This Creamy Pumpkin Gnocchi 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!
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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