Pumpkin Gnocchi with Sage

This pumpkin gnocchi with vegan sage butter is pure autumn comfort on a plate. Soft, pillowy gnocchi infused with the natural sweetness of pumpkin meet a golden, fragrant sage butter that wraps every bite in warmth and earthiness. This dish has been my go to for cozy fall nights when I want something that feels both special and nourishing, yet is surprisingly simple to pull together. It’s perfect for when the air turns crisp and you want those comforting seasonal flavors to fill your home.

I first whipped up this recipe during a chilly October weekend and now it’s a family favorite that fills our dinners with warmth and good vibes.

Ingredients

• For the Gnocchi: Pumpkin which gives sweet flavor and a cozy fall hue. Fresh is lovely but canned works if well drained.
• Starchy Potato: Such as russet for that tender melt in your mouth texture. Sweet potato can be a fun twist for more sweetness.
• Salt: To brighten and balance all the flavors It’s important both in the dough and the boiling water for cooking.
• Flour: Serves as the glue to hold the gnocchi together Use just enough to create a soft dough that bakes tender not rubbery.
• For the Sage Butter Sauce: Vegan Butter provides a rich buttery taste that makes the sage’s herbal notes sing Quality brands with a creamy texture work best.
• Fresh Sage leaves: Bring an earthy aroma and a slightly crispy finish when sautéed to perfection.

Instructions

Prepare Ingredients:

Start by peeling and cubing the pumpkin and starchy potato Place them in a pot with salted water and boil over medium heat until fork tender about 10 to 15 minutes This step softens the veggies helping create a creamy base for the dough as their vibrant colors come alive

Mash:

Drain the cooked pumpkin and potato well then mash together using a potato masher or fork until smooth Aim for a creamy lump free consistency which ensures your gnocchi will be tender and uniform in texture

Mix Dough:

Transfer your mashed mixture to a large bowl and sprinkle in salt Slowly add flour a little at a time gently folding into the mash Take care not to overwork the dough because too much flour or excess mixing can result in dense gnocchi The goal is a soft pliable dough that holds its shape without sticking

Shape Gnocchi:

Lightly dust your clean work surface with flour Divide dough into manageable portions and roll each into logs about one inch thick Cut the logs into bite sized pieces forming little pillows Press each piece with the back of a fork to create ridges which helps hold sauce better and adds a pleasing texture

Cook Gnocchi:

Bring a large pot of salted water to a gentle boil Drop the shaped gnocchi in batches to avoid overcrowding They will sink then float to the surface when cooked which takes about 2 to 3 minutes Use a slotted spoon to remove them promptly to prevent sogginess

Make Sage Butter:

In a skillet over medium heat melt the vegan butter until it begins to foam slightly Add fresh sage leaves and sauté for 3 to 5 minutes The butter will take on a fragrant nutty aroma as sage leaves become crisp and golden creating a perfect sauce

Serve:

Place cooked gnocchi on plates and generously drizzle with the warm sage butter Garnish with crispy sage leaves for an elegant touch and an extra burst of flavor Optional toasted pumpkin seeds add a delightful crunch to round out this cozy dish

The pumpkin is my favorite ingredient here because it brings natural sweetness and a comforting texture that feels just right for fall. I have fond memories of making this recipe with my kids who love helping roll and shape the gnocchi. It always turns into a fun family cooking session that fills the kitchen with laughter and warm smells.

Storage Tips

Keep leftover cooked gnocchi in an airtight container with a light drizzle of oil in the fridge for up to three days to avoid sticking For longer storage flash freeze uncooked gnocchi on a baking sheet before transferring them to freezer bags They will last up to three months and can be cooked straight from frozen just add a few extra minutes to boiling time To reheat sauté refrigerated gnocchi in a bit of vegan butter or olive oil to restore their perfect chewy texture

Ingredient Substitutions

Feel free to replace the starchy potato with sweet potato for a slightly sweeter colorful twist If you don’t have vegan butter use a good quality olive oil though it will lend a different flavor Fresh sage can be swapped with rosemary or thyme for an herbal variation that complements pumpkin nicely

Serving Suggestions

Pair this gnocchi with creamy garlic spinach for a luscious side that enhances the buttery sauce Roasted Brussels sprouts bring a savory crunch that contrasts beautifully with soft gnocchi A crisp apple cider salad adds refreshing brightness to balance the richness of the dish

Serve warm with crispy sage leaves and optional toasted pumpkin seeds for a bit of crunch and extra flavor.

Common Questions About Recipes

→ What type of pumpkin works best?

Sugar or pie pumpkins provide the sweetest flavor and creamy texture, while canned pumpkin is a convenient alternative if well-drained.

→ How should gnocchi be stored?

Keep in an airtight container with a light coating of oil in the fridge for up to 3 days to maintain texture and flavor.

→ Can the gnocchi be frozen?

Yes, freeze shaped gnocchi in a single layer before transferring to bags. Cook directly from frozen with slight additional boiling time.

→ What if the dough feels sticky?

Gradually add a little more flour while kneading until the dough is soft but not tough, ensuring it doesn’t stick to your fingers.

→ Are there flavor variations suggested?

Enhance the sage butter with garlic or red pepper flakes, or swap sage for herbs like thyme or rosemary to adjust flavor profiles.

→ Is this suitable for plant-based diets?

Yes, using vegan butter and no animal products makes this dish ideal for plant-based eating, with options to adjust for allergies.