Tender with just the right amount of chew, these easy pumpkin gnocchi are soft and pillowy and filled with flavor of pumpkin. This delicious homemade pumpkin gnocchi is the perfect comforting meal for the fall season, or simply anytime you crave delicious Italian pasta! Best of all, it’s gluten-free and dairy-free too, but you wouldn’t even know it!
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Jump to:
- My Love Affair with Italy and Pasta
- Inspiration for Making Gluten-Free Gnocchi
- What is Gnocchi?
- Making Gnocchi with Pumpkin
- Why This Recipe Works:
- Ingredients You’ll Need + Notes/Substitutions:
- How to Make Pumpkin Gnocchi (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Gluten-Free Pumpkin Recipes You’ll Also Love:
- Other Gluten-Free Pasta Recipes:
- Other Fall Recipes to Enjoy:
- Easy Pumpkin Gnocchi (Gluten-Free)
My Love Affair with Italy and Pasta
I have a long-term affair with Italy; one that’s lasted for at least a decade and counting. The first time I laid eyes on the boot-shaped country in 2007, Italy effortlessly won me over.
Just like that, as my friends and I visited Cinque Terre, Florence, Venice and Bologna in slightly less than two weeks, I fell in love with the architecture in Italian cities, the wit and charm of dark-haired Italians, and the passion with which the people lived.
Later, when Juan and I visited Italy for 10 days in 2014, where we covered Rome and the Amalfi Coast, we sought out pizza and bruschetta in Naples, oxtail soup and octopus salad in Rome, and plenty of seafood pasta all along the coast.
Italian food now became the highlight of our trip – and as we re-discovered Italy bite after bite, savoring the flavors of vinegared olives, crusty bread dipped in olive oil, creamy gelato and refreshing lemon slush, I knew I’d found a cuisine that would always bring a glow to my face and happiness to my tummy.
When Juan was first diagnosed with Celiac disease, we thought that our relationship with Italian food was now over.
Both he and I love pasta, and how could pasta exist without gluten? For a little while after receiving his diagnosis, our food-inspired world seemed to come crashing down.
Inspiration for Making Gluten-Free Gnocchi
Sometime after we began eating gluten-free, I started toying with the idea of making gluten-free gnocchi – a tough feat considering that I’d never even made gnochi before with normal wheat flour.
I let the idea sit around on the “recipes to try” list in my notebook, but it took our trip to New York in 2015 (when we were still living in DC) to finally bring it to life.
We hadn’t done much research for the weekend getaway to the Big Apple, but the one thing that we knew for sure was this: we were going to have dinner at Senza Gluten, the famous 100% gluten-free Italian restaurant run by Chef Jemiko.
It’d been a long while since I’d enjoyed Italian food so much: we had chicken soup and fungi bruschetta for starters, followed by pasta for our mains, and tiramisu for dessert.
Each dish was a delight for both our eyes and taste buds, but the one dish that really stood out with Juan’s potato gnocchi with a creamy mushroom sauce. Now, I’ve never been a huge fan of gnocchi, but the gnocchi served that night was just the right size with the right texture – neither too soft nor too chewy. It was simply so good, I couldn’t stop raving about it to anyone who asked us about our NYC trip.
What is Gnocchi?
For those of you unfamiliar with gnocchi, it’s basically a type of Italian pasta consisting of various thick, small and soft dough dumplings (approximately the size of a wine cork).
It looks complicated to pronounce, but the letter “g” is actually silent and is pronounced “no-kee”. Traditional gnocchi is made with mashed potatoes, egg and flour, but there are also versions made with other types of puree, such as sweet potato puree or pumpkin puree.
Making Gnocchi with Pumpkin
When we returned to DC, I was determined to do some sort of recreation of the pasta, with a little twist. Instead of mashed potatoes, I decided to use pumpkin puree because pumpkins were in season and I wanted to add a splash of color to the gnocchi.
And for the sauce, I went with something simple using what little I had on hand: rosemary-flavored brown butter with a hint of crème fraîche.
It took a little playing around with the dough and adapting a recipe I’d found on The Krooked Spoon, but the texture came out pretty close to the one at Senza Gluten. I was extremely pleased with it, but best of all, even Juan agreed that it was a very close second. This proves that a gluten-free menu doesn’t have to miss out on flavor, texture, or delicious options. Thank you Chef Jemiko for the inspiration!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this gluten-free pumpkin gnocchi recipe are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing the gnocchi dough requires a bit of kneading once the ingredients have been mixed together, but that’s basically it! And the sauce comes together so quickly and simply.
- Totally Gluten-Free & Dairy-Free: The best part is that this pumpkin gnocchi recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need + Notes/Substitutions:
Here’s an overview of the ingredients required for this gluten-free pumpkin gnocchi recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
- Pumpkin Puree: If making homemade pumpkin pureé during pumpkin season, make sure to use a potato masher (potato ricer) to mash the pumpkin flesh well until smooth to get a smoother gnocchi dough. However, if you only have access to canned pumpkin puree (NOT the same as pumpkin pie filling), it will work as well.
- Gluten-Free All-Purpose Flour Blend: For this homemade gnocchi, I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, cornstarch, or potato starch). I do NOT recommend using gluten-free flour blends with heavier flours (such as garbanzo bean flour).
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Egg: The egg is necessary for binding the ingredients together and making sure the dough doesn’t fall apart. I haven’t tried making it with an egg-replacer, so I don’t know how that would work.
- Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
- Rosemary: The fresh rosemary will add a beautiful fragrance and flavor to the sauce. However, feel free to substitute it with other fresh herbs such as sage (you can make a sage butter sauce instead).
- Cream: I used a dairy-free whipping cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use normal heavy cream instead.
How to Make Pumpkin Gnocchi (Step by Step):
1. Make the Dough
Place the pumpkin puree in a large bowl, and add the gluten-free flour blend and the beaten egg, then mix the ingredients well with a wooden spoon until you get a uniform, smooth and pliable gluten-free gnocchi dough that’s neither too dry nor too sticky.
2. Divide Dough into Portions and Roll into Gnocchi
Turn dough out onto a cool gluten-free floured surface, and use your hands to form a round dough ball, then flatten it slightly into a disc. Cut the dough into 6 equal portions (like you would cut a pizza).
Using hands floured with gluten-free flour, roll out each portion to the thickness of a finger and cut dough into 2 to 3-inch portions and roll into a an oval-sized gnocchi, then set gnocchi aside on a gluten-free floured tray or plate. Repeat until all the pasta dough has been used up.
3. Boil in Batches
Generously salt a large pot of water and then bring it to a boil, then place the gnocchi pieces in the water, cooking them in a few batches. When the pumpkin gnocchi floats to the top, it is cooked. Remove gnocchi from the hot water and set aside. Repeat until all the gnocchi has been cooked.
4. Make the Rosemary Brown Butter Sauce
As the pumpkin gnocchi cooks, place the three sprigs of rosemary in a large skillet over medium heat and melt the stick of butter and let it cook until it turns brown and fragrant. Add in the dairy-free cream and stir well, then add salt to taste.
5. Garnish and Serve
Divide the cooked gluten-free pumpkin gnocchi equally between into 2 bowls or plates and serve with rosemary brown butter sauce. Garnish with fresh rosemary and cracked black pepper if desired. Buon Appetito!
Dish by Dish Tips/Tricks:
- Dough Texture: Always flour your hands with gluten-free flour when handling the dough. If the dough is too dry, sprinkle a bit of water over the dough at a time until it kneads together well and not longer breaks. If the dough is too wet and sticky, sprinkle on more gluten-free flour and incorporate it slowly into the dough until it is no longer too wet, but smooth and pliable.
- Be Patient: When cooking the pumpkin gnocchi, it’s important to only throw the gnocchi in once the water has come to a boil. The pasta will sink to the bottom at first, so if they are all clumped together, give the gnocchi a little stir with a wooden spoon or spatula to prevent them from sticking to the bottom and to separate them from each other. Only remove the gnocchi with a slotted spoon when they rise to the top.
- Shape: In this case, I kept the gnocchi style simple and just made small ovals of dough. However, you can also create a typical gnocchi pattern by using a gnocchi board or rolling the gnocchi on the back of a fork.
- Swap out Pumpkin Puree: If you wish, you can swap out the pumpkin puree for puree made from sweet potatoes to make sweet potato gnocchi, or butternut squash puree for butternut squash gnocchi.
Recipe FAQs:
In my opinion, homemade gluten-free gnocchi tastes best eaten on the day they are cooked. However, if you have leftovers (which usually doesn’t happen at least in my home), store the cooked gnocchi in an airtight container and keep it in the refrigerator for up to 3 days. If possible, store the pumpkin gnocchi separately from the sauce.
If you plan to freeze the gluten-free gnocchi, make sure you freeze it uncooked. Place the uncooked gnocchi in single layers in a freezer-safe container or freezer bag, and freeze the gnocchi for up to 2 months. When you want to cook it, bring a large pot of generously-salted water to a boil, and then drop the frozen pumpkin gnocchi into the boiling water and let it cook for a few minutes until the gnocchi rises to the top. Only remove the gnocchi with a slotted spoon once they rise to the top.
I like eating pumpkin gnocchi with a variety of sauces. The brown butter sauce in this recipe is a great option. Other favorite sauces include a super easy 5-minute pesto sauce, or any tomato-based sauce of your choice (such as bolognese sauce or even a simple caprese sauce), or even an alfredo sauce.
Gluten-Free Pumpkin Recipes You’ll Also Love:
- Homemade Pumpkin Puree (Gluten-Free, Vegan)
- Creamy Pumpkin Risotto (Gluten-Free, Vegan)
- Creamy Pumpkin Soup (Gluten-Free, Vegan)
- Easy Gluten-Free Pumpkin Muffins (Dairy-Free, Vegan)
- No-Bake Pumpkin Cheesecake (Gluten-Free, Vegan)
- Easy Gluten-Free Pumpkin Scones
- Gluten-Free Pumpkin Bread (Dairy-Free, Vegan)
- Gluten-Free Pumpkin Waffles
- Super Moist Gluten-Free Pumpkin Bread
Other Gluten-Free Pasta Recipes:
Other Fall Recipes to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintEasy Pumpkin Gnocchi (Gluten-Free)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Tender with just the right amount of chew, these easy pumpkin gnocchi are soft and pillowy and filled with the flavor of pumpkin. This is the perfect comforting meal for fall and pumpkin season, or simply anytime you crave delicious Italian pasta! Best of all, it’s gluten-free and dairy-free too, but you wouldn’t even know it!
Ingredients
For the Gluten-Free Pumpkin Gnocchi:
- 1 1/2 cups pumpkin puree
- 1 1/2 cups gluten-free all-purpose flour blend + more as needed
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 egg, beaten
Optional Rosemary Brown Butter Sauce:
- 1 stick dairy-free butter
- 3 sprigs fresh rosemary
- 3 teaspoons dairy free whipping cream
- Salt to taste
- Freshly ground black pepper, for sprinkling
Instructions
- Make the Dough: Place the pumpkin puree in a large bowl, and add the gluten-free flour blend and the beaten egg, then mix the ingredients well until you get a uniform dough.
- Divide Dough into Portions: Turn dough out onto a cool gluten-free floured surface, and use your hands to form a round disk. Divide disk into 6 equal portions (like you would cut a pizza).
- Roll Out the Gnocchi: Using floured hands, roll out each portion to the thickness of a finger and cut dough into 2 to 3-inch portions and roll into a an oval-sized gnocchi, then set gnocchi aside on a floured tray or plate. Repeat until all dough has been used up.
- Cook the Gnocchi: Bring a large pot of generously-salted water to a boil, then place gnocchi in a few batched in the water. When gnocchi floats to the top, it is cooked. Remove gnocchi from the hot water and set aside.
- Prepare the Sauce: As the gnocchi cooks, place the three sprigs of rosemary in a large skillet over medium heat and melt the stick of dairy-free butter and let it cook until it turns brown and fragrant. Add in the dairy-free cream and stir well, then add salt to taste.
- Garnish and Serve: Divide cooked gnocchi into 2 equal portions and serve with rosemary brown butter sauce. Garnish with fresh rosemary and freshly ground black pepper if desired.
Notes
Pumpkin Puree: I always recommend using fresh homemade pumpkin puree if possible (especially during pumpkin season). However, if you only have access to canned pumpkin puree (NOT the same as pumpkin pie filling), it will work as well.
Gluten-Free All-Purpose Flour Blend: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, cornstarch, or potato starch). I do NOT recommend using gluten-free flour blends with heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Egg: The egg is necessary for binding the ingredients together and making sure the dough doesn’t fall apart. I haven’t tried making it with an egg-replacer, so I don’t know how that would work.
Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Rosemary: The fresh rosemary will add a beautiful fragrance and flavor to the sauce. However, feel free to substitute it with other fresh herbs such as thyme or sage.
Cream: I used a dairy-free whipping cream to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use normal cream instead.
Dough Texture: You want to achieve a texture which is smooth and pliable – that means neither too dry nor crumbly, nor too wet and sticky. If the dough is too dry and breaks easily, add additional sprinkles of water until it becomes smooth and doesn’t crumble. If the dough is too wet and sticky, sprinkle on additional gluten-free flour and incorporate the extra flour into the dough, kneading until it is no longer too sticky to manage.
Cooking the Gnocchi: Only add the gluten-free pumpkin gnocchi to the pot once the water has come to a boil, and only remove the gnocchi with a slotted spoon when they rise to the top.
Freezing the Gnocchi: If you plan on freezing the pumpkin gnocchi, make sure to freeze it uncooked (and tossed in gluten-free flour) in separate layers in freezer-safe containers or freezer bags. When ready to cook the gnocchi, bring a large pot of water to a boil and add the frozen gnocchi directly to the boiling water (there’s no need to defrost the frozen gnocchi, but make sure to separate the gnocchi into individual pieces before cooking). Remove the gnocchi with a slotted spoon once they rise to the top.
Adapted from: The Krooked Spoon
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Grace Lim says
Good morning Felicia,
I have not tried eating any gnocchi before but this pumpkin gnocchi recipe of yours looks interesting and tempting for me to give it a try.
I have great hope that the outcome of my attempt to follow your recipe will be close to what you have described in your recipe – yummy to enjoy its soft & chewy texture.
I love you!
Mum
Felicia Lim says
Hi mummy! The texture of gnocchi is similar to tang yuan (so kind of chewy but not rubbery). It’s originally from Italy, and very popular here in Argentina as well as most parts of the west. 😉 Maybe next time I’m back we can try gnocchi at Etna if they serve it.
Love you too 🙂
MP says
I wonder if this would work with an Almond/Coconut flour blend instead? I have done lots with just Coconut and other types of flour, but they never come out exactly right. Any thoughts?
felicia | Dish by Dish says
Hi MP, I think it would be best with a gluten-free all purpose flour blend because the starch from rice flour and corn flour and tapioca flour (which is what is usually in a GF all-purpose blend) helps to bind the gnocchi together. Hope it works out for you!
JH says
Wow! This looks amazing, flea. You keep outdoing yourself each time babe.
felicia | Dish by Dish says
Thank you sweetie! I miss you babe! Hope all’s going well on your end. When are we finally gonna Skype??
Suzy | The Mediterranean Dish says
Italy is one place I would love to visit! And your pumpkin gnocchi with rosemary and brown butter sounds out of this world!
felicia | Dish by Dish says
Suzy! thanks for dropping by! Given your mediterranean roots (and blog!) you should definitely visit Italy – i promise you will fall in love with everything about it (pinky promise!!).
Nicole says
Gnocchi is a favourite of mine, it’s absolutely delicious. I’ve never tried it with pumpkin though and now I am dying to try this!
felicia | Dish by Dish says
Hey Nicole! This is the first time I’m trying pumpkin gnocchi too, and surprisingly it was pretty easy to make, especially if you used canned pumpkin puree – saves you so much time for almost the same amount of cost!
Tara says
What gorgeous little gnocci, one of my absolute favs!!
felicia | Dish by Dish says
Thanks for dropping by Tara!! I know, these gnocchi were incredibly good!! 🙂 If i might blow my own horn. hehe.