Description
Pillowy-soft Easy Pumpkin Gnocchi tossed in sage butter a cozy, comforting dish that’s surprisingly simple to make. Perfect for fall evenings or holiday gatherings.
Ingredients
Units
Scale
- 2 2/3 cups 300 g / 11 oz pumpkin, cubed
- 2/3 cup 100 g / 4 oz starchy potato, cubed
- 1/2 tsp salt
- 3/4 cup 95 g flour, plus more for dusting
- 2 tbsp 25 g vegan butter (or regular)
- 2 tsp fresh sage (packed)
Instructions
- Boil pumpkin and potato cubes until tender (10–15 min). Drain and mash smooth.
- Mix in salt and flour gradually to form a soft dough.
- Roll into logs, cut into pillows, and shape if desired.
- Cook gnocchi in boiling salted water until they float. Remove with slotted spoon.
- Melt butter in a pan with sage until crisp. Toss gnocchi with sage butter and serve.
Notes
- Use as little flour as possible for fluffier gnocchi.
- If pumpkin is watery, roast instead of boiling.
- Freeze uncooked gnocchi on a tray for up to 2 months.
Nutrition
- Calories: 210