why make this recipe
Pumpkin gnocchi is a delicious and comforting dish that highlights the sweet flavor of pumpkin. It’s not only tasty but also a wonderful way to enjoy the flavors of the fall season. This recipe is vegan and perfect for those who want a plant-based meal without sacrificing flavor. The combination of soft, pillowy gnocchi with aromatic sage butter makes this dish a standout.
how to make Pumpkin Gnocchi with Vegan Sage Butter
Ingredients :
- 2 cups pumpkin puree
- 2 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 tablespoon olive oil
- 1/4 cup vegan butter
- Fresh sage leaves
- Salt and pepper to taste
Directions :
- In a mixing bowl, combine the pumpkin puree, salt, nutmeg, and olive oil. Gradually add the flour until a dough forms.
- Turn the dough onto a floured surface and knead gently until smooth.
- Divide the dough into smaller pieces, roll each into a long rope, and cut into small gnocchi pieces.
- Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface. Remove and drain.
- In a skillet, melt the vegan butter and add fresh sage leaves. Cook until the butter is golden and fragrant.
- Toss the cooked gnocchi in the sage butter, season with salt and pepper, and serve.
how to serve Pumpkin Gnocchi with Vegan Sage Butter
Serve the pumpkin gnocchi warm, drizzled with the sage butter and garnished with extra sage leaves if desired. It pairs well with a light salad or some roasted veggies. Enjoy it as a main dish or a side.
how to store Pumpkin Gnocchi with Vegan Sage Butter
If you have leftovers, store the gnocchi in an airtight container in the refrigerator. It’s best enjoyed within a few days. You can also freeze uncooked gnocchi on a baking sheet, then transfer them to a bag once frozen. Cooked gnocchi does not freeze well due to its texture.
tips to make Pumpkin Gnocchi with Vegan Sage Butter
- Make sure your pumpkin puree is thick to avoid adding too much flour. Canned pumpkin works great.
- Don’t overwork the dough; knead just until smooth.
- Use a fork to create ridges on the gnocchi for better sauce adhesion.
- Adjust the amount of sage according to your taste.
variation
You can add different spices, like cinnamon or allspice, for a more seasonal flavor. Consider using different types of herbs in the butter, such as thyme or rosemary, to change things up.
FAQs
Can I use fresh pumpkin instead of puree?
Yes, you can roast fresh pumpkin and blend it until smooth, but it needs to be well-drained to avoid excess moisture.
Is it hard to make gnocchi?
Not at all! Gnocchi is quite simple to make with just a few ingredients. Following the steps carefully will help you achieve soft and pillowy dumplings.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, though the texture may vary slightly.
Pumpkin Gnocchi with Vegan Sage Butter
Ingredients
Gnocchi Ingredients
- 2 cups pumpkin puree Canned pumpkin works great.
- 2 cups all-purpose flour Plus extra for dusting.
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 tablespoon olive oil
Sage Butter
- 1/4 cup vegan butter
- to taste Fresh sage leaves Adjust according to your taste.
- to taste Salt and pepper
Instructions
Prepare the Gnocchi Dough
- In a mixing bowl, combine the pumpkin puree, salt, nutmeg, and olive oil.
- Gradually add the flour until a dough forms.
- Turn the dough onto a floured surface and knead gently until smooth.
Shape the Gnocchi
- Divide the dough into smaller pieces and roll each into a long rope.
- Cut into small gnocchi pieces.
Cook the Gnocchi
- Bring a pot of salted water to a boil.
- Add the gnocchi and cook until they float to the surface.
- Remove and drain.
Prepare the Sage Butter
- In a skillet, melt the vegan butter and add fresh sage leaves.
- Cook until the butter is golden and fragrant.
Combine and Serve
- Toss the cooked gnocchi in the sage butter, season with salt and pepper, and serve.