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Vegan pumpkin gnocchi with sage butter sauce


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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. Dairy-free, eggless.
Prep Time:40 mins
Cook Time:10 mins
Total Time:50 mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Diet: Vegan
Yield: 2 servings
Calories: 798kcal
Author: Plantiful Bakery


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



  • 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.


  • 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!



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.


Serving: 1serving | Calories: 798kcal
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