3 Ingredient Pumpkin Gnocchi with Brown Butter Garlic Sage Sauce Recipe

Introduction

This 3 Ingredient Pumpkin Gnocchi with Brown Butter Garlic Sage Sauce is a delightful and cozy dish perfect for fall or any time you crave comfort food. Soft, pillowy gnocchi made with pumpkin and potatoes pair beautifully with a rich, aromatic vegan brown butter sauce. It’s simple, satisfying, and sure to impress.

Ingredients

• 1 15-ounce can pumpkin puree
• 2-3 cups (250-375 g) all purpose flour
• 2 small Yukon gold potatoes
• 1 tsp sea salt
• 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 tsp sea salt (for the sauce)

Instructions

1. Step 1: Wash and boil the Yukon gold potatoes until fork tender, about 20 minutes. Rinse under cold water and carefully peel the skins while still warm. Mince the garlic and chop the sage.
2. Step 2: In a food processor, combine the pumpkin puree, peeled potatoes, flour, and 1 tsp sea salt. Pulse until a cohesive dough forms, similar to pie crust. Add extra flour (about 1/4 cup) if needed to achieve the right texture.
3. Step 3: Chill the dough in the fridge while you prepare the sauce and boil the water for gnocchi.
4. Step 4: Bring 4 cups of water to a boil in a pot, but wait until the sauce is nearly done before boiling the dough.
5. Step 5: In a large saucepan, melt the vegan butter over medium heat. Continue cooking until the butter turns golden brown and fragrant, stirring frequently to avoid burning.
6. Step 6: Add the minced garlic and cook until aromatic and lightly browned. Then add the chopped sage and reduce heat to low, sautéing until fragrant.
7. Step 7: Stir in the dairy free milk and 1 tsp sea salt. Bring to a boil, then turn off the heat and cover to keep warm.
8. Step 8: Remove the dough from the fridge and flour a clean surface. Divide the dough into four equal parts, setting three aside.
9. Step 9: Form the first portion of dough into gnocchi shapes. Carefully add them to the simmering water with a slotted spoon. Cook until they float to the surface, about 2-3 minutes.
10. Step 10: Using the slotted spoon, transfer the cooked gnocchi to the brown butter sage sauce. Repeat with remaining dough portions.
11. Step 11: Reserve 1/4 cup of the pasta cooking water. Add it to the sauce with the gnocchi and gently toss over low heat to combine and thicken the sauce for 2-3 minutes.
12. Step 12: Serve the gnocchi warm, topped with fresh vegan parmesan and black pepper if desired. Enjoy!

Tips & Variations

• Use chilled dough to make shaping easier and prevent sticking.
• Add nutmeg or cinnamon to the dough for extra warmth and depth of flavor.
• Substitute vegan butter with olive oil for a dairy-free option with a different flavor.
• Try adding toasted pumpkin seeds as a crunchy garnish for texture contrast.

Storage

Store leftover gnocchi and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of dairy free milk to loosen the sauce if needed. For best texture, it’s recommended to reheat gnocchi quickly to avoid them becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the gnocchi dough ahead of time?

Yes, you can prepare the dough a day in advance and keep it covered in the refrigerator. This will also help the dough firm up, making it easier to shape.

What if I don’t have Yukon gold potatoes?

You can substitute with other waxy potatoes, but Yukon golds are preferred for their smooth texture and mild flavor, which enhances the gnocchi.

3 Ingredient Pumpkin Gnocchi with Brown Butter Garlic Sage Sauce Recipe

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★★★★★

4.5 from 105 reviews

• Author: Naomi
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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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.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. 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.
2. 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.
3. Chill the dough: Place the gnocchi dough in the refrigerator to firm up while preparing the sauce and boiling water.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Boil: Using a slotted spoon, carefully place gnocchi pieces into boiling water. Cook until they float to the surface, about 2-3 minutes.
10. Cook: Remove cooked gnocchi with a slotted spoon and transfer into the brown butter sage sauce.
11. Repeat: Repeat boiling, cooking, and transferring with remaining dough portions. Reserve 1/4 cup of pasta water after all batches are cooked.
12. 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.
13. 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