(My Pumpkin Gnocchi is inspired by the recipe found at Recipes, Food & Cooking here.)
Step by Step Instructions:
You don’t need much for this delicious Pumpkin Gnocchi, so here’s what you’ll need: Sprouted Whole Wheat Flour (AP flour is fine too but it’s a bit less healthy), Canned Pure Pumpkin (1 cup is all you need), Salt & Pepper, 1 Egg, Pumpkin Pie Spice, and about 8 ounces of Sweet Potatoes (I used 2 small ones that weighed around 11 oz total).
The Pumpkin Gnocchi has a browned better sauce, so you’ll need these 3 ingredients: Fresh Sage, Vegan Parmesan (or regular), and Earth Balance dairy free butter (or regular butter).
Begin the Pumpkin Gnocchi by baking your potatoes, which I did in the microwave. While the potatoes baked, I measured out a cup of pumpkin, and then saved the rest for another pumpkin recipe.
I also washed my sage (note to self, use WAY more sage cuz it’s so good), and then let it dry so it’s not wet when we use it in the butter sauce.
Once the potatoes bake, cut them in half so they can cool enough to work with.
Now you can use a grater but a potato ricer WAY more fun, because it reminds me of playing with play-doh as a kid.
Then scoop the potato from the skin and pop it into the potato ricer. Press the top down, and then it should ooze out into a bowl. This method helps keep the potato really light and fluffy.
And then scoop as much potato off of the ricer as you can.
Now add the egg and pumpkin to the potatoes, and combine well.
I added about a cup of the sprouted whole wheat flour, because it’s better to add more later than add too much. One thing about adding flour to gnocchi is that too much can make your gnocchi really tough, so start with a cup.
Finally you’ll add 1/2 teaspoon of pumpkin pie spice, 3/4 teaspoon of salt, and about 1/2 teaspoon of pepper. Then stir it into the dough.
Grab a large cutting board and lightly flour it, then turn the dough onto the board. Also go ahead and start a pot of water boiling, and I opted to do small batches at a time, so I used a small pot.
Then knead the dough for about a minute or until it’s pretty smooth, and if the dough is sticky add more flour.
I used my bench scraper tool to help me divide the dough into 8 even pieces. Take one and flour your board more.
Roll the dough into a 1/2-3/4 inch thick log, and then use a knife or bench scraper to cut it into about 1-inch sized pieces.
Use a fork as you see here to gently press an impression into the gnocchi, because it’ll give that traditional, homemade look.
They won’t look perfect, but they add texture and look cool.
Once your water is boiling, then you’re ready to cook!
Doing one segment at a time so I could try out different cooking lengths, I loaded up the gnocchi in my spider so I could gently load them into the pot.
Then cook the gnocchi for about 4 minutes.
You’ll see the Pumpkin Gnocchi starts to float once it’s cooked, and I usually cooked them another minute after the floated. Four minutes worked well for me, so you can experiment as you like. Once it’s cooked, use the spider to transfer to a strainer, and continue with the rest of the gnocchi dough.
Once my gnocchi is draining, the sauce comes together quickly. Start by melting 4 tablespoons of butter or Earth Balance for dairy free in a pan over medium heat.
Once the butter melts, add some torn sage leaves (as much as you like) to the hot butter so they start to crisp.
As soon as the butter has browned (5 minutes or so), then remove it from the heat and carefully add the gnocchi. You’ll likely have splattering with water still on the gnocchi so stand back. Stir until the Pumpkin Gnocchi is coated and serve right away with Vegan (or regular) Parm. So happy gnocchi making!
Pumpkin Gnocchi with Sage Browned Butter
Prep
Cook
Total
Yield 4 servings
This simple dish is a perfect way to enjoy the flavors of Fall!
Ingredients
Gnocchi Ingredients:
- 8 oz. baked Sweet Potatoes (approximately - I used 2 small potatoes)
- 1 Egg
- 1 cup Pumpkin Purée
- 1 cup Sprouted Whole Wheat Flour (or flour of choice like AP flour)
- 1/2 t. Pumpkin Pie Spice
- 3/4 t. Salt
- 1/2 t. Pepper
Browned Butter Sauce:
- 4 T. Butter of Choice (I went with Earth Balance to keep it dairy free)
- 8-16 Sage Leaves, washed, dried, and torn or sliced
Toppings:
- Vegan Parm (or regular Parmesan cheese)
- Fresh Sage (optional)
Instructions
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Prep Work: Begin by baking your potatoes in the microwave, then let them cool enough that you can handle them. While the potatoes bake, measure out your pumpkin, wash and dry your fresh sage, and bring a pot of water to a boil.
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Gnocchi: Scoop out the potatoes from the skin and put them in a ricer and rice the sweet potatoes into a bowl. Then add the egg and pumpkin and stir well. Finally add about a cup of flour plus the pumpkin pie spice and salt and pepper to the mixture and combine. If you need to add more flour if it’s too wet, or add some water if it’s too dry, you can do that.
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Forming the Gnocchi: Flour a cutting board lightly and knead the gnocchi on the board until it’s well combined. Then cut the dough into 8 equal pieces. Flour the surface and roll each piece into a 1/2-3/4” log and cut the log into about 1-inch pieces. Then you can roll the gnocchi on the back of a fork for a traditional gnocchi look with the ridges. Repeat with all 8 pieces.
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Cooking the Gnocchi: In batches (I did one log at a time), transfer the gnocchi with a spider to the boiling water and cook for 3 1/2 to 4 minutes. Then use the spider to transfer the gnocchi to a drainer. Repeat with however much of the gnocchi you’d like to make at that time. You can always roll out the gnocchi and then refrigerate for up to 3 days.
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Browned Butter Sauce: Heat a pan over medium-high heat and melt the butter. Then add the fresh sage to the butter as it starts to brown. Once the butter is brown, remove it from the heat and add the cooked gnocchi to it, toss and serve right away. Top with Vegan or regular Parm and fresh sage if you desire. Enjoy!
Courses Side Dish
Cuisine Italian
Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving | ||
|---|---|---|
Calories 294 | ||
% Daily Value | ||
Total Fat 13 g | 20% | |
Saturated Fat 4 g | 20% | |
Unsaturated Fat 7 g | ||
Cholesterol 47 mg | 16% | |
Sodium 610 mg | 25% | |
Total Carbohydrates 38 g | 13% | |
Dietary Fiber 6 g | 24% | |
Sugars 6 g | ||
Protein 7 g | 14% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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