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Ingredients
Scale
- 2 ⅔ cups (300 g / 11 oz) pumpkin, cubed
- ⅔ cup (100 g / 4 oz) starchy potato, cubed
- ½ tsp salt
- ¾ cup (95 g) all-purpose flour (plus extra for dusting)
- 2 tbsp (25 g) vegan butter
- 2 tsp sage, densely packed
Instructions
- Dice pumpkin and potato, boil in water until fork-tender.
- Drain and mash pumpkin and potato until smooth.
- Combine mashed mixture with salt and gradually blend in flour to form a soft dough.
- Dust a surface with flour, roll the dough into logs, and cut into small shapes.
- Cook the gnocchi in boiling salted water until they float.
- Melt vegan butter in a saucepan, add sage, and cook until crisp.
- Drizzle sage butter over the gnocchi before serving.
Notes
Ensure pumpkin and potato are well-drained before mashing to avoid a runny dough.
Test the dough consistency before shaping to decide if more flour is needed.
Keep the work surface floured to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Calories: 248
- Sugar: 2
- Sodium: 250
- Fat: 5.2
- Saturated Fat: 1
- Unsaturated Fat: 4.2
- Trans Fat: 0
- Carbohydrates: 47
- Fiber: 4
- Protein: 6
- Cholesterol: 5