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While you’re enjoying all those pumpkin spice lattes this season, whip up a batch of pumpkin gnocchi too.
This healthy and delicious fall comfort food is perfect for crisp autumn and winter evenings.
Is Gnocchi Healthier Than Pasta?
It would depend on what you mean by “healthier”. Both are carbs and as with most things, it all depends on how you make them. On what ingredients you use. I would say that by most standards of measure, gnocchi and pasta are approximately the same in regard to health. Generally speaking, while pasta has more carbs on average, gnocchi has more sodium. So it all depends on your health goals!
Is Gnocchi Pasta Or Potato?
Regular gnocchi is made with potatoes and flour. So it’s a bit of both!
Does Pumpkin Gnocchi Have Potatoes In It?
In this pumpkin gnocchi, there is no potato in it at all. And this specific recipe is also gluten-free too. I can’t vouch for other recipes, however. They may or may not have potatoes in them.
What Protein Goes With Gnocchi?
Gnocchi is great with chicken, beef, or pork. And while regular gnocchi could be paired with seafood, I don’t recommend it with this recipe as it’s a bit heavier than something that should be paired with fish.
What Does Gnocchi Go With?
This particular recipe is great as a stand-alone dish with either sauce or herbed butter. But if you want to use it as a side dish, then it would go great with chicken, beef or pork. Even turkey would do well with this.
What Kind Of Sauce Goes Well With Gnocchi?
There are a few types of sauces that will go well with this recipe.
- Heavy cream and parmesan cheese sauce
- Sage butter sauce – Fresh sage leaves are best for this.
- Browned butter sauce
- Walnut browned butter sauce
- Bacon and cream sauce
Is This Dairy-Free?
The recipe itself is dairy-free, yes. But if you plan to use any type of creamy sauce, your best bet is to use vegan butter and maybe some vegan parmesan cheese.
Is This Vegan?
No. You could try to use a vegan egg replacement, but I haven’t tried it, so I can’t vouch for how it will turn out.
What You’ll Need
Canned pumpkin puree – Make sure this is not pumpkin pie filling. You can also use butternut squash pureé or any pureéd winter squashes if you prefer that.
Oat flour – plus extra as needed. You may need to add a little extra if you find that the dough is too sticky. You will also need a good scoop-full to flour your work surface with.
How To Make Pumpkin Gnocchi
To a large mixing bowl, add the pumpkin pureé.
To the bowl, add all the flour.
Then add the eggs and spices.
Mix with a wooden spoon until the spoon no longer works. Then knead with your hands.
Let the dough rest for 5 minutes.
Flour a work surface with a bit of oat flour. Don’t be skimpy.
Roll out a piece of dough into a ½-inch thick cord.
Cut into ½-inch long equal pieces.
If you wish to shape it, roll each piece down the back side of a fork.
If not, you can simply cook them after cutting.
Set a large pot of water to boil, and be sure to generously salt it. Salt water gives the gnocchi lots of flavor.
Put the raw gnocchi into the boiling water.
When they start to float to the top, skim them out of the pot as they rise. Only remove the floating gnocchi.
They will eventually all come to the top. Use a wire spider strainer or a slotted spoon.
Coat in your favorite sauce or in melted butter in a pan.
How To Store Pumpkin Gnocchi
Raw – Store in an airtight container for up to 3 days.
Cooked – Keep this in an airtight container in the fridge for up to 4 or 5 days.
How To Reheat Pumpkin Gnocchi
Reheat cooked gnocchi in the microwave. You might think it would turn it more rubbery, but with this recipe, it actually makes them a bit softer! They are quite enjoyable to eat when reheated this way.
Can You Freeze Pumpkin Gnocchi?
You can! You can freeze it while it’s raw, or you can freeze it after cooking it. Either way, it will freeze for up to about 3 months. Thaw in the fridge.
More Homemade Gnocchi Recipes
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Pumpkin Gnocchi Recipe Card + Video
Pumpkin Gnocchi Recipe
CLICK TO WATCH THIS RECIPE IN ACTION!
- 1 large pasta pot
- 15 oz. canned pumpkin pureé (not pumpkin pie filling)
- 1½ cups chickpea flour
- 1 cup arrowroot powder
- 2 cups oat flour (+ extra as needed)
- 2 large eggs
- ½ tsp. salt
- ½ tsp. ground black pepper
- ¼ tsp. ground nutmeg (or more if you like a stronger flavor)
- To a large mixing bowl, add the pumpkin pureé.
- To the bowl, add all the flour.
- Then add the eggs and spices.
- Mix with a wooden spoon until the spoon no longer works. Then knead with your hands.
- Let the dough rest for 5 minutes.
- Flour a work surface with a bit of oat flour. Don't be skimpy.
- Roll out a piece of dough into a ½-inch thick cord.
- Cut into ½-inch long pieces.
- If you wish to shape it, roll each piece down the back side of a fork.
- If not, you can simply cook them after cutting.
- Set a large pot of water to boil, and be sure to generously salt it.
- Put the raw gnocchi into the boiling water.
- When they start to float to the top, skim them out of the pot as they rise. Only remove the floating gnocchi.
- They will eventually all come to the top.
- Coat in your favorite sauce or in melted butter.