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Easy Pumpkin Gnocchi

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A comforting and elegant pumpkin gnocchi recipe perfect for fall gatherings.

Ingredients

Scale
  • 2 ⅔ cups pumpkin (cubed)
  • ⅔ cup starchy potato (cubed)
  • ½ tsp salt
  • ¾ cup flour
  • 2 tbsp vegan butter
  • 2 tsp sage (densely packed)

Instructions

  1. Prepare the Pumpkin and Potato: Begin by peeling and cubing your pumpkin and potato. Toss them together on a baking sheet, drizzle with a little olive oil, and sprinkle with a pinch of salt. Roast in a preheated oven at 425°F (220°C) for about 25-30 minutes until they’re tender and slightly caramelized.
  2. Mash It Up: Once roasted, let the pumpkin and potato cool slightly and transfer them into a large mixing bowl. Using a potato masher or a fork, mash them together until smooth.
  3. Make the Dough: Add the salt and gradually sprinkle in the flour. Gently combine the mixture until a soft dough starts forming. Avoid overworking the dough.
  4. Shape the Gnocchi: Flour your work surface lightly and turn the dough out. Divide it into 4 pieces and roll each piece into a long snake about ½ inch thick. Cut into uniform pieces, about 1-inch long.
  5. Add the Classic Gnocchi Indentation: Use the back of a fork to gently create an indentation on each piece.
  6. Cooking Time!: Bring a large pot of salted water to a boil. Drop in the gnocchi a few at a time and cook until they float to the surface, which should take about 2-4 minutes.
  7. Sauté and Serve: In a skillet, melt the vegan butter over medium heat and add in the sage leaves. Cook for just a minute until fragrant, then add the gnocchi to the skillet.

Notes

For added texture, serve with a simple arugula salad dressed with lemon vinaigrette. This dish holds up beautifully in the fridge for meal prep.

Nutrition

Keywords: pumpkin gnocchi, fall recipes, Italian cuisine, homemade gnocchi

Find it online: https://ivoryapron.com/one-pan-30-minute-creamy-pumpkin-gnocchi-sage-butter/