Pumpkin Gnocchi Vegan Sage (Printer-Friendly)

Tender pumpkin gnocchi combined with aromatic vegan sage butter offers a warm, comforting autumn dish.

# List of Ingredients:

→ Gnocchi

01 - 1 1/2 cups pumpkin puree (canned, well-drained or fresh)
02 - 1 medium starchy potato (about 150 grams), peeled and cubed
03 - 1 teaspoon salt, divided
04 - 1 cup all-purpose flour, plus extra for dusting

→ Sage Butter Sauce

05 - 4 tablespoons vegan butter
06 - 12 fresh sage leaves

→ Optional Toppings

07 - 2 tablespoons toasted pumpkin seeds

# Preparation Steps:

01 - Cube the pumpkin and potato, then boil in salted water (1/2 teaspoon salt) for 10 to 15 minutes until fork-tender. Drain well.
02 - Combine the drained pumpkin and potato, mashing until smooth and creamy to maintain a soft texture.
03 - In a large bowl, add mashed mixture with remaining 1/2 teaspoon salt. Gradually incorporate flour, mixing gently until a soft dough forms; avoid overworking.
04 - Lightly flour your work surface. Roll dough into logs approximately 1/2 inch thick, then cut into 1-inch pieces. Optionally, press each piece with a fork to create ridges.
05 - Bring a large pot of salted water to a rolling boil. Drop gnocchi in batches; cook until they float to the surface, about 2 to 3 minutes. Remove with slotted spoon.
06 - Melt vegan butter in a skillet over medium heat. Add sage leaves and sauté for 3 to 5 minutes until butter is fragrant and sage leaves become crisp.
07 - Toss cooked gnocchi gently in the sage butter. Serve immediately, garnished with crispy sage leaves and optional toasted pumpkin seeds for added texture.

# Additional Suggestions:

01 - Use just enough flour to form a pliable dough; excess flour results in tough gnocchi.
02 - Salt the cooking water to enhance flavor and preserve gnocchi shape during boiling.
03 - Gnocchi are done when they float to the water’s surface; avoid overcooking to prevent mushiness.
04 - For extra texture, pan-fry gnocchi in sage butter after boiling until golden and crisp.
05 - Freeze shaped gnocchi on a baking sheet before transferring to bags; cook from frozen by adding 1 to 2 minutes to boiling time.

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