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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil the peeled potato until soft.
Mash the potatoes finely using a potato masher. Measure about 95 g of mashed potatoes.
Mix the mashed potatoes with the pumpkin puree, salt, and nutmeg.
Gradually add the flour. Knead until a soft, slightly sticky dough forms. Add flour or reserved starchy water if needed.
Cut into smaller pieces and roll them into balls. Shape the gnocchi into pumpkin shapes using a thread.
Freeze for 1 hour so that they hold their shape while boiling.
Bring a large pot of salted water to a boil. Add the gnocchi and stir slowly to prevent sticking. Boil until they float, then let them sit for 30 seconds.
Dice the onion into very small pieces. Drizzle olive oil in a non-stick pan. Sauté the onion with the sage (cut into little pieces) for a few minutes, until translucent.
Add the vegan cooking cream, pumpkin puree, salt, and pepper and stir. Cook until slightly thicker and well combined. Add water to reach the desired consistency.
Transfer the sauce onto a serving plate. Place the pumpkin gnocchi on top of the sauce. Enjoy!
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Original recipe by @moribyan, made vegan.
Can I use regular cream instead of vegan cooking cream?
Yes, you can substitute regular cream if you're not following a vegan diet.
How do I prevent the gnocchi from sticking together?
Stir the gnocchi slowly after adding them to boiling water to prevent sticking.
Can I make the gnocchi ahead of time?
Yes, you can freeze the shaped gnocchi for up to a month and boil them directly from frozen.
What can I use instead of fresh sage?
You can use dried sage, but reduce the amount to avoid overpowering the dish.
How do I know when the gnocchi are cooked?
The gnocchi are cooked when they float to the top of the boiling water.
