft, golden, and full of fall flavor. Made with just 4 simple ingredients, it’s served warm in crispy vegan sage butter. Cozy, satisfying, and easy to make for any night of the week.
Ingredients
1 cup cooked pumpkin (butternut or Hokkaido, mashed smooth)
1 cup cooked starchy potato (Russet or Yukon Gold, mashed)
1 to 1 ½ cups all-purpose flour (as needed)
½ teaspoon salt
2 tablespoons vegan butter (or olive oil)
6–8 fresh sage leaves
Salt for boiling water
Optional: cracked pepper, vegan parmesan
Instructions
1. Dice pumpkin and potato, then boil in salted water until fork tender, 10–15 minutes.
2. Drain and mash both until smooth and lump-free. Let cool slightly.
3. Add salt and just enough flour to form a soft, non-sticky dough. Mix gently.
4. Divide dough into pieces and roll into ¾-inch thick logs. Cut into small pillow shapes.
5. Optional: roll each piece along a fork or gnocchi board to create ridges.
6. Boil gnocchi in salted water. Once they float, remove immediately with a slotted spoon.
7. In a skillet, melt vegan butter. Add sage leaves and cook 3–5 minutes until crisp and golden.
8. Toss gnocchi in sage butter, plate, and spoon crispy sage over top. Add cracked pepper or vegan parmesan if desired.
Notes
Use as little flour as possible for soft gnocchi.
Handle dough gently—don’t overmix.
Test-cook a few gnocchi to check texture.
Gnocchi can be frozen uncooked and boiled directly from frozen.
Swap pumpkin for sweet potato or add garlic to sage butter for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Pumpkin Recipes
- Method: Boiling
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 351
- Sugar: 5g
- Sodium: 678mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg