Pumpkin Sweet Potato Gnocchi with sage brown butter sauce

This recipe for Pumpkin Sweet Potato Gnocchi is great for a fall evening when you are looking for a hearty, satisfying meal. Freshly roasted pumpkin and sweet potatoes come together to make decadent gnocchi that is then pan-fried with butter and fresh sage.

Looking for other hearty pasta dishes? Try one of these recipes: Lasagna Soup or Pesto Pasta With Peas.

Why You’ll Love This Pumpkin Sweet Potato Gnocchi

• Hearty, filling, and satisfying.
• Tender, homemade gnocchi tastes so much better than store-bought.

Ingredients To Make Pumpkin Sweet Potato Gnocchi

Don’t be discouraged by the long list of ingredients. This recipe comes together easily and tastes great.

Gnocchi

• Pumpkin – I used 1 medium pumpkin for this gnocchi recipe.
• Sweet Potatoes – I used 2 large sweet potatoes.
• Olive oil or ghee – Extra virgin olive oil or ghee are both good options.
• Garlic – I used fresh minced garlic. Fresh is best, try not to use jarred garlic.
• Cassava flour – I used cassava flour for the gnocchi and some for kneading and rolling. I like Otto’s.
• Cashew milk yogurt – Any non-dairy brand will work but I like cashew milk the best. I prefer Foragers.
• Sage – Use fresh sage, not ground.
• Salt and pepper – Season with salt and pepper to taste.

Sage Brown Butter Sauce

• Butter – Unsalted butter works best for the sauce.
• Red pepper flakes – Just a touch of red pepper flakes to some spice.
• Sage – Fresh sage is best, ground sage won’t work as well.

Equipment To Make Pumpkin Gnocchi

• Measuring cups and spoons
• Cookie sheet
• Food processor
• Saucepan
• Slotted spoon

How To Make Pumpkin Sweet Potato Gnocchi

1. Preheat the oven.
2. Toss pumpkin, sweet potato, and garlic in olive and roast in the oven until tender.
3. Once cooked, allow to cool and then place in the food processor with the cashew yogurt and sage.
4. Slowly add the cassava flour until the dough holds together.
5. Roll out the dough on a cassava-floured surface and knead until the dough is smooth.
6. Divide the dough into pieces and boil in a pot of salted water.
7. Remove from the pot and blot excess water.
8. Add the gnocchi to a skillet with the butter and sage and cook until nicely browned.
9. Serve immediately and enjoy.

Storage for Sweet Potato Gnocchi

Leftover gnocchi can be stored in the fridge in an airtight container for a few days. You can also freeze leftovers for a few months.

Pro Tips For Making Pumpkin Gnocchi

• Make sure to dry the gnocchi before adding it to the skillet. The drier it is the easier it will crisp up when you fry it.
• To quicken things up, try roasting the pumpkin and sweet potato the day before or the morning of the day you want to serve it.
• Line the cookie sheets with parchment paper or grease well so the sweet potato and pumpkin don’t stick.

FAQs

Can I use canned pumpkin instead of fresh?

I haven’t tested this but you most likely can if you blot the canned pumpkin well.

Can I use a different kind of non-dairy yogurt?

I really like the taste and texture of cashew yogurt but yes any other non-dairy yogurt can be used.

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Pumpkin Sweet Potato Gnocchi

Beth Bollinger of Nest Wellness

SERVES: 6 as a side dish

PREP TIME: 1 HOUR

COOK TIME: 10 MINUTES

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 10 minutes mins

Course Main Courses

Servings 6 servings

Calories 373 kcal

Equipment

• skillet
• sheet pan
• parchment paper

Ingredients

 

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Pumpkin Sweet Potato Gnocchi

• 1 medium pumpkin 2 ½ cups- peeled and cut into 1” chunks
• 2 large sweet potatoes 1 ½ cups- peeled and cut into 1” chunks
• 4 tbsp olive oil or ghee
• 2 tbsp minced garlic
• 2 cups cassava flour -plus some for kneading and rolling the gnocchi
• ½ cup cashew milk yogurt or greek yogurt
• 2 fresh sage leaves minced
• ½ tsp salt
• ¼ tsp pepper

Sage Brown Butter Sauce

• 4 tbsp grass fed butter butter ghee or olive oil
• ¼ tsp red pepper flakes
• 6 sage leaves minced

Instructions

 

• Preheat oven to 400F
• Toss pumpkin and sweet potato cubes and minced garlic in olive oil to coat and arrange them on a sheet pan covered in parchment paper. Season with salt and pepper. Cook until fork tender, about 20 minutes. Remove from the oven and allow them to cool. 
• In the bowl of a food processor, mix pumpkin, sweet potato, garlic and any olive oil you can scrape from the parchment paper along with the cashew yogurt and minced sage. Mix until smooth. Add the cassava flour ½ cup at a time until dough holds together.
• Turn dough onto a surface sprinkled with cassava flour and knead gently a few times until dough is smooth and not sticky. Divide dough into 6 equal pieces. Roll each chunk of dough into a rope ½” thick. Cut the rope into ¾ “ pieces. Transfer pieces to a parchment lined baking sheet and continue rolling and cutting the remaining dough.
• Bring a large pot of water to a boil. 
• Make the butter sage sauce while water is boiling. In a cast iron pan or other skillet, melt the butter. When the butter is completely melted, add red pepper flakes and minced sage. 
• Cook gnocchi in boiling water and remove with a slotted spoon when they float (about 5 minutes). I put the gnocchi directly on a pan lined with a paper towel to remove excess water. 
• Pat gnocchi dry and transfer them to the skillet of butter and herbs. Brown the gnocchi in the butter herb sauce until the gnocchi is crisp and has soaked up the butter.
• Serve immediately and enjoy! 

Nutrition

Calories: 373kcalCarbohydrates: 66gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 4mgSodium: 262mgPotassium: 1101mgFiber: 4gSugar: 12gVitamin A: 30046IUVitamin C: 26mgCalcium: 177mgIron: 5mg

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