Name: Homemade Pumpkin Gnocchi with Creamy Vegan Sage Butter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 cup fresh pumpkin (or canned pumpkin, drained); 1 cup starchy potato (such as Russet or Yukon Gold); 1 teaspoon salt (for cooking water and seasoning); 1.5 cups flour (adjust as needed for dough consistency); 2 tablespoons vegan butter (or olive oil as a lighter option); 1 handful fresh sage (can substitute with thyme or rosemary)

As I rolled out the dough for my homemade pumpkin gnocchi, the rich aroma of fall filled my kitchen, instantly transporting me to cozy evenings spent around the dinner table. This Easy Vegan Pumpkin Gnocchi with Sage Butter recipe is not only a celebration of autumn flavors but also a delightful project that’s incredibly rewarding. With its soft, pillowy texture and the warm embrace of a vegan sage butter sauce, this dish brings comfort to any table while being quick to whip up for even the busiest of weeknights. Plus, it’s perfect for impressing guests or simply indulging in your own culinary creativity. Are you ready to roll up your sleeves and make some magic in the kitchen?

Why is Homemade Pumpkin Gnocchi Special?

Homemade pumpkin gnocchi is a labor of love that pays off in delicious ways! Quick to prepare, this recipe allows you to impress loved ones with minimal fuss. Guilt-free indulgence comes from using wholesome, plant-based ingredients, and endless customization means you can experiment with various sauces or swaps. Each bite delivers a heavenly balance of soft texture and warm autumn flavors, making it the perfect dish to enjoy with family or friends. For another fall-inspired delight, check out these Pumpkin Cream Cheese muffins!

Pumpkin Gnocchi Ingredients

Pumpkin: Fresh pumpkin enhances the dish’s vibrant flavor and color.
Substitution: Canned pumpkin is an option, but remember to drain any excess moisture for best results.
Starchy Potato: Essential for structure, it creates that fluffy texture we love in gnocchi.
Tip: Opt for starchy varieties like Russet or Yukon Gold for best outcomes.
Salt: Key to elevating the flavors of both the gnocchi and the cooking water.
Note: Don’t skip adding salt to the water; it truly enhances the gnocchi’s texture.
Flour: Binds the ingredients; adjust this for the perfect dough consistency.
Tip: Use just enough to achieve a soft dough—too much flour can lead to tough gnocchi.
Vegan Butter: Adds richness to the sage butter sauce, complementing the gnocchi beautifully.
Substitution: For a lighter option, consider using olive oil instead of vegan butter.
Sage: Fresh sage lends a vibrant flavor to the butter sauce; be sure to use a good handful.
Note: You can swap it out for other herbs like thyme or rosemary for unique flavor profiles.

Feel free to get creative with your Pumpkin Gnocchi! Embrace the warmth of autumn flavors while enjoying a satisfying dish that’s homemade with love.

Step‑by‑Step Instructions for Easy Vegan Pumpkin Gnocchi with Sage Butter

Step 1: Prepare Ingredients
Begin by peeling and dicing the fresh pumpkin and starchy potato into small cubes. Boil the vegetables in a large pot of salted water for about 10-15 minutes or until they’re fork-tender. Drain the cooked pumpkin and potato in a colander, allowing excess water to evaporate, setting you up for a perfectly textured dough.

Step 2: Mash
Once drained, return the pumpkin and potato to the pot, and mash them together until they create a smooth, fluffy mixture without any lumps. This step is crucial for your Easy Vegan Pumpkin Gnocchi, as a smooth base results in tender dumplings. Allow the mixture to cool slightly before moving on to crafting your dough.

Step 3: Form Dough
To the cooled mash, mix in a pinch of salt and incorporate flour gradually, stirring until a soft dough begins to form. You may need to adjust the flour to achieve just the right consistency; it should feel slightly sticky but hold its shape. Too much flour can lead to dense gnocchi, so be mindful as you combine.

Step 4: Shape Gnocchi
Divide the dough into four equal portions. Roll each piece into a long log, about ½ inch thick, then cut it into 1-inch pieces. To create ridges or shape them into traditional gnocchi forms, gently press each piece with a fork or a gnocchi board. Arrange the shaped gnocchi on a floured surface, ready for cooking!

Step 5: Cook Gnocchi
Bring a large pot of salted water to a gentle boil. Carefully drop in your pumpkin gnocchi and cook for about 2-3 minutes or until they float to the surface—it’s a sign they’re ready! Use a slotted spoon to remove them from the pot, allowing any excess water to drain off as you place them on a plate.

Step 6: Make Sage Butter
In a separate pan, melt vegan butter over medium heat, tossing in a generous handful of fresh sage leaves. Let the sage sizzle for about 3-5 minutes until the leaves become crispy and fragrant, infusing the butter with their aromatic essence. This savory sauce perfectly complements your homemade pumpkin gnocchi.

Step 7: Serve
Drizzle the crispy sage butter over the plated pumpkin gnocchi, ensuring each piece is generously coated in the rich sauce. For an extra touch, add a few toasted pumpkin seeds or a sprinkle of vegan parmesan if desired. Serve immediately and delight in the comforting flavors of your Easy Vegan Pumpkin Gnocchi with Sage Butter!

Expert Tips for Perfect Pumpkin Gnocchi

Flour Control: Use just enough flour to create a soft, pliable dough. Too much can lead to dense, tough pumpkin gnocchi.
Test Before Shaping: Boil a small piece of the dough to check texture. This ensures your final gnocchi will be light and fluffy.
Don’t Overcrowd: Cook gnocchi in batches to prevent them from sticking together. They’re ready when they float to the surface.
Store Wisely: Refrigerate cooked gnocchi for a few days or freeze uncooked ones for future meals. Reheat gently to preserve their texture.
Sage Substitutes: If fresh sage isn’t available, feel free to experiment with other herbs—for example, thyme or rosemary for a unique twist.

Make Ahead Options

These Easy Vegan Pumpkin Gnocchi are perfect for meal prep enthusiasts! You can form the gnocchi and refrigerate them for up to 24 hours before cooking, which saves valuable time on busy weeknights. Additionally, you can freeze uncooked gnocchi in a single layer and then transfer them to an airtight container for up to 3 months. When you’re ready to serve, simply drop the frozen gnocchi directly into boiling water without thawing, cooking until they float. To maintain quality, ensure they are lined on a floured surface after shaping to prevent sticking. With these make-ahead tips, you’ll enjoy delicious homemade pumpkin gnocchi with minimal effort!

Pumpkin Gnocchi Variations & Substitutions

Feel free to let your creativity shine as you customize this delightful recipe to suit your tastes and dietary needs!

Sweet Potato Swap: Substitute pumpkin with sweet potato for a different flavor profile and a touch of natural sweetness.
Nut-Free Alternative: Swap out vegan butter with coconut oil or avocado oil for a nut-free variation without sacrificing richness.
Herb Infusion: Experiment by replacing sage with fresh thyme or oregano for a unique herb-infused twist that’ll add depth to your sauce.
Creamy Change-Up: Instead of a butter sauce, try a creamy vegan Alfredo or tahini-based sauce to add a decadent richness.
Spicy Kick: For some heat, incorporate red pepper flakes into the sage butter or serve with a spicy arrabbiata sauce for a fiery finish.
Texture Boost: Add toasted pine nuts or walnuts as a topping for an unexpected crunch that perfectly complements the tender gnocchi.
Seasonal Twist: Swap in some maple syrup in the sage butter for a hint of fall sweetness, perfect for cozy evenings.
Vegan Parmesan Addition: Enhance the flavor with a sprinkle of Pumpkin Cream Cheese or vegan parmesan for an umami-packed finish.

Don’t hesitate to explore your own variations; the world of homemade gnocchi is as vibrant and diverse as the flavors of autumn!

What to Serve with Easy Vegan Pumpkin Gnocchi with Sage Butter?

Creating a full and satisfying meal around your homemade gnocchi can elevate your cozy dinner experience!

Garlic Spinach Sauté: Freshly sautéed spinach with garlic offers a vibrant, slightly bitter contrast that balances the richness of the sage butter.
Roasted Brussels Sprouts: Crispy-roasted Brussels sprouts bring a satisfying crunch and a hint of sweetness, enriching the autumnal flavors of the dish.
Creamy Vegan Risotto: Creamy risotto with seasonal vegetables adds warmth and a comforting touch to your plate, making for an indulgent duo.
Balsamic Glazed Carrots: Sweet, caramelized carrots drizzled with balsamic glaze provide a bright acidity that complements the richness of the gnocchi nicely.
Chickpea Salad: A refreshing salad with chickpeas, cucumbers, and a lemon vinaigrette adds a light and zesty flavor while providing a protein boost.
Toasty Garlic Bread: Warm, toasted garlic bread will soak up the extra sage butter, making every bite of gnocchi irresistible and enhancing the meal’s cozy vibe.
Vegan Caesar Salad: A classic salad with crisp greens and a creamy vegan dressing offers a crunchy and tangy contrast to the soft gnocchi.
Cranberry Apple Crisp: End your meal on a sweet note with a warm cranberry apple crisp, whose tartness pairs beautifully with the fall flavors of the gnocchi.
Chai-Spiced Tea: A cup of chai-spiced tea complements the meal with its warm spices, perfect for rounding off a cozy, autumn evening.

How to Store and Freeze Pumpkin Gnocchi

Fridge: Store cooked pumpkin gnocchi in an airtight container for up to 3 days. Reheat gently in a pan with a splash of vegetable broth to prevent sticking.
Freezer: To freeze uncooked gnocchi, place them on a floured baking sheet in a single layer until firm, then transfer to a freezer bag for up to 3 months. Cook directly from frozen for convenience.
Reheating: Reheat cooked gnocchi in a pan with a bit of vegan butter or oil for about 5 minutes. Toss gently until warmed through and coated in a delicious sauce.
Make-Ahead Tip: For a quick dinner, prepare homemade pumpkin gnocchi ahead of time and freeze them! This way, you can enjoy scratch-made comfort even on busy nights.

Pumpkin Gnocchi with Vegan Sage Butter Recipe FAQs

How do I select the right pumpkin for gnocchi?
Absolutely! When choosing a pumpkin, opt for fresh, firm pumpkins that are heavy for their size and have a smooth skin. Look for pumpkins without dark spots or blemishes, as these can indicate overripeness. If you can’t find fresh pumpkin, canned pumpkin works too, just be sure to drain any excess moisture for the best results.

How should I store leftover cooked pumpkin gnocchi?
You can store cooked pumpkin gnocchi in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a pan with a splash of vegetable broth or a bit of vegan butter to prevent sticking. This method keeps your gnocchi tender and delicious!

Can I freeze pumpkin gnocchi? If so, how?
Yes, you can absolutely freeze uncooked pumpkin gnocchi! Place them in a single layer on a floured baking sheet, ensuring they don’t touch each other. Freeze until firm (about 1-2 hours), then transfer them to a freezer bag. They can be stored for up to 3 months. When you’re ready to cook, there’s no need to thaw; just drop them directly into boiling salted water!

What if my gnocchi dough is too sticky?
Very good question! If your dough feels too sticky, you can incorporate more flour gradually. Start by adding just a tablespoon at a time until the texture feels right—soft and slightly tacky, but not overly wet. Always remember, adding too much flour at once can lead to dense gnocchi. It’s essential to find that perfect balance!

Are there any allergies I should consider with this recipe?
Yes! This recipe is primarily vegan, making it free from dairy and eggs, but it’s important to consider any gluten allergies if using regular flour. For a gluten-free option, you can substitute with a gluten-free all-purpose flour blend. Always check ingredient labels to ensure safety, especially if you’re cooking for someone with allergies.

Can I adjust the flavor profile of the vegan sage butter?
Absolutely! If you’re looking to mix it up, consider substituting the fresh sage with other herbs like thyme, rosemary, or even a hint of garlic for a different flavor experience. You can also add a squeeze of lemon juice at the end for some brightness or a pinch of red pepper flakes for a kick. Enjoy experimenting!