Easy Pumpkin Gnocchi with Sage Butter Recipe
Introduction
Pumpkin gnocchi is a simple and delightful dish that mixes the flavors of fall with a comforting pasta experience. This easy recipe combines soft, pillowy gnocchi made from pumpkin and potato, dressed with a rich and fragrant sage butter sauce. It’s a perfect meal for cozy dinners or special occasions.
Why Make This Recipe
Making pumpkin gnocchi from scratch is easier than you might think! Not only is this dish a great way to use seasonal pumpkin, but it also gives you a chance to impress your family and friends with a homemade meal. The combination of flavors from the sweet pumpkin and herb-infused butter creates a delicious balance that everyone will love. Plus, it’s vegan-friendly, making it suitable for many diets.
How to Make Easy Pumpkin Gnocchi with Sage Butter
Ingredients
- 2 ⅔ cups (300 g / 11 oz) pumpkin, peeled and cubed
- ⅔ cup (100 g / 4 oz) starchy potato, peeled and cubed
- ½ tsp salt
- ¾ cup (95 g) flour, plus extra for dusting
- 2 tbsp (25 g) vegan butter
- 2 tsp fresh sage, densely packed
Directions
- Dice the peeled pumpkin and potato into cubes. Boil them in a saucepan of water for 10-15 minutes until they are fork-tender.
- Drain the pumpkin and potato thoroughly, then mash them together until smooth and lump-free.
- Gently mix the salt into the mashed mixture. Gradually add flour until it forms a soft dough ball. Be careful not to add too much flour to keep the gnocchi tender. You can test cook a few pieces to check the texture and adjust flour if needed.
- Flour a work surface well. Divide the dough into quarters and roll each piece into 2 cm (¾ inch) thick logs. Cut these logs into pillow-shaped pieces. Optionally, roll the pieces over the back of a fork or a gnocchi board to create ridges for the sauce to stick better.
- Bring a large pan of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pan. Cook until the gnocchi float to the surface (about 2-3 minutes). Remove them with a slotted spoon and set aside.
- In a small saucepan, melt the vegan butter over medium heat. Add the sage leaves and cook for 3-5 minutes until they turn crisp and fragrant.
- Divide the gnocchi into portions and drizzle with the warm sage butter and the crispy sage leaves for garnish. Enjoy immediately for the best texture!
How to Serve Easy Pumpkin Gnocchi
Serve the pumpkin gnocchi warm, drizzled with sage butter, and garnished with crispy sage leaves. You can pair it with a light salad or some roasted vegetables for a complete meal.
How to Store Easy Pumpkin Gnocchi
If you have any leftovers, store the gnocchi in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them before cooking. Lay the gnocchi on a baking sheet to freeze in a single layer, then transfer them to a freezer bag. They can be cooked directly from frozen.
Tips to Make Easy Pumpkin Gnocchi
- Use fresh pumpkin for the best flavor.
- Be careful with the flour; too much can make the gnocchi dense.
- Test a small piece of gnocchi when boiling to ensure the texture is to your liking.
Variation
You can experiment by adding different herbs such as thyme or rosemary to the butter for a different flavor profile. Additionally, feel free to mix in some nutritional yeast to the dough for a cheesy taste without dairy.
FAQs
1. Can I use canned pumpkin instead of fresh pumpkin?
Yes, canned pumpkin can be a convenient alternative. Just make sure it is pure pumpkin and not pumpkin pie filling.
2. What type of potato should I use for the gnocchi?
Use a starchy potato like russet or Yukon gold for the best results.
3. Can I make the gnocchi ahead of time?
Absolutely! You can prepare the gnocchi and refrigerate or freeze them until you’re ready to cook them.
Enjoy making and savoring this lovely pumpkin gnocchi!
