Pumpkin and Sage Gnocchi

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This Pumpkin and Sage Gnocchi is the perfect balance of sweet and earthy thanks to the pumpkin and sage. It's a luscious sauce that's perfect for coating crispy pan fried gnocchi.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: garlic, onion, pumpkin puree, sage, tomato puree, vegetable stock

Servings: people

Calories: 368.03kcal

Ingredients

3 tablespoon olive oil
1 bunch sage leaves
1 tablespoon vegan butter
450 g gnocchi
1 small onion finely diced
2 cloves garlic minced
1 tablespoon tomato puree
150 g pumpkin puree
150 ml vegetable stock
4 tablespoon vegan cream

Instructions

In a flat bottomed pan, heat the olive oil until glistening.
Add 8 sage leaves to the pan and cook for 1 minute until crisp. Remove them from the oil and place on to a piece of kitchen roll to absorb the oil.
Add a tablespoon of butter to the oil and pan fry the gnocchi for 2 - 3 minutes or until they are crisp and golden on the outside.
Remove the gnocchi from the pan and place to one side.
Add the diced onion to the pan and fry for 8 - 10 minutes until translucent.
Add the minced garlic to the pan and cook for a further 2 minutes.
Add the tomato puree and pumpkin puree to the pan and cook out for another 2 minutes.
Pour in the vegetable stock and 4 sage leaves cut into ribbons. Whisk until a smooth sauce has formed.
Bring the sauce to a simmer before adding in the gnocchi and vegan cream.
Season and serve when piping hot.
Top with the crispy sage leaves, crumbled or whole.

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