This Creamy Pumpkin Gnocchi recipe is the perfect fall comfort food. With a rich pumpkin sage sauce, pillowy bites of gnocchi and crunchy fried sage to top it off. Easy to make and ready in under 30 minutes, it’s also vegan and easily made gluten free!
Ingredients in Creamy Pumpkin Gnocchi
Gnocchi: Make this recipe super simple by using store-bought gnocchi or make your own! If you avoid animal products, make sure to check the label because some brands contain egg. You can make this creamy pumpkin gnocchi gluten free by using a gluten free brand of gnocchi.
Onion & garlic: A few aromatics to build up some flavor. Don’t worry about chopping everything perfectly, we’re going to blend it up later.
Red bell pepper: Chopped bell pepper will add body to the sauce and contribute a nice mild, slightly sweet flavor.
Pumpkin purée: I used canned, but if you want to make your own, go for it! Remember to buy unsweetened pumpkin purée NOT pumpkin pie filling. This would result in a very different dish.
Coconut Cream: To keep this recipe dairy free and slightly healthier, I used coconut cream to make the sauce super rich and creamy. You can buy cans of coconut cream or just scrape the solid white part off a can of full fat coconut milk. Again, make sure to use unsweetened!
Miso: A small amount of white miso paste adds a delicious savory flavor and element of umami to the dish.
Maple syrup: For a touch of natural sweetness.
Balsamic vinegar: Really important, but easy to forget because it goes in right at the end. The sweetness and acidity of the vinegar is going to enhance all the other flavors making this creamy pumpkin gnocchi even more delicious.
Sage: Fresh is the only way to go here. See the notes in the recipe card for making your own fried sage as a crunchy topping!
How to Make Creamy Pumpkin Gnocchi
This pumpkin gnocchi recipe is super simple, the sauce starts with a base of sautéed onions, garlic and red pepper. The key here, is to let all the vegetables soften completely, almost to the point of caramelization. This is going to add a more complex flavor and also make them much easier to blend.
In order to achieve a smooth and silky sauce, you’ll need a high speed blender for this recipe. Add all the veggies to the blender along with the pumpkin purée, miso and maple syrup. Use a spoon to scrape off the coconut cream from the top of the can and throw that in there as well. Blend everything together until smooth and creamy. Pour the sauce back into pot or skillet.
Cook the gnocchi in salted, boiling water according to the package instructions. Homemade gnocchi will take about 1-2 minutes to cook through. You’ll know it’s done when they float to the top. Immediately transfer the gnocchi to the sauce to prevent sticking. Save the cooking liquid! Gently heat the gnocchi and pumpkin sauce over low heat and gradually add in some cooking liquid. You may need more than you think, as the gnocchi will continue to absorb liquid even after you turn off the heat.
Finally, stir in the chopped sage and balsamic vinegar. The miso and pasta water should make the sauce pretty salty already, but taste just in case in needs more. Serve warm with fried sage or black pepper if desired and enjoy!
Serving Tips
This creamy pumpkin gnocchi is best served fresh, but it will keep for about 4-5 days in the fridge when sealed in an air tight container. If you would like to make it a more complete meal, serve the gnocchi alongside some white beans or lentils. For non-vegan options, try sausage or roasted chicken.
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Creamy Pumpkin Gnocchi
The perfect fall comfort food with a creamy pumpkin sage sauce and pillowy bites of gnocchi. Quick, easy, vegan and easily made gluten free.
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)
Instructions
- Heat the oil in a large skillet over medium heat. When shimmering, add the onion and cook for 5-8 minutes or until translucent. Add the garlic and red pepper. Cook for another 3-4 minutes, until the pepper has softned.
- Transfer the vegetables to a high speed blender along with the pumpkin puree, coconut cream, miso and maple syrup. Blend until smooth and creamy. Pour the sauce back into the skillet.
- Bring a large pot of salted water to a boil. Cook gnocchi according to the package instructions. If using homemade, boil for 2-3 minutes, or until they rise to the surface of the water. Use a slotted spoon to transfer the gnocchi into the skillet, reserving the cooking liquid.
- Gently heat the gnocchi in the sauce until warmed through, adding up to a cup of cooking liquid to thin. Remove from the heat and stir in the chopped sage and balsamic vinegar. Serve warm with fried sage if desired.
Notes
* Coconut cream is the solid white part in a can of full fat, unsweetened coocnut milk. Refridgerating the can for a couple hours beforehand make the cream easier to remove.
To make fried sage: Heat about a 1/2 inch of neutral oil in a small skillet over medium low heat. When shimmering, add the fresh sage leaves in an even layer fry for about 30 seconds. Remove from the oil with a fork or slotted spoon and place on a paper towel to cool.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 437Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 42mgSodium: 186mgCarbohydrates: 61gFiber: 7gSugar: 7gProtein: 10g
All nutritional info is an estimation
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