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Vegan Pumpkin Gnocchi with Sage and Garlic Butter Sauce. They are soft on the inside, golden-brown and crispy on the outside, flavorful, and easy to make with just a few simple ingredients. Best served with white pepper and cashew parmesan cheese. The recipe includes step-by-step photos on how to make these delicious gnocchi at home. Dairy-free, eggless.

THESE PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE ARE

• vegan
• dairy-free
• egg-free
• flavorful
• soft on the inside
• crispy and golden-brown on the outside
• so delicious
• easy to make
• made with simple ingredients
• the ultimate autumn comfort food

WHAT YOU NEED TO MAKE PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

You need the following ingredients to make pumpkin gnocchi (the exact measurements are in the recipe card below):

• Potatoes – Use Yukon gold or russet potatoes.
• Pumpkin – I used Hokkaido pumpkin (Red Kuri squash) for this recipe, but you can experiment with other types of pumpkin and squashes. Make sure the pumpkin is ripe, or else the puree could be watery, and the dough would need much more flour to not be sticky.
• Flour – Use all-purpose flour or plain spelt flour. Some flours absorb liquid differently, so you may need to add more flour than the recipe calls for.
• Salt – I recommend using Ravaneō N°15 Flower of Salt.
• Pepper – I recommend using Ravaneō N°03 White Kampot Pepper – it gives it a powerful taste with earthy tones and an herbal aroma.
• Nutmeg – Adds fall flavor. It is an optional ingredient.
• Vegan butter – Use your favorite plant-based butter.
• Sage – Fresh sage leaves are the best to use for this recipe. However, dry sage will work as well. Sage is super easy to grow at home and can be used in many different meals.
• Garlic – adds delicious flavor to the dish.

HOW TO MAKE HOMEMADE CASHEW PARMESAN CHEESE

Check out this recipe:

EASY HOMEMADE VEGAN PARMESAN CHEESE

Making this Homemade Vegan Parmesan Cheese is so easy! It’s flavorful and cheesy. You will need only four ingredients and a food processor or blender. And it's done in less than 5 minutes!

Check out this recipe

HOW TO MAKE VEGAN PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Boil potatoes

In a pot, boil the whole potatoes with their skin on for about 20-35 minutes or until they are easily pierced with a fork. Peel the potatoes while they’re still hot and then mash them with a potato masher or fork. Set aside to cool down to room temperature.

2. Step: Make pumpkin puree

Add the peeled pumpkin into a pot and boil for about 15-20 minutes or until fork-tender. Drain (make sure there’s no water left) and set aside to cool down to room temperature. Then mash with a fork into a puree.

3. Step: Make pumpkin gnocchi

To a large bowl, add mashed potatoes, pumpkin puree, flour, salt, white pepper, and a pinch of ground nutmeg. Mix everything together with a wooden spoon, then knead the dough with your hands to form a smooth dough. Don’t overmix the dough. Add more flour if the dough is too sticky.

Cut the dough into 4-8 pieces, then roll each piece into a rope and cut it into small gnocchi pieces with a sharp knife. Lightly dust work surface with flour between each rope as needed.

You can boil the gnocchi as is or make ridges on them. To make the ridges, place lightly floured gnocchi on the top of the fork rolling it down with your thumb. Repeat with the rest of the dough. Place the gnocchi on a lightly floured cutting board so they won’t stick together.

Note: You can refrigerate the gnocchi dough or freeze the gnocchi pieces for later.

4. Step: Boil the gnocchi

Bring a large pot of salted water to a boil. Add in the gnocchi and boil until they float to the top (stir to prevent them from sticking). Remove with a slotted spoon and set aside.

5. Step: Make sage and garlic butter sauce

Place a medium-size pan over medium heat, add in vegan butter and let it melt. Add in sage leaves and cook until fragrant. Add minced garlic and stir a few times. Finally, add in cooked pumpkin gnocchi, season with salt and pepper, and let them cook in the butter sauce until golden brown and crispy.

Serve with fresh white pepper and vegan parmesan cheese. Enjoy!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE PUMPKIN GNOCCHI DOUGH?

Store the pumpkin gnocchi dough wrapped in aluminum foil in the fridge for up to 5 days.

HOW TO STORE PUMPKIN GNOCCHI LEFTOVERS?

First, make sure the leftover gnocchi have cooled down completely. Then store in an airtight container in the fridge for up to 3 days.

CAN YOU FREEZE HOMEMADE PUMPKIN GNOCCHI?

You can freeze uncooked gnocchi for up to 2 months. Store them in a plastic ziplock bag or an airtight container. When ready to eat, put them directly in boiling water and boil for a few minutes until they rise on the surface.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Pumpkin Alfredo Sauce
• Roasted Pumpkin Soup
• Roasted Garlic Potato Soup
• Homemade Vegan Parmesan Cheese
• Lentil Bolognese Sauce
• Pizza Babka

This recipe was created in collaboration with @ravaneofoods.

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

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VEGAN PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

Vegan Pumpkin Gnocchi with Sage and Garlic Butter Sauce. They are soft on the inside, golden-brown and crispy on the outside, flavorful, and easy to make with just a few simple ingredients. Best served with white pepper and cashew parmesan cheese. Dairy-free, eggless.

Course Dinner, Lunch, Main Course

Cuisine Italian

Diet Vegan

Prep Time 40 minutes

Cook Time 10 minutes

Total Time 50 minutes

Servings 2 servings

Calories 798kcal

Author Plantiful Bakery

Ingredients

Pumpkin Gnocchi:

• 220 g Yukon gold potatoes or russet potatoes
• 200 g fresh Hokkaido pumpkin peeled and cut into large pieces
• 270 g all-purpose flour + extra for flouring
• ¾ tsp salt
• white pepper to taste
• pinch ground nutmeg

Sage and Garlic Butter Sauce:

• 60 g vegan butter
• 15 fresh sage leaves
• 2 garlic cloves minced
• salt to taste
• white pepper to taste

Instructions

Potatoes

• In a pot, boil the whole potatoes with their skin on for about 20-35 minutes or until they are easily pierced with a fork. Peel the potatoes while they're still hot and then mash them with a potato masher or fork. Set aside to cool down to room temperature.

Pumpkin

• Add the peeled pumpkin into a pot and boil for about 15-20 minutes or until fork-tender. Drain (make sure there's no water left) and set aside to cool down to room temperature. Then mash with a fork into a puree.

Pumpkin Gnocchi

• To a large bowl, add mashed potatoes, pumpkin puree, flour, salt, white pepper, and a pinch of ground nutmeg. Mix everything together with a wooden spoon, then knead the dough with your hands to form a smooth dough. Don't overmix the dough. Add more flour if the dough is too sticky.
• Cut the dough into 4-8 pieces, then roll each piece into a rope and cut it into small gnocchi pieces with a sharp knife. Lightly dust work surface with flour between each rope as needed.
• You can boil the gnocchi as is or make ridges on them. To make the ridges, place lightly floured gnocchi on the top of the fork rolling it down with your thumb. Repeat with the rest of the dough. Place the gnocchi on a lightly floured cutting board so they won't stick together.
• Bring a large pot of salted water to a boil. Add in the gnocchi and boil until they float to the top (stir to prevent them from sticking). Remove with a slotted spoon and set aside.

Sage & Garlic Butter Sauce

• Place a medium-size pan over medium heat, add in vegan butter and let it melt. Add in sage leaves and cook until fragrant. Add minced garlic and stir a few times. Finally, add in cooked pumpkin gnocchi, season with salt and pepper, and let them cook in the butter sauce until golden brown and crispy.
• Serve with fresh white pepper and vegan parmesan cheese. Enjoy!

Notes

Storing:

Store the pumpkin gnocchi dough wrapped in aluminum foil in the fridge for up to 5 days.

To refrigerate any leftovers (cooked gnocchi with sauce), first, make sure the gnocchi have cooled down completely. Then store in an airtight container in the fridge for up to 3 days.

You can also freeze uncooked gnocchi for up to 2 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1serving | Calories: 798kcal

Nutrition Facts

Serving: 1 / Calories: 798kcal / Total Fat: 23,6g / Saturated Fat: 11,3g / Cholesterol: 0mg / Total Carbohydrate: 126,6g / Fiber: 6,6g / Sugar: 5,3g / Protein: 16,9g / Sodium: 975mg / Potassium: 721mg / Iron: 8,0mg

Příspěvek VEGAN PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE se objevil jako první na Plantiful Bakery.

THIS ROASTED GARLIC POTATO SOUP IS:

• vegan
• dairy-free
• egg-free
• gluten-free (if you don’t use oat cream)
• savory
• warm
• creamy and smooth
• nourishing
• healthy
• comforting
• packed with deep garlic flavor
• made with potatoes and roasted garlic
• so delicious
• quick and easy – made in less than 30 minutes
• perfect for cold days

WHAT YOU NEED TO MAKE VEGAN CREAMY ROASTED GARLIC POTATO SOUP:

You need the following ingredients to make this Roasted Garlic Potato Soup (the exact measurements are in the recipe card below):

• Garlic – Roasted garlic is slightly sweet and has a less pungent taste, so the soup is not too spicy.
• Olive oil – You will roast the garlic cloves in olive oil and end up with garlic oil, which you can use in cooking in many ways.
• Sea salt
• Potatoes – I used red potatoes, but you can use white potatoes as well (they are more starchy).
• Vegetable broth – For best flavor, use homemade vegetable broth. Use the broth depending on how thin or thick you want the soup to be.
• Soy or oat cream – Adds extra creaminess, but you can substitute for coconut milk or any plant-based milk or just more vegetable broth.
• Nutritional yeast – adds a cheesy flavor to the soup.
• Onion powder – add more flavor.
• Black pepper
• Bread – to make croutons. Use at least 1-day old bread.

Equipment you need:

• Small baking dish – for roasting garlic.
• Medium-size pot – for boiling potatoes.
• Blender – I recommend using a high-speed blender for a super smooth consistency.
• Baking tray – to make bread croutons.
• Parchment paper or aluminum foil

HOW TO MAKE VEGAN CREAMY ROASTED GARLIC POTATO SOUP:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Roasted Garlic Potato Soup is super easy and comes with 4 following steps:

1. Step: Roast garlic

Preheat the oven to 200°C (400°F).

To a small baking dish, add peel garlic cloves and drizzle them with olive oil and little sea salt. Bake in the preheated oven for 15-20 minutes until slightly golden brown and soft. Be careful not to burn them.

After the garlic is roasted, let it cool slightly.

2. Step: Boil potatoes

Cut potatoes into cubes and boil them on medium heat in salted water until tender. After boiling, drain the potatoes.

3. Step: Blend everything into a smooth soup

To a blender, add boiled potatoes, roasted garlic cloves (without the oil*), vegetable broth, soy cream, nutritional yeast, and onion powder. Season with black pepper and blend until smooth and creamy. Add more vegetable broth if too thick and season with salt and pepper if needed, and blend again.

*You can use the leftover garlic oil in salads, cooking, for drizzling, or when making the bread croutons.

4. Step: Make bread croutons (optional) and serve

Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper or aluminum foil. Cut the bread into small cubes and put it on the tray. Toss the bread with olive oil (you can use the leftover garlic oil) and season with black pepper. Bake for about 10 minutes until golden brown and crispy (the time depends on how thick you cut your cubes).

Serve the soup with a drizzle of soy cream or garlic oil and crispy bread croutons.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE ROASTED GARLIC POTATO SOUP?

First, make sure the soup is cooled completely. Then store it in the fridge in a pot with the lid one, in which you can reheat it later. Or you can store it in an airtight container.

HOW LONG DOES ROASTED GARLIC SOUP LAST?

The Garlic Soup will last up to 3 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

Savory:

• Creamy Roasted Pumpkin Soup
• Vegan Pumpkin Alfredo Sauce
• Homemade Cashew Parmesan Cheese
• Tofu Scramble Eggs

Sweet:

• Cinnamon French Toast
• Chocolate Chunks Pretzel Skillet Cookie
• Pecan Pie Bars With Maple Syrup
• Bakery-Style Chocolate Chip Muffins
• Hot Chocolate With Rum

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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CREAMY ROASTED GARLIC POTATO SOUP (VEGAN)

This Roasted Garlic Potato Soup has a super creamy and smooth consistency and deep flavor. It’s easy to whip together in less than30 minutes. Made with potatoes, garlic, olive oil, and vegetable broth. A warming bowl of this delicious soup with crispy bread croutons is perfect for cold winter days.

Course Soup

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 servings

Calories 388kcal

Author Plantiful Bakery

Ingredients

Soup:

• 12-14 cloves (60-70g) garlic, peeled
• 60 g (1/4 cup) olive oil
• sea salt
• 500 g (1,1 lb) potatoes, raw, peeled
• water
• 250-350 ml (1 cup+) vegetable broth *
• 60 ml (1/4 cup) soy or oat cream **
• 3 tbsp nutritional yeast
• 1 tsp onion powder (optional)
• black pepper

Croutons (optional):

• 2-4 slices old bread (at least 1 day old)
• olive oil (you can use the garlic oil form roasting the garlic)
• black pepper

Instructions

Soup:

• Preheat the oven to 200°C (400°F). To a small baking dish, add peel garlic cloves and drizzle them with olive oil and little sea salt. Bake in the preheated oven for 15-20 minutes until slightly golden brown and soft. Be careful not to burn them. After the garlic is roasted, let it cool slightly.
• Meanwhile, cut potatoes into cubes and boil them on medium heat in salted water until tender. After boiling, drain the potatoes.
• To a blender, add boiled potatoes, roasted garlic cloves (without the oil***), vegetable broth, soy cream, nutritional yeast, and onion powder. Season with black pepper and blend until smooth and creamy. Add more vegetable broth if too thick and season with salt and pepper if needed, and blend again.

Croutons:

• Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper or aluminum foil. Cut bread into small cubes and put it on the tray. Toss the bread with olive oil and season with black pepper. Bake for about 10 minutes until golden brown and crispy
• Serve the soup with a drizzle of soy cream or garlic oil and crispy bread croutons.

Notes

* Use the broth depending on how thin or thick you want the soup to be.

** You can substitute for coconut milk or any plant-based milk or just more vegetable broth.

*** You can use the leftover garlic oil in salads, cooking, for drizzling, or when making the bread croutons.

Nutrition

Calories: 388kcal

Nutrition Facts

Serving: 1 bowl / Calories: 388kcal / Total Fat: 15,0g / Saturated Fat: 2,0g / Cholesterol: 0mg / Sodium: 1651mg / Total Carbohydrate: 54g / Fiber: 6,5g / Sugar: 4,6g / Protein: 11,9g / Iron: 2,9mg / Calcium: 82mg / Potassium: 1258mg

*The nutrition facts are calculated without the bread croutons.

Příspěvek CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) se objevil jako první na Plantiful Bakery.