When the air turns crisp and leaves start crunching underfoot, I can’t resist the call of autumn comfort food. And nothing says cozy quite like a plate of Pumpkin Gnocchi—pillowy little dumplings with a golden hue, tossed in fragrant sage butter that smells like fall itself.

This isn’t just a fall pasta recipe; it’s the kind of dish that makes you slow down, savor, and maybe even close your eyes for that first bite. The pumpkin gives the gnocchi a subtle sweetness, the potato keeps them tender, and the sage butter? Well, that’s the magic that ties it all together.

Best of all, this recipe is completely vegan gnocchi friendly and requires just a few simple ingredients. You don’t need to be an Italian nonna to master homemade gnocchi—if you can mash potatoes and roll dough, you’ve got this.

Whether you serve it as a light dinner, a show-stopping side, or part of a holiday feast, this dish is guaranteed to warm you up from the inside out.

Why You’ll Love This Pumpkin Gnocchi

Soft, tender dumplings with a gentle pumpkin flavor.
A simple sage butter sauce that’s ready in minutes.
100% plant-based, making it a perfect vegan gnocchi option.
Comforting yet elegant enough for a dinner party.

Ingredients

For the Gnocchi:

2 2/3 cups (300 g) pumpkin, cubed
2/3 cup (100 g) starchy potato, cubed
1/2 tsp salt
3/4 cup (95 g) all-purpose flour (plus more as needed)

For the Sage Butter:

2 tbsp (25 g) vegan butter
2 tsp fresh sage, finely chopped and densely packed

Step-by-Step Instructions

Cook pumpkin & potato – Peel, cube, and boil pumpkin and potato for 10–15 minutes until fork-tender. Drain well.
Mash – Mash until completely smooth and lump-free.
Make the dough – Stir in salt. Gradually add flour until a soft dough forms. Avoid overworking. Test a few pieces in boiling water to check texture—add a little more flour if needed.
Shape gnocchi – Lightly flour a surface. Divide dough into 4 pieces. Roll each into logs about 3/4-inch thick, then cut into bite-sized pillows. Leave plain or roll gently over a fork for ridges.
Cook – Bring salted water to a boil. Cook gnocchi in batches until they float. Remove with a slotted spoon.
Make sage butter – In a small pan, melt vegan butter over medium heat. Add chopped sage, cooking 3–5 minutes until fragrant and crisp.
Serve – Toss gnocchi with sage butter and garnish with crispy sage leaves.

Cooking Tips for Perfect Homemade Gnocchi

Drain pumpkin and potato thoroughly—excess moisture leads to gummy gnocchi.
Add flour gradually; too much will make them dense.
If your pumpkin is very watery, roast it instead of boiling to reduce moisture.
Gnocchi cook quickly—remove them right after they float.
Crisp the sage gently; it burns fast but is heavenly when just right.

A Little Kitchen Story

The first time I made pumpkin gnocchi, it was a rainy October evening. I was craving something comforting but didn’t want anything too heavy. I spotted a pumpkin on my counter, and suddenly, gnocchi night was born.

The smell of sage butter filled my kitchen, my kids hovered by the stove “taste-testing,” and we ended up eating the whole batch straight from the pan. Now, it’s one of our favorite fall rituals—like pumpkin carving, but with a much tastier reward.

What to Serve with Pumpkin Gnocchi

Serve with a crisp green salad and crusty bread for a balanced meal. For extra indulgence, pair with roasted Brussels sprouts or a glass of white wine. As a side dish, it’s stunning alongside roasted chicken or a hearty vegetable stew.

How to Store

Refrigerate cooked gnocchi in an airtight container for up to 3 days. Reheat gently in a skillet with a little butter or oil. Uncooked gnocchi can be frozen—place on a tray until solid, then store in a freezer bag for up to 2 months. Cook from frozen, adding a minute or two to the boiling time.

FAQs

Can I use canned pumpkin?

Yes, but make sure it’s thick and not watery—otherwise, you’ll need more flour.

Can I make it gluten-free?

Swap the flour for a gluten-free blend designed for pasta.

Do I have to use vegan butter?

Not at all—regular butter works just as well if you’re not keeping it plant-based.

Can I make the dough ahead?

Yes—wrap tightly and refrigerate for up to 24 hours before shaping and cooking.

This Easy Pumpkin Gnocchi is proof that fall pasta recipes don’t have to be complicated to feel special. Soft, savory, and kissed with sage, it’s the kind of meal that makes you grateful for chilly evenings and cozy kitchens.

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