Description

These soft, pillowy pumpkin gnocchi are so easy to make for first-time pasta makers and are drenched in a rich ‘brown butter’ garlic sage sauce for the ultimate fall comfort food dinner! No eggs, no dairy, and SO easy!

Ingredients

Scale

1 15-ounce can pumpkin puree
2–3 cups (250– 375 g) all purpose flour
2 small Yukon gold potatoes
1 tsp sea salt

Brown Butter Sage Sauce:

1/4 cup (56 g) unsalted vegan butter
7–8 cloves garlic, minced
1/2 cup roughly chopped sage
3/4 cup (180 mL) dairy free milk or cashew cream
1 tsp sea salt

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Instructions

Prep: Wash and boil the Yukon gold potatoes until fork tender soft. This will be about 20 minutes. Once boiled and soft, rinse them under cold water and carefully peel away the potato skin (being careful if they are still warm). Make sure the garlic is minced and the sage is chopped.
Make the pumpkin gnocchi dough: In a food processor, add in the pumpkin puree, potatoes, flour, and sea salt. Blend and pulse until it’s a cohesive dough. It should start to bulk up like when making a pie crust. Add 1/4 cup extra flour if you’re struggling here.
Chill the dough: Place the pumpkin gnocchi dough in the fridge and prepare to begin the sauce and boil the pumpkin gnocchi water.
Heat a pot of water: Start to bring 4 cups of water to a boil. It will start to boil once you’ve finished the sauce.
Brown the butter: In a large saucepan, heat the vegan butter until melted on medium heat. Then let the butter continue cooking on medium heat until it browns, stirring as you go. Be careful not to burn the butter. The flecks of the butter will turn a golden brown.
Saute the garlic: Add in the minced garlic, and begin to cook the garlic until aromatic and lightly browned. Then add in the sage, and reduce the heat to low, sautéing the sage until aromatic.
Finish the sauce: Add in the dairy free milk and sea salt, and stir. Bring the sauce to a boil. Once boiling, turn the heat off, and cover.
Make the gnocchi: The pasta water should be near boiling. If it’s already start to boil, simply reduce the heat, and it will only take a minute or two to begin to boil again once ready. Take out the dough from the fridge, and flour a clean surface. Divide the dough into fourths, and set three pieces aside.
1. Roll: Roll one fourth of the dough into a long strand, about 1″ thick. Slice the gnocchi with a clean knife into 1″ pieces. If it’s easiest, you can slice the gnocchi into large pieces, then divide those in half.
2. Boil: Place the cut gnocchi carefully with a slotted spoon into the boiling pasta water. Allow them to cook until they float to the top, around 2-3 minutes.
3. Cook: Once cooked, use the slotted spoon again to add the gnocchi to the sage brown butter sauce.
4. Repeat: Repeat for all of the remaining gnocchi dough fourths, reserving 1/4 cup of pasta water at the end for the sauce.
Cook: Once the gnocchi are in the sauce, add in the 1/4 cup reserved pasta water, and bring the heat onto low. Gently toss the pumpkin gnocchi in the brown butter sage sauce, and reduce the heat to simmer for 2-3 minutes.
Serve and enjoy! Serve the gnocchi with fresh vegan parmesan and black pepper. Enjoy!

Notes

Gluten free: I have not tried this recipe yet with gluten free but I have tried it with einkorn flour. The einkorn flour needs a LOT of flour, and never really turns into a dough, so I would recommend sticking with the regular flour