Gluten-Free Pumpkin Gnocchi
This gluten-free pumpkin gnocchi is the perfect cozy fall recipe! Learn how to make soft, pillowy pumpkin gnocchi at home with simple ingredients, a comforting meal that’s naturally gluten-free and perfect for your Thanksgiving table.
Gluten-Free Pumpkin Gnocchi
As a nutrition consultant and chef, I’m always on the lookout for recipes that feel indulgent but still align with a healthy, balanced approach to food. And if there’s one thing I believe, it’s that comfort food can absolutely be nourishing too! One of my favorite fall comfort foods is this gluten-free pumpkin gnocchi, soft, golden little pillows that soak up sauce like a dream and fill your kitchen with the scent of pumpkin and nutmeg.
In Poland, we make gnocchi too; we call them Kopytka. They are more traditional, mashed with potatoes, but since it’s fall, I decided to make one with pumpkin. I couldn’t believe how easy it was, and they came out perfectly tender. I stood over the pan, fork in hand, and ate half of them before they even made it to the table.
This recipe has since become a fall favorite, a comforting meal for chilly evenings, a showstopper side dish for Thanksgiving, and an excellent option for anyone craving something warm, seasonal, and naturally gluten-free.
What is Gnocchi?
Gnocchi are small Italian dumplings, traditionally made with potatoes, flour, and eggs. They’re soft, chewy, and delicate, a perfect match for any sauce you love. I like to think of them as pasta’s cozy cousin: less refined, a little more rustic, and absolutely irresistible.
My version swaps regular wheat flour for gluten-free flours. It replaces potato with pumpkin puree, giving the gnocchi that warm orange color and subtle sweetness that’s perfect for the fall season.
Why You’ll Love This Recipe
- It’s an easy homemade gnocchi recipe that requires only a few pantry ingredients.
- It’s gluten-free, and with one quick swap, it can be made vegan too.
- The pumpkin flavor adds an earthy, subtly sweet note that tastes like fall in every bite.
- It’s the perfect fall side dish for your Thanksgiving table or holiday gatherings.
- It’s a warm, comforting meal for cold fall or winter evenings.
Ingredients for Gluten-Free Pumpkin Gnocchi
This website may contain affiliate links, which means I may earn a small commission at no extra cost to you if you purchase through these links. As an affiliate, I only recommend products or services I genuinely use and love. Check the affiliate disclosure here.
Did you know?
The word gnocchi comes from the Italian word nocca, meaning “knuckle.” It’s a fitting name because each little dumpling is roughly the size and shape of a knuckle, soft, rounded, and meant to be cradled in sauce.
How to Make Gluten-Free Pumpkin Gnocchi
- Make the dough: In a large bowl, combine the pumpkin puree, egg, salt, nutmeg, nutritional yeast, and turmeric. Gradually add the gluten-free and arrowroot flours until you have a soft dough that’s slightly sticky but workable. The dough should be neither too dry nor too sticky, although I like it on the wetter side.
- Shape the gnocchi: Lightly dust your work surface and your hands with flour, and divide the dough into 3 smaller portions. Roll each into a rope about the width of your thumb. Press lightly with the back of the fork, then cut into small bite-sized pieces 2-3 inches. Transfer them to the cookie sheet lined up with parchment paper dusted with flour and cover it with a kitchen towel.
- Boil the gnocchi: Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches; when they float to the surface, they’re ready (it only takes about 2 minutes).
- Pan-sear: Heat olive oil or butter in a skillet over medium heat, then add chopped sage. Add the cooked gnocchi and a few fresh sage leaves. Let them crisp slightly and turn golden brown. The texture should be soft and fluffy inside, with a light crisp on the outside, the perfect bite!
What to Do When the Pumpkin Purée is Too Moist
If your pumpkin puree is too wet, place it in a fine-mesh sieve or cheesecloth set over a bowl and let it drain for 15–30 minutes. You can also gently press it with a spoon to speed things up. This removes excess moisture, keeping your gnocchi dough soft and workable, not sticky or soggy.
Ingredient Substitutions
- Pumpkin puree: You can easily substitute with butternut squash or sweet potato puree for a different spin.
- Egg: For a vegan version, use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
- Gluten-free flour: Cassava or almond flour can work, but the texture will be slightly different.
- Nutritional yeast: Parmesan or pecorino cheese can be used if you’re not dairy-free.
- Butter: Use olive oil or vegan butter for a dairy-free option.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Chef Angie’s Tips
- Don’t overwork the dough! The less you handle it, the lighter your gnocchi will be.
- The dough should be soft and slightly tacky, not dry. Add flour gradually, stopping when it just holds together.
- Taste one piece after boiling before cooking the rest. You can adjust salt or flour slightly if needed.
- After boiling, always pan-sear. That golden crisp exterior takes this dish from “nice” to “restaurant-worthy.”
- Serve immediately, gnocchi is best fresh and hot!
Ways to Serve
- With browned butter and sage: The classic Italian way, earthy, nutty, and perfect with pumpkin flavor.
- In a creamy sauce: Try coconut milk, garlic, and thyme for a dairy-free option.
- As a Thanksgiving side dish: This adds a gorgeous pop of color and flavor to your holiday table.
- With extra veggies: Toss with roasted Brussels sprouts, spinach, kale, or caramelized onions for a more complete meal.
- With kale salad, slow-cooked beef, or slow-cooked ribs.
Storage
Cooked gnocchi tends to absorb sauce and get a little soft and sticky, so it’s not ideal for storing. If you need to refrigerate it, dust it lightly with flour and store it in an airtight container for up to 2 days. The best method is to freeze the gnocchi uncooked, lay them in a single layer (use parchment between layers) and freeze until firm. Then transfer to a freezer bag or container. You can cook them straight from frozen. They may look slightly softer, but they’ll taste just as fresh and delicious as the day you made them!
Equipment
- Mixing bowl
- Fork
- Large pot
- Cutting board
- Slotted spoon
- Skillet or cast-iron pan
FAQ
Can I make the dough ahead of time?
Yes, you can prepare the dough up to a day in advance and refrigerate it.
My dough is sticky, what do I do?
Pumpkin puree varies in moisture. Just add a little more flour until the dough feels soft but workable.
Is it okay to skip pan-searing?
You can, but I promise you’ll miss out on that irresistible golden crust! You can add a sauce on top instead.
If you make this gluten-free pumpkin gnocchi, share it with someone who loves all things pumpkin! Pin it to your favorite fall recipes board, or send it to a friend planning their Thanksgiving menu.
This dish celebrates everything I love about the fall season: simple ingredients, vibrant colors, and the joy of slowing down to savor a comforting meal. Whether you make it for a weeknight dinner or a festive holiday feast, this soft homemade pumpkin gnocchi will absolutely steal the show.
Gluten-Free Pumpkin Gnocchi
Equipment
- Fork
Ingredients
- 1 cup Pumpkin puree
- 1 1/4 cup Gluten-free flour more if needed, with xantham gum
- 1/4 cup Arrowroot flour
- 1/8 tsp Nutmeg
- 1/4 cup Nutritional yest
- 1/4 tsp Salt
- 1/4 tsp Turmeric
Sage sauce
- 3 tbsp Butter unsalted
- 2 tbsp Sage chopped
- Salt and pepper to taste
Instructions
- Make the dough: In a large bowl, combine the pumpkin puree, egg, salt, nutmeg, nutritional yeast, and turmeric. Gradually add the gluten-free and arrowroot flours until you have a soft dough that's slightly sticky but workable. The dough should be neither too dry nor too sticky, although I like it on the wetter side.2. Shape the gnocchi: Lightly dust your work surface and your hands with flour, and divide the dough into 3 smaller portions. Roll each into a rope about the width of your thumb. Press lightly with the back of the fork, then cut into small bite-sized pieces 2-3 inches. Transfer them to the cookie sheet lined up with parchment paper dusted with flour and cover it with a kitchen towel.3. Boil the gnocchi: Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches; when they float to the surface, they're ready (it only takes about 2 minutes).4. Pan-sear: Heat olive oil or butter in a skillet over medium heat, then add chopped sage. Add the cooked gnocchi and a few fresh sage leaves. Let them crisp slightly and turn golden brown. The texture should be soft and fluffy inside, with a light crisp on the outside, the perfect bite!
Nutrition
Love My Content? Buy Me a Coffee!
Creating these resources for you is my passion, and I love hearing how they’ve helped you on your health journey. If you appreciate my content and want to support my work, you can buy me a coffee to help fuel more tips, recipes, and inspiration. Every little bit means the world to me!
If you made this recipe, please leave a rating/comment. Your feedback helps us continue to bring you high-quality free recipes.
Don’t forget to sign in for my free recipe E-book, and follow me on Instagram to stay informed about all that is happening!