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Pumpkin & Kale Gnocchi with Sage Butter Drizzle

  • Author: Liv B
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x


Creamy, cozy and savoury pumpkin sauce tossed with gnocchi and steamed kale, served with a drizzle of warm sage butter.



  • 350g fresh potato gnocchi (I use this one)
  • 2 tbsp vegan butter
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 cup pumpkin puree
  • 1 cup nondairy milk like oat or soy
  • 1/4 tsp nutmeg
  • 1/2 tsp ground cinnamon
  • 1 tbsp lemon juice (or more to taste, if you like it a bit tangier)
  • 1 tbsp maple syrup or brown sugar
  • 1 tbsp minced fresh sage
  • 2 cups fresh kale, chopped
  • a pinch of salt and pepper (more to taste)
  • optional: vegan parm for serving

Sage Butter Sauce:

  • 4 tbsp vegan butter
  • 1 tbsp chopped fresh sage


  1. To a large frying pan on medium heat, add the vegan butter, garlic and shallot. Cook about 3 minutes, stirring frequently, until just starting to brown.
  2. Add the pumpkin puree, nondairy milk, lemon juice, nutmeg, cinnamon, maple syrup and sage. Stir to combine. Bring to a light simmer, but you might need to cover it with a sheet pan or lid if it starts sputtering as sometimes pumpkin sauce can do that!
  3. Boil the gnocchi according to package directions. Drain and add to sauce. Turn heat to low.
  4. Steam the kale in a steamer for about 1 minute, until vibrant in colour and slightly softened. Add to gnocchi and stir. Add a pinch of salt and pepper and stir. Taste and adjust if needed.
  5. In a small pot or frying pan, add the vegan butter and sage and fry about 2 minutes, until simmering and fragrant. Serve in a small serving dish to drizzle overtop before eating.
  6. Serve with butter sauce, vegan parm and fresh black pepper. Enjoy!

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