IT’S FALL, LETS EAT PUMPKIN GNOCCHI!
Who’s ready to Fall into a delicious pumpkin gnocchi with a vegan butter sage sauce? In the #LunchBreakLIVE kitchen we have vegan chef Kelly Kerr, founder of The VeganAbler Activism Network, creating this delectable savory entree, featuring gnocchi, which is a potato-based dumpling. Kelly makes her gnocchi from scratch, and it is actually pretty easy to do! This dish is perfect for the fall and winter months, so let’s see how it is done…
THE VEGANABLER COLLECTIVE
Kelly Kerr, aka The VeganAbler, is a plant-based chef and vegan facilitator, supporting those on their plant-based journey! She is a lifestyle coach, offering various services, from shopping support to virtual cooking classes, to families and businesses. Kelly is the founder of The VeganAbler Collective, a network of food solutionaries, connecting chefs, coaches, and businesses worldwide.
MAKING PUMPKIN GNOCCHI
Who doesn’t love Fall for all its awesome flavors! You’ve got pumpkin spice and everything nice with this gnocchi dish! Gnocchi is a delicious pasta alternative that is more like mini dumplings. It is super delicious with a fabulous texture. Kelly turns this dish into a Fall blowout with its yummy pumpkin spice flavor, making this meal simply incredible. Make this dish for one of your holiday dinner parties and your guests will be super impressed.
Pumpkin gnocchi with butter sage sauce
- 1 - 1 1/2 cups pumpkin puree from can or from roasting a pumpkin
- 2 medium russet potatoes mashed
- 2 cups flour or more if needed
- 1 tsp salt
- 1/2 tsp nutmeg
- Butter sage sauce: double if making all four servings:
- 3-4 Tbsp vegan butter
- 20 fresh sage leaves
- one clove garlic minced
- 1/2 cup plant-milk or cream
- 1/2 cup leftover water from gnocchi
- 1 Tbsp flour or cornstarch
- 1 Tbsp nutritional yeast
- pinch salt
- pinch pepper
- To serve:
- black pepper ideally freshly cracked
- optional to serve:
- toasted pine nuts
- vegan parmesan or nutritional yeast
- Gnocchi Instructions:
- To make gnocchi:
- Peel & boil potatoes until soft. Allow to cool then press through a ricer (or mash fine if you do not have a ricer). Set aside in a bowl.
- If you are roasting your pumpkin, cut up and roast in oven until soft. Remove pumpkin from rind. Allow to cool. Press through a ricer (or mash fine if you do not have a ricer). Set aside in the bowl with the potato. If you did not roast pumpkin simply add the puree from the can to the potato. Add nutmeg and salt. Mix until combined.
- Prepare your pot to boil your gnocchi by filling a large pot 3/4 of the way with water. Turn heat to high.
- Using a counter top or large cutting board, dump flour on surface into a pile. Create a well in the middle. Start adding potato/pumpkin mixture a scoopful at a time, folding into the flour. Lightly kneed dough until a soft and slightly sticky ball has formed. If it is too sticky add flour a Tbsp at a time until dough is no longer too sticky.
- Cut dough into 4 segments. Set aside. Take one segment and roll dough into a long rope. Cut dough into bite size pieces. If you have a rigagnocchi, firm your gnocchi pieces using it. Otherwise, you can lightly press a fork into dough to create indents.
- Add first set of gnocchi to boiling water. It does not take long for the gnocchi to boil! Once they are floating at the top of the water remove from water and set aside in a bowl. Repeat steps above in shaping your gnocchi and boil remaining pieces. Set aside & keep 1 cup of the gnocchi water.
- Sauce instructions:
- Add 1 Tbsp vegan butter to a pan in medium heat. Add minced garlic & sage leaves. Cook 3-4 minutes until sage leaves are crisp. Remove from pan and put aside.
- Add 1 Tbsp butter to pan and add cooked gnocchi. Fry until both sides are lightly browned. Remove gnocchi from pan and set aside in a bowl.
- Make a slurry with cornstarch/bit of water from gnocchi. Or, you can make a roux with the remaining butter & flour. Add milk/cream/butter to pan. Stir until combined (if you made a roux). If you made a slurry, add to the pan. Add nutritional yeast and salt to taste. Let sauce thicken. Add back the garlic & sage. You can either add gnocchi to sauce or pour over gnocchi & incorporate, depending on how much excess sauce you have.
- Garnish with vegan parmesan, fresh pepper, more nutritional yeast, pine nuts (if you have them), or any other garnish you like!
FALL FOOD IS THE BEST FOOD
Let’s get that pumpkin Fall flavor on with this delicious gnocchi recipe. Give it a try and let us know how you liked it! Take a photo of your finished dish and tag @JaneUnChainedNews on Instagram. Interested in other easy vegan recipes to try? Be sure to stop by the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.