Kumara & Pumpkin Gnocchi with Sage Butter
A recipe from New Zealand.
🇳🇿 New ZealandgnocchikumarapumpkinveganhighCarbhomemadecomfortFooddairyFreenutFreesoyFreeeggFreebeginnerFriendly
Nutrition (per serving)
520Calories
12 gProtein
88 gCarbs
16 gFat
12 gSugar
600 mgSalt
Ingredients
- 800 g Kumara (boiled & mashed)
- 400 g Pumpkin (boiled & mashed)
- 400–500 g Plain flour
- 4 tbsp Olive oil
- 30–40 Fresh sage leaves
- 4 cloves Garlic (sliced)
- to taste Salt & pepper
- for serving Nutritional yeast (optional)
Method
- Mix cooled kumara and pumpkin mash. Gradually add flour until soft dough forms (do not overwork).
- Roll into long ropes, cut into 2 cm pieces, press with fork for ridges.
- Boil in salted water until they float (2–3 min), drain.
- Heat oil in pan, add sage and garlic, cook until sage crisp and butter browns. Toss gnocchi in sauce, serve with nutritional yeast – pillowy vegan NZ kumara-pumpkin gnocchi.
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