Creamy Pumpkin Sage Gnocchi Recipe
A cozy and creamy vegan pumpkin gnocchi recipe featuring a rich pumpkin sage sauce, tender gnocchi, and flavorful accents of red bell pepper and miso paste. Perfect for fall, quick to make, and adaptable to gluten-free diets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Vegetarian Fall Comfort Food
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 16 oz gnocchi, store-bought or homemade
- 2 tbsp olive oil
- 1/2 yellow onion, chopped
- 1 small red bell pepper, chopped
- 2 garlic cloves, minced
- 1 cup pumpkin purée
- 1/2 cup unsweetened coconut cream*
- 1 tbsp white miso paste
- 1 tsp maple syrup
- 2 tsp balsamic vinegar
- 2 tbsp sage, chopped (and fried for serving – see notes)
Notes
- * Coconut cream is the solid white part in a can of full-fat, unsweetened coconut milk. Refrigerate the can for a couple of hours beforehand to make the cream easier to remove.
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat until shimmering. Add chopped onion and cook for 5-8 minutes until translucent. Add minced garlic and chopped red bell pepper, cooking another 3-4 minutes until the pepper softens.
- Blend Sauce: Transfer cooked vegetables to a high-speed blender. Add pumpkin purée, coconut cream, white miso paste, and maple syrup. Blend until the mixture is smooth and creamy. Pour the blended sauce back into the skillet.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions, or if homemade, boil for 2-3 minutes until they float to the surface. Use a slotted spoon to transfer the cooked gnocchi into the skillet with the sauce, reserving some cooking water.
- Combine and Heat: Gently heat the gnocchi in the pumpkin sauce until warmed through. Add up to 1 cup of reserved cooking liquid to thin the sauce as needed.
- Finish and Serve: Remove the skillet from heat. Stir in chopped sage and balsamic vinegar. Serve warm, optionally topped with fried sage leaves for added texture and flavor.
Notes
- Coconut cream is the solid white part in a can of full-fat, unsweetened coconut milk. Refrigerate the can for a couple of hours before opening to make the cream easier to scoop.
- To make fried sage: Heat about 1/2 inch of neutral oil in a small skillet over medium-low heat until shimmering. Fry fresh sage leaves in an even layer for about 30 seconds. Remove with a fork or slotted spoon and drain on paper towels. Use as a crispy garnish.
- This recipe can easily be made gluten-free by using gluten-free gnocchi.
- Adjust the consistency of the sauce by adding cooking water as needed.
Keywords: pumpkin gnocchi, vegan pumpkin recipe, creamy pumpkin sauce, fall recipes, vegan gnocchi, gluten free gnocchi, plant-based comfort food
Find it online: https://foodiecara.com/creamy-pumpkin-sage-gnocchi-recipe/