Easy Pumpkin Gnocchi
A delightful and easy-to-make pumpkin gnocchi perfect for fall. Chewy, flavorful, and versatile!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling
- 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
- Cook the pumpkin and potato: Boil pumpkin and potato cubes in salted water until fork-tender, about 15-20 minutes.
- Drain and mash: Drain veggies, cool slightly, then mash until smooth and creamy.
- Add flour and salt: Gradually sprinkle flour and salt over the mash, mixing until a dough forms.
- Knead the dough: Transfer to a floured surface and knead gently for 1-2 minutes.
- Shape the gnocchi: Roll dough into rope shapes and cut into 1-inch pieces, pressing lightly with a fork for ridges.
- Prepare the water: Boil another pot of salted water; drop in gnocchi in batches without overcrowding.
- Cook the gnocchi: Once they float (about 2-3 minutes), scoop out with a slotted spoon.
- Make the sauce: Melt vegan butter with sage in a skillet, then toss in the gnocchi and cook for another 1-2 minutes.
Notes
Serve with extra sage, nutritional yeast, or a drizzle of balsamic glaze. Great for customizing!
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pumpkin, gnocchi, fall recipe, homemade pasta, vegetarian