Gnocchi with White Bean Sauce, Roasted Kuri Squash & Crispy Sage (vegan, gluten-free)

There’s something so comforting about a bowl of creamy, cosy gnocchi. This dish feels indulgent but is secretly packed with fibre, protein, and nourishing ingredients that make it both satisfying and wholesome.

The gnocchi gets perfectly golden and crisp on the outside before being coated in a silky white bean sauce that’s rich and creamy, without any dairy. Paired with sautéed cavolo nero, sweet roasted kuri squash, and fragrant sage, it’s the perfect balance of flavour and texture.

Despite tasting like something you’d order at a restaurant, it all comes together in about 30 minutes, making it an ideal option for busy weeknights when you want something hearty, seasonal, and delicious.

Why You’ll Love This Vegan Gnocchi Recipe

Creamy and indulgent, but healthy – made with wholefood ingredients like beans and squash.

Naturally high in protein and fibre – thanks to the cannellini beans.

Quick and easy – ready in around 30 minutes with minimal prep.

Cosy and seasonal – packed with autumn flavours like roasted squash and sage.

What You Need To Make This Gnocchi Recipe

• A tin of white beans forms the base of the creamy, protein-packed sauce.

• Squash and sage bring sweetness and warmth to the dish.

• Gnocchi (I used Sunny & Luna’s Pumpkin Gnoocchi) adds a lovely texture and ties the flavours together.

• A little olive oil, lemon, and nutritional yeast help make the sauce silky and full of flavour.

Tips For The Best Vegan Gnocchi

• Crisp the gnocchi: Don’t skip pan-frying! It gives that golden, chewy texture that makes this dish so satisfying.

• Save the crispy sage: It adds the most delicious aromatic crunch - the perfect garnish!

• Adjust the sauce: It will thicken as it cooks; just add a splash of water to loosen if needed.

• Mix and match: You can swap the cavolo nero for kale or spinach, or use regular gnocchi if you can’t find pumpkin.

• Eat right away: Best stored fresh, but it can be stored in an airtight container for up to 3 days. Reheat with a splash of water or soy milk.

Click the play button below to watch the full recipe reel, to see how I make it!

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Gnocchi with White Bean Sauce, Roasted Kuri Squash & Crispy Sage

Yield: 2

Author: Emily Maun

Prep time: 10 MinCook time: 18 MinTotal time: 28 Min

A cosy, comforting, and nutrient-packed plant-based meal that comes together in around 30 minutes. Pan-seared pumpkin gnocchi are tossed in a creamy white bean sauce with garlicky cavolo nero, sage-roasted squash, and crispy sage leaves. It’s hearty, flavourful, and rich in protein and fibre - the perfect balance of indulgent and nourishing.

Ingredients

For roasting:

• 300g kuri squash (or any squash), cut into thin wedges
• 1 tbsp olive oil
• 4–5 sage leaves, finely chopped
• Salt & pepper

For the sauce:

• 1 tin cannellini beans, drained & rinsed
• 2 tbsp olive oil
• ½ lemon, juiced
• 6 tbsp water
• ¼ cup nutritional yeast
• Big pinch of salt

Everything else:

• Olive oil (for frying)
• Small handful of whole sage leaves
• ½ white onion, finely diced
• 2–3 garlic cloves, minced
• 3 large cavolo nero leaves, stems removed & finely chopped
• 350g pack gnocchi (pumpkin or regular)
• Salt & pepper, to taste

Instructions

1. Preheat the oven to 200°C and line a large baking tray.
2. Add the squash wedges to the tray, toss with olive oil, sage, salt, and pepper, and roast for around 15 minutes, until golden and tender.
3. While that cooks, make the sauce: blend all sauce ingredients until smooth and creamy. Set aside.
4. Heat a drizzle of olive oil in a pan and crisp the whole sage leaves for about 60 seconds. Remove and set aside.
5. In the same pan, sauté the onion for 4–5 minutes until soft, then add the garlic and cavolo nero. Cook for another 4–5 minutes until wilted. Remove and set aside.
6. Add a little more oil and pan-fry the gnocchi on medium heat for around 5 minutes until golden and crispy.
7. Return the onion, garlic, and cavolo nero to the pan, then stir through the white bean sauce. Heat gently for 2–3 minutes until warmed through, adding a splash of water if needed to loosen.
8. Season to taste, then serve topped with roasted squash, crispy sage leaves, a drizzle of olive oil, and chilli flakes (optional).

Notes

• You can use regular potato gnocchi if you can’t find pumpkin.
• The white bean sauce also works great with pasta or roasted vegetables.
• Store leftovers in an airtight container in the fridge for up to 3 days - reheat gently with a splash of water or milk to loosen.