Vegan Pumpkin Gnocchi

By Sarah's Vegan Kitchen · 75 min

Ingredients

Instructions

1. Bake or boil the potatoes with their skins on until tender, then peel and mash while hot. Let cool to room temperature and measure out 1 cup of mash.
2. Turn the mash onto a lightly floured surface with the pumpkin puree and knead for 30 to 60 seconds, without overworking. The dough should be soft and slightly sticky; avoid adding too much extra flour.
3. Divide the dough into pieces and roll each into a rope about 1/2 inch in diameter, dusting the surface with flour if needed.
4. Cut the ropes into 1/2-inch pieces. Optionally, roll each piece along a fork or press a thumb into it to make a dip for the sauce.
5. Boil the gnocchi in a large pot of well-salted water until they float, then cook 30 seconds more. Drain, reserving some cooking water.
6. Melt the vegan butter in a saucepan over medium-high heat. Fry the sage for 30 seconds to 1 minute, then remove to a paper towel to crisp.
7. Add the minced garlic and red pepper flakes to the butter and cook until fragrant. Add the gnocchi and a splash of reserved water as needed to make a silky sauce.
8. Taste and season with salt. Serve topped with the crispy sage and vegan parmesan if you like.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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