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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:
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!
VEGAN PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE
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
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
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