This Easy Two-Pot Pumpkin Sage Gnocchi Is the Perfect Vegetarian Fall Recipe

I don’t typically post recipes, but I followed my idea to make a Pumpkin Sage Gnocchi this weekend and it turned out too delicious not to share. Best of all, you’ll only need to dirty up two pans and one cutting board. It was easy, satisfying, nutritious but still indulgent and full of delicious fall flavors like pumpkin, sage, and mushrooms. (You can view the video version of this in my food highlights on Instagram.)

I made it vegetarian instead of vegan (I am neither, but eat mostly plant based) because I really wanted to use butter and parmesan cheese, but it could easily be made vegan with a couple of easy tweaks, which I’ve included below.

Serves: 4

Total Cook and Prep Time: 1 hour

Ingredients you’ll need:

One 15oz can pumpkin puree (make sure pumpkin is the only ingredient)

One sweet yellow onion, chopped

Generous dried minced garlic (or 3-4 cloves fresh)

4 cups spinach, chopped

8oz Crimini or Baby Bella Mushrooms, sliced

Fresh sage, minced

Shaved Parmesan Cheese (if making this Vegan, Follow Your Heart makes an awesome Parmesan)

15oz Package of Potato Gnocchi

Half a stick of butter (you can substitute Avocado oil, olive oil, or vegan butter)

1 cup Vegetable broth

1/4 cup almond milk

8 oz Package Tofurky “Chick’N” (optional. Red beans would work as a protein source also)

Salt and pepper

Instructions:

  1. Heat a 4 quart sauté pan on low-medium heat and melt about 2 tablespoons of butter. When the pan is coated add your sweet onion and sauté until onions are translucent.

2. Boil 3 quartz of water for the Gnocchi

3. When onions start to become translucent, add another tablespoon of butter and the mushrooms. Sautee mushrooms until fully cooked.

4. Add your “Chick’N” (or red beans) and the garlic. Sauté for another minute or two. Don’t burn the garlic.

5. Add the pumpkin, spinach, and fresh sage.

6. Cook your Gnocchi in a low, rolling boil for 2-3 minutes (or follow the directions on the packaging.) Strain and add a tablespoon of butter (or olive oil) and a pinch of salt.

7. Add vegetable broth and almond milk to pumpkin sauce mixture, and salt and pepper to taste. You can add more garlic or sage at this point, too, if you’d like.

Serve sauce over Gnocchi and top with Parmesan cheese and enjoy!

Let me know if you make this recipe and what you think, and if you want more recipes in the future.

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