Name: Vegan Pumpkin Gnocchi in Sage Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 1 cup pumpkin puree (canned or homemade); 1 1/2 to 2 cups all-purpose flour (as needed); 1/2 tsp salt; 2 tbsp olive oil (for dough and sautéing); 10–12 fresh sage leaves; 2 tbsp plant-based butter or olive oil; 2 cloves garlic, minced (optional); Black pepper, to taste; Nutritional yeast or vegan Parmesan (optional, for topping)

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Why You’ll Love This Recipe

This recipe is both elegant and simple, offering homemade comfort food that’s entirely plant-based. The pumpkin gives the gnocchi a beautiful golden color and subtle sweetness, while the sage-infused sauce brings depth and aromatic warmth. It’s perfect for a cozy dinner and makes a stunning dish for entertaining guests, all while being dairy-free, egg-free, and completely vegan. Plus, it’s surprisingly easy to make at home with minimal ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree (canned or homemade)
All-purpose flour
Salt
Olive oil
Fresh sage leaves
Plant-based butter or olive oil
Garlic (optional, minced for extra flavor)
Black pepper
Nutritional yeast or vegan Parmesan (optional, for topping)

Directions

In a large bowl, combine pumpkin puree with salt and gradually mix in flour until a soft dough forms. Add just enough flour so the dough is slightly sticky but workable.
Transfer the dough to a floured surface and divide it into sections. Roll each section into a long rope about ¾ inch thick.
Cut into 1-inch pieces and gently shape into gnocchi. You can press each piece with a fork for texture if desired.
Bring a large pot of salted water to a boil. Add the gnocchi in batches. Once they float to the surface, cook for another 1–2 minutes, then remove with a slotted spoon.
In a large skillet, heat plant-based butter or olive oil over medium heat. Add sage leaves and cook until crispy and aromatic, about 2–3 minutes.
Optional: Add minced garlic and sauté for another 30 seconds.
Add the cooked gnocchi to the skillet and sauté for 3–4 minutes until lightly golden and coated in the sage sauce.
Season with black pepper and top with nutritional yeast or vegan Parmesan if desired. Serve warm.

Servings and timing

This recipe serves 3 to 4 people.
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes

Variations

Gluten-Free: Use a gluten-free flour blend suitable for pasta or gnocchi.
Spiced Pumpkin Gnocchi: Add a pinch of nutmeg or cinnamon to the dough for a warm autumn flavor.
Creamy Sage Sauce: Add a splash of unsweetened plant-based cream or cashew cream to the sauce for extra richness.
Garlic & Sage Brown Butter Style: Use more garlic and brown the vegan butter slightly for a deeper flavor.
Add Veggies: Stir in sautéed mushrooms, spinach, or roasted Brussels sprouts for added nutrition.
Pan-Crisped Gnocchi: After boiling, pan-fry the gnocchi in a bit of olive oil until golden and crispy.

Storage/Reheating

Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
To reheat, sauté in a skillet over medium heat with a touch of olive oil until warmed through.
Avoid microwaving, as it may make the gnocchi soggy.
If making ahead, you can freeze uncooked gnocchi on a baking sheet, then transfer to a freezer bag for up to 2 months. Boil directly from frozen when ready to cook.

FAQs

Can I use canned pumpkin?

Yes, canned pumpkin puree works perfectly. Just make sure it’s unsweetened and not pumpkin pie filling.

How do I know if I’ve added enough flour?

The dough should be soft, slightly sticky, but not wet. Add flour gradually until it holds together well.

Why did my gnocchi fall apart in the water?

Too little flour can cause the gnocchi to break. Make sure the dough is firm enough to hold its shape.

Can I freeze the gnocchi?

Yes, freeze them uncooked on a tray, then store in a bag. Boil from frozen—no need to thaw.

Is this dish gluten-free?

Only if you use a gluten-free flour. Regular all-purpose flour contains gluten.

What can I use instead of sage?

Thyme or rosemary can work well, but sage pairs best with pumpkin’s sweetness.

Can I make the gnocchi ahead of time?

Yes, you can shape the gnocchi and refrigerate for a few hours or freeze them for later use.

Can I make this oil-free?

You can sauté the sage in a splash of vegetable broth instead of oil, though the flavor and texture will be lighter.

What plant-based butter works best?

Any vegan butter will work. Choose one with a clean, neutral flavor for best results.

Can I bake the gnocchi instead of boiling?

Boiling is the traditional method, but you can pan-fry or bake them after boiling for a crispier texture.

Conclusion

Vegan Pumpkin Gnocchi in Sage Sauce is a deliciously comforting dish that celebrates fall flavors in a wholesome, plant-based way. It’s simple enough for a weeknight meal, yet special enough to serve guests. Whether you’re new to making gnocchi or a seasoned home cook, this recipe offers a flavorful, satisfying way to enjoy the magic of pumpkin in a savory, satisfying form.