Vegan Pumpkin Gnocchi in Sage Sauce

Homemade Vegan Pumpkin Gnocchi in Sage Sauce is the perfect way to celebrate the fall season.

I like how tasty the pumpkin gnocchi is when topped with the flavorful vegan sage sauce.

Delicious Vegan Pumpkin Gnocchi in Sage Sauce.

This recipe is based upon a traditional gnocchi made with mashed potatoes.

However, instead of using the traditional diary to make the dough, we are using pumpkin puree.

Did you try my Vegan and Gluten Free Pumpkin Bread?

That bread is also a Mediterranean diet friendly. Both this recipe for gnocchi and that pumpkin bread recipe are nice recipe ideas for the fall season!

To make this recipe you will need fresh sage leaves. You can find fresh sage leaves here.

Tips for making homemade gnocchi with pumpkin.

Like with other pasta recipes, you will need a flat work surface that has been adequately floured. I would prepare this workspace while the potatoes are boiling on the stove so that you are ready to go when you need to.

Here are some more great tips for you.

1. Russet potatoes are the perfect potato for this recipe because of their starch content which help the potato stand up to the boiling etc. Another option is to use a Yukon gold if you cannot find russet potatoes.
2. Thanks to that starch content from the potatoes, the water used to boil it in may be of use later on. If your dough seems to be too dry, add a teaspoon at a time of the potato water to help hold things together.
3. Vegan butter can usually be found by the regular butter at your local grocery store. However, you can optionally try using olive oil instead.
4. Gnocchi can be frozen. In a baking pan lined with parchment paper, carefully place the gnocchi pieces leaving space between them to prevent sticking together. Once frozen,you can transfer the gnocchi to a freezer bag.

How to store leftover pumpkin gnocchi.

This gnocchi is best when used fresh. However, should be stored in an airtight container and refrigerated (without the sauce mixed in).

By the way, while you are here you may also be interested in these ideas.

• No Bake Vegan Carrot Cake Bars
• Vegan Strawberry Rhubarb Crisp
• Easy Chocolate Chip Hummus
• Vegan Lemon Garlic Pasta
• Mediterranean Diet Summer Potato Salad
• Vegan Sweet and Sour Tofu
• Mediterranean Diet Cranberry Orange Muffins
• Vegan Sweet Potato Chocolate Cake

 

About this recipe for vegan gnocchi.

This is a two part recipe for making homemade pumpkin gnocchi. Also, this recipe is based upon a traditional gnocchi idea.

The first part of this recipe is for making the gnocchi itself.

Then we will make the sauce that the gnocchi will be served with. Lastly, we will quickly cook the gnocchi in the sauce before serving.

Ingredients needed to make this Vegan Pumpkin Gnocchi .

• Potatoes- The potatoes should be peeled and cut into cubes.
• Pumpkin Puree- You can simply use canned pumpkin puree for this recipe.
• Flour- All purpose or a gluten free all purpose alternative that measures the same.
• Salt- An optional ingredient to add to the dough or the boiling process.
• Vegan Butter. This is used to make the sage sauce.
• Sage- Fresh Sage should be used.
• Onion - This is used to add flavor to the sauce.
• Sun Dried Tomatoes- The sun dried tomatoes add a sprinkle of both color and flavor to this recipe.
• Seasonings as desired. This can include Italian Seasonings, Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.
• Vegan Parmesan Cheese- as desired for serving.

How to make Vegan Pumpkin Gnocchi in Sage Sauce

This recipe makes four servings.

• Start by boiling the potatoes until soft- about 12-15 minutes. Transfer (and strain the water!) the potatoes to a large bowl and then mash the potatoes until fully mashed.
• Add the pumpkin puree to the mashed potatoes and mix until fully incorporated. You can use a mixer, processor, or do this by hand.
• Next, add the flour to the potato and pumpkin mixture along with any seasoning. When you are able to form a dough then transfer the dough to a floured work surface.
• Divide the dough in half and then in half again. Roll the first portion to about ½" thickness. Then cut the dough into ¾-1" pieces. Repeat the process until done. Then place the pieces in the refrigerator to set (about 10 minutes).
• To cook the gnocchi, bring a large pot with water to a boil (add salt as desired). Working in batches, boil the gnocchi until it floats (1-4 minutes depending on your pot size). Stir the gnocchi as needed to prevent sticking.
• Use a slotted spoon to transfer the cooked gnocchi to a holding area.
• To make the sauce, in a saucepan or skillet on medium heat, melt your vegan butter until melted. Then add your sage leaves and cook until crisp. Remove the sage and then add the onions cook until soft. Once the onions are soft, you can stir in the tomatoes and desired seasoning and cook for another minute.
• Lastly, add the gnocchi and sage to the skillet and cook until you reach a desired crispness.

Expert Tip👉 If the gnocchi dough seems to be too dry, add a teaspoon at a time of the water left from boiling the potatoes.

👇👇👇 Related recipes you may also be interested in.👇👇👇

• Mediterranean Diet Pumpkin Bread
• Delicious Honey Mashed Sweet Potatoes
• Mediterranean Diet Roasted Potatoes
• Mediterranean Diet Potato Salad
• How to Make Vegan Potato Salad

Vegan Pumpkin Gnocchi in Sage Sauce. A tasty Mediterranean inspired recipe made with potatoes and pumpkin puree. No added dairy.