Gnocchi are fun little Italian dumplings. They can be made from a myriad of ingredients, although the most common is a base of potatoes. However…making them from potatoes requires peeling and boiling and smushing, and sometimes, I’m not in the mood. So I fall back on a simpler version of the pasta. With just a handful of ingredients and a willingness to get your hands dirty, you can make a fancy looking dish that’s actually cheap and easy to make!
2 cups of pumpkin puree (unsweetened)
1.5 cups of flour, plus more for dusting/kneading
3/4 tsp salt
1/2 tsp nutmeg
1/2 tsp pepper
2 tbsp vegan butter (I like Earth Balance)
2 tbsp coconut oil (or sub with more butter)
2 tbsp chopped fresh sage
1 tbsp minced garlic
salt & pepper, to taste
vegan parmesan (optional for topping)
In a large mixing bowl, combine pumpkin through pepper and mix until thoroughly combined.
Transfer to a floured surface, divide dough into two pieces and roll each piece into a long sausage-like shape, about 16 inches long.
Cut each log into 16 pieces, shape into rounded rectangles/oval type shapes, and using a floured fork, press indents into each gnocchi.
Fill a large pan with water and bring to a boil. In batches, add gnocchi slowly to the boiling water. Cook until they rise to the surface and then three minutes more. Drain, and keep to the side while you make the butter sauce.
Using the same large pan, after you’ve emptied out the water, over medium heat, melt together the butter and coconut oil, if using.
Once completely melted and bubbly, add in the sage and cook until it begins to crisp, add minced garlic and once it begins to brown, turn down the heat and immediately add cooked gnocchi.
Toss gnocchi in the butter sauce, sprinkle with parmesan, and serve immediately.