The Vegan Gnocchi Kourt Loves Right Now

As you know, Poosh loves pasta (Kylie’s fusilli, anyone?), so when we got word from Kourt that Travis’ chef, Aaron Elliott, cooked up this incomparable vegan gnocchi dish for a family dinner, we knew we had to get our hands—and palates—on the recipe.

Aaron was kind enough to share his step-by-step instructions for his special pumpkin gnocchi paired with a sauce that has our stomachs rumbling and ready to eat. It’s not just your average sauce, it’s a perfectly sweet combination that includes only the best ingredients. Scroll on to find out how to make the delicious dish.

Vegan Pumpkin Gnocchi

Recipe Type:Lunch/Dinner

Dietary Info:Vegan, Dairy-free, Soy-free

Serving Size:4

Prep Time:45 mins

Cook Time:45 mins

Total Time:90 mins

Ingredients:

For the Pumpkin Gnocchi:
2 pounds Japanese pumpkin (kabocha squash)
1/2 cup Kite Hill Almond Ricotta
1 teaspoon sea salt
1 teaspoon pumpkin pie spice
1/4 teaspoon freshly cracked pepper
1 1/2 – 2 1/2 cups 00 flour

For the Maple Butter Sage Sauce:
1/2 cup Miyoko’s vegan butter
1 small shallot, minced
1 garlic clove, minced
1/4 cup sage leaves, chopped
1/2 teaspoon crushed red pepper flakes
1 teaspoon pumpkin pie spice
3 tablespoons maple syrup
1 teaspoon salt

Instructions:

For the Pumpkin Gnocchi:
1. Preheat the oven to 400° F.
2. Pierce the pumpkin/squash with a fork all around and bake for 40 minutes (1 hour depending on size, until a sharp knife is easily inserted).
3. Remove from oven and while still hot, cut in half (remove seeds) and scoop out flesh until you have about 2 cups of mashed flesh.
4. Add Kite Hill ricotta cheese, salt, pumpkin pie spice, and pepper and mix well.
5. Add the flour, 1/2 cup at a time, kneading mindfully after each addition and being careful not to over-knead the dough or it will become tough.
6. Lightly flour a work surface and transfer the dough to the surface. Knead the dough for 1-2 minutes, until smooth.
7. Form dough into a log.
8. Using a bench scraper or sharp knife, divide the dough into six pieces. Roll out each piece with your hands into a 1-inch wide rope.
9. Cut each rope into 1-inch pieces.
10. Roll each gnocchi over the tines of a fork.
11. Transfer the formed gnocchi to a large lightly floured baking sheet. Repeat with the remaining dough.
12. Bring a large pot of salted water to a boil over high heat.
13. Add the gnocchi in 3 batches and cook until they float to the surface, about 4-5 minutes.
14. Drain the gnocchi using a slotted spoon.
15, Place cooked gnocchi on a baking sheet and continue with remaining gnocchi.

For the Maple Butter Sage Sauce:
1. While the gnocchi are cooking, melt the butter in a large sauté pan over medium heat.
2. Add shallot and garlic and cook until soft and fragrant, about 1 minute.
3. Add the chopped sage and crushed red pepper flakes and sauté for about 30 seconds.
4. Remove the pan from the heat.
5. Stir in pumpkin pie spice, maple syrup, salt, and pepper. Gently stir the mixture.
6. Finally, toss the cooked gnocchi in the maple butter sauce, transfer to a serving dish, and serve immediately.
7. Enjoy!

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