Vegan Pumpkin Gnocchi with Sage
Pillowy, golden-edged, and fragrant with sage, this is the kind of plant-based pasta dish that genuinely impresses a table. The secret starts with pressing the pumpkin puree until it's dense and dry — that one step is what keeps the gnocchi tender rather than gummy, and it makes all the difference. Nutritional yeast does double duty here, adding a savory, almost cheesy depth to both the dough and the finishing sauce without a drop of dairy. Once the gnocchi hit the hot skillet, they develop a lightly crisped crust that contrasts beautifully with the soft interior — a texture you simply don't get from boiling alone. Toasted pine nuts and crispy fried sage leaves bring richness and a little crunch that round out every bite. The whole recipe serves four and comes together with pantry staples and one can of pumpkin, making it as practical as it is impressive.
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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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