Easy Pumpkin Gnocchi
A cozy fall dish, easy to make and bursting with pumpkin flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian
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
- Prepare the Pumpkin and Potato: Peel and cube your pumpkin and potato. Roast fresh pumpkin at 400°F (200°C) for 30-40 minutes or boil the potato until fork-tender (about 15-20 minutes).
- Make the Dough: Combine the cooked pumpkin and potato in a large bowl, add salt, and mash until smooth. Gradually incorporate flour until the dough forms a soft ball.
- Roll and Cut: Divide the dough into sections, roll each into logs about ½ inch in diameter, and slice into 1-inch pieces.
- Cook the Gnocchi: Boil salted water and drop gnocchi in batches. Cook until they float (about 2-3 minutes) and remove with a slotted spoon.
- Sauté with Sage Butter: Melt vegan butter in a skillet, add sage, then toss in the gnocchi and cook for a few minutes until they crisp and the butter browns.
- Serve and Enjoy: Plate the gnocchi warm with optional garnishes like Parmesan or balsamic glaze.
Notes
For best results, do not overcrowd the pot while cooking the gnocchi. Experiment with different toppings and sauces for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin gnocchi, fall recipes, homemade gnocchi, vegetarian pasta, cozy meals