Description

This 3 Ingredient Pumpkin Gnocchi with Brown Butter Garlic Sage Sauce is a delicious, comforting dish perfect for fall. Made with simple pantry staples like pumpkin puree, Yukon gold potatoes, and flour, it offers a soft, pillowy texture and a rich, savory sauce combining browned vegan butter, garlic, and aromatic sage. This vegan recipe is easy to prepare, cooked briefly in boiling water, and finished by simmering in a flavorful sauce, making it an ideal homemade meal for seasonal celebrations or cozy dinners.

Ingredients

Scale

Gnocchi Dough

1 15-ounce can pumpkin puree
2–3 cups (250–375 g) all purpose flour
2 small Yukon gold potatoes
1 teaspoon sea salt

Brown Butter Garlic Sage Sauce

1/4 cup (56 g) unsalted vegan butter
7–8 cloves garlic, minced
1/2 cup roughly chopped sage
3/4 cup (180 mL) dairy free milk or cashew cream
1 teaspoon sea salt

For Serving

Fresh vegan parmesan (optional)
Black pepper (to taste)

Instructions

Prep: Wash and boil the Yukon gold potatoes until fork tender, about 20 minutes. Rinse under cold water and carefully peel once cool enough to handle. Mince the garlic and roughly chop the sage while potatoes cook.
Make the pumpkin gnocchi dough: In a food processor, combine pumpkin puree, peeled potatoes, flour, and sea salt. Pulse and blend until the dough comes together and resembles a pie crust texture. Add up to 1/4 cup extra flour if dough is too sticky.
Chill the dough: Place the gnocchi dough in the refrigerator to firm up while preparing the sauce and boiling water.
Heat a pot of water: Fill a large pot with 4 cups of water and bring it to near boiling. It should be boiling by the time you finish the sauce.
Browns the butter: In a large saucepan over medium heat, melt the vegan butter. Continue cooking and stirring until the butter turns golden brown with browned flecks, being careful not to burn it.
Sauté the garlic: Add the minced garlic and cook until fragrant and lightly browned. Add the chopped sage and reduce heat to low. Sauté until the sage is aromatic.
Finish the sauce: Add dairy free milk and sea salt. Stir well and bring sauce to a boil. Once boiling, remove from heat and cover to keep warm.
Make the gnocchi: Remove dough from fridge. Flour a clean surface generously. Divide dough into four equal parts, setting three aside while you work with one.
Boil: Using a slotted spoon, carefully place gnocchi pieces into boiling water. Cook until they float to the surface, about 2-3 minutes.
Cook: Remove cooked gnocchi with a slotted spoon and transfer into the brown butter sage sauce.
Repeat: Repeat boiling, cooking, and transferring with remaining dough portions. Reserve 1/4 cup of pasta water after all batches are cooked.
Cook in sauce: Add the reserved pasta water to the sauce with the gnocchi. Simmer gently on low heat, tossing to coat evenly for 2-3 minutes.
Serve and enjoy: Serve warm sprinkled with fresh vegan parmesan and black pepper to taste. Enjoy the comforting flavors!

Notes

Adjust flour amount as needed to achieve a dough that is soft but not sticky.
Be careful not to burn the vegan butter when browning; watch for golden brown color and nutty aroma.
If you don’t have dairy-free milk, cashew cream is a great alternative for creaminess.
Make sure water is boiling before adding gnocchi to cook properly.
Reserved pasta water helps loosen the sauce and helps it coat the gnocchi perfectly.
These gnocchi freeze well before boiling. Freeze shaped gnocchi on a tray, then transfer to a bag. Boil from frozen when ready to eat.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Keywords: pumpkin gnocchi, vegan gnocchi, brown butter sauce, garlic sage sauce, fall recipes, easy vegan dinner, homemade gnocchi