As the leaves begin to change and the air turns crisp, there’s nothing quite like the comforting aroma of pumpkin wafting through the kitchen. Today, I’m excited to share my Easy Pumpkin Gnocchi recipe, a delightful dish that can be whipped up in just 30 minutes! This is one of those easy pasta recipes that will quickly become a family favorite, perfect for quick family dinners or cozy weeknight meals. So, grab your apron, and let’s dive into this delicious fall treat!
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for 30-minute meals.
- Rich in flavor with the warm spices of fall.
- Versatile enough to serve as a main dish or a side.
- Great for meal prep and can be frozen for later use.
- Perfect for those looking for Fall Recipes Dinner Vegetarian options!
Ingredients
To make this scrumptious pumpkin gnocchi, you’ll need the following ingredients:
- 2 ⅔ cups pumpkin (cubed)
- ⅔ cups starchy potato (cubed)
- ½ tsp salt
- ¾ cup flour
- 2 tbsp vegan butter
- 2 tsp sage (densely packed)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get cooking! Follow these simple steps to create your own pumpkin gnocchi:
- Start by boiling the pumpkin and potato cubes in a large pot of salted water until they are tender, about 15 minutes.
- Drain the vegetables and let them cool slightly. Then, mash them together in a large bowl until smooth.
- Add the salt and flour to the mashed mixture, stirring until a dough forms. Be careful not to overwork it!
- On a floured surface, roll the dough into long ropes, about 1/2 inch thick. Cut the ropes into bite-sized pieces.
- Using a fork, gently press down on each piece to create the classic gnocchi shape.
- In a large skillet, melt the vegan butter over medium heat. Add the sage and let it sizzle for a minute.
- Cook the gnocchi in the skillet until they are golden brown, about 2-3 minutes on each side.
- Serve warm and enjoy your delicious creation!
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your pumpkin gnocchi turns out perfectly:
- Make sure to use starchy potatoes for the best texture.
- Don’t skip the sage! It adds a wonderful depth of flavor.
- If the dough is too sticky, add a little more flour, but be careful not to add too much.
- For a twist, try adding some nutmeg or cinnamon to the dough for extra warmth.
- This recipe is easily doubled if you’re feeding a crowd or want leftovers for the week!
How to Serve
These little pillows of goodness can be served in various ways:
- Drizzle with a creamy garlic sauce for a rich flavor.
- Top with sautéed mushrooms and spinach for a hearty meal.
- Pair with a simple salad for a light dinner.
- Serve as a side dish alongside roasted vegetables for a complete fall feast.
Make Ahead and Storage
If you’re like me and love to plan ahead, you’ll be happy to know that this gnocchi can be made in advance:
- Prepare the gnocchi and freeze them uncooked. Just spread them out on a baking sheet and freeze until solid, then transfer to a freezer bag.
- To cook from frozen, simply boil them directly from the freezer until they float to the top.
- Cooked gnocchi can be stored in the refrigerator for up to 3 days. Reheat in a skillet with a little vegan butter for best results.
So there you have it! A delightful, cozy dish that’s perfect for fall and can be made in no time. Whether you’re looking for Baked Pumpkin Recipes Dinner or just a simple weeknight dinner idea, this Pumpkin Gnocchi Recipe is sure to impress. I can’t wait for you to try it and share it with your loved ones. Happy cooking!
Easy Pumpkin Gnocchi
Ingredients
Method
- Cook pumpkin and potato until tender, then mash together.
- Mix mashed vegetables with salt and flour to form a dough.
- Shape the dough into small gnocchi and boil until they float.
- In a pan, melt vegan butter and sauté sage until fragrant, then toss gnocchi in the butter.