Gnocchi are probably one of my favourite food EVER! They are pillowy soft, comforting and perfect when you want something cosy and super delicious. This version with pumpkin is my favourite one, I just love the sweet flavour of the pumpkin plus its gorgeous bright orange colour. For the sauce I like to keep it simple, fried sage and a bit of vegan butter is all these gnocchi needs 🙂

Serves 3-4 people 


200gr of white flour 

200gr of cooked potatoes – (steamed or boiled)

150gr of cooked pumpkin – I roasted mine until soft, then removed the skin and mashed up the flesh until fairly smooth 

1/4 tsp of ground nutmeg 

A pinch of salt 

For the sauce:

A generous tablespoon of vegan butter 

An handful of fresh sage leaves 

Plenty of fresh black pepper 

To make the gnocchi: 

Peel the skin off the cooked potatoes and with a ricer or potato masher mash them down until you have a fairly fluffy consistency.

To cook the pumpkin I place about 1/2 a small pumpkin onto a balking tray and roast it in the oven at 180 degrees Celsius for 30 minuets until the flesh is  soft. I remove it from the oven and with a fork I remove the flesh from the skin. Mash down the pumpkin flesh until it’s fairly smooth.

Dust your work surface with some flour and place the potato & pumpkin mash in the middle. Add on top and the flour and with your hands mix together. The dough will be slightly wet, don’t worry totally normal! If it stick to your working surface add extra flour. Divide the dough into small balls.

Roll each balls into long logs, cut the log into pieces, about 2 1/2 cm wide. Press a fork into the gnocchi to create “grooves” (optional). Repeat the process until you have used up all the dough.

To make the sauce add the butter to a large pan, once hot add in the sage leaves and the dash and cook for another 4-5 minutes until the sage leaves are crispy. 

Boil a large pan of water and add a pinch of salt. Once the water is boiling gently drop the gnocchi in. If you are cooking all of them you might want to cook them in batches (about 20 each time) Cook the gnocchi until the float to the surface (about 2-3 minutes). Remove the gnocchi and toss them in the pan with the butter & sage. Give them a good shake around so they coated in the sauce and serve with plenty of black pepper.

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