Pillowy pumpkin dough comes together with nutritional yeast, warm nutmeg, and a touch of black pepper, then gets rolled and cut into tender little pillows just like classic gnocchi. After a quick boil, they hit a hot skillet to crisp up at the edges while pine nuts and fresh sage turn golden and fragrant, tossed together for a nutty, savory finish. A final sprinkle of nutritional yeast adds a subtle, cheesy depth without a drop of dairy in sight. The pumpkin flavor stays front and center, cozy and earthy, balanced by the crunch of toasted pine nuts and the crisp bite of fried sage leaves. It's a comforting, restaurant-style plate that comes together in one pan, and it's a great pick for a gluten free dinner rotation when you're craving something that still feels indulgent.
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Spread the pumpkin puree across a clean kitchen towel or several layers of paper towels and press firmly to remove as much moisture as possible — the puree should feel dense and dry, not wet or sticky. Transfer the dried puree to a large mixing bowl.
Add 3 tbsp nutritional yeast, 1 tsp fine salt, 1/2 tsp ground nutmeg, and 1/4 tsp black pepper to the pumpkin and stir to combine. Add 1 1/2 cups of the flour and fold it in with a spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently, adding the remaining 1/4 cup flour a little at a time, until the dough is soft, slightly tacky, and holds its shape without sticking to your hands — about 2 minutes. Do not over-knead.
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