Ingredients
Method
- Fill a large pot with lightly salted water and bring it to a boil over high heat. Add the cubed potatoes and pumpkin and cook until fork-tender, about 15 minutes. The vegetables are ready when a fork slides into them easily.
- Drain the vegetables well and let them cool slightly. Transfer them to a large bowl and mash until completely smooth, about 5 minutes.
- Sprinkle in the salt and gradually add the flour, mixing with a wooden spoon or your hands just until a soft dough forms. Be careful not to overwork the dough; this step should take no more than 5 minutes.
- Turn the dough out onto a lightly floured work surface and divide it into 4 portions. Roll each portion into a long rope about 3/4 inch thick, about 5 to 10 minutes.
- Cut the ropes into 3/4-inch pieces. Press each piece with a gnocchi board or the tines of a fork to create the classic ridges, about 10 minutes.
- Bring a large pot of salted water to a rolling boil. Carefully drop in the gnocchi and cook until they float to the surface, about 2 to 3 minutes.
- Scoop out the gnocchi with a slotted spoon and let them drain briefly. Heat the vegan butter and sage in a large skillet until melted and sizzling, add the gnocchi, and toss for 2 to 3 minutes until lightly golden and fragrant.
Nutrition
Notes
Use a dry, starchy pumpkin like Sugar Pie or butternut squash; watery pumpkin makes the dough sticky.
If the dough feels too wet, add a little extra flour 1 tablespoon at a time, but do not overdo it.
Fresh sage is best, but 1 teaspoon dried sage can replace 2 teaspoons fresh.
Freeze uncooked gnocchi in a single layer on a floured baking sheet, then transfer to a bag for up to 3 months. Cook from frozen, adding 1 minute to the boil time.
To reheat leftovers, pan-sear with extra vegan butter so the gnocchi turn crisp.
Do not crowd the pot; cook the gnocchi in two batches if needed.
Serve with flaky salt, cracked black pepper, or toasted pepitas for extra crunch.