Low Iodine Vegan Pumpkin Gnocchi with Sage
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Learn more →Ingredients
4 servings
For the gnocchi
- 1 can (15 oz) pumpkin puree
- 1 ¾ cups all-purpose flour, plus more for dusting
- 3 tbsp nutritional yeast
- 1 tsp fine salt
- ½ tsp ground nutmeg
- ¼ tsp black pepper
For the sage butter
- 4 tbsp vegan butter
- 20 fresh sage leaves
- 3 tbsp pine nuts
- 1 tbsp nutritional yeast
- salt and pepper, to taste
For serving
- extra nutritional yeast, for serving (optional)
Instructions
- 1
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.
- 2
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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