Pumpkin Gnocchi Recipe

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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.

Just-made Pumpkin Gnocchi rest on a cutting board in flour.

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.

An overhead view looking down into a metal skillet filled with Pumpkin Gnocchi.

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.

Chickpea flour

Arrowroot flour

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.

Large eggs

Salt

Black pepper

Ground nutmeg

How To Make Pumpkin Gnocchi

Pumpkin pureé in a mixing bowl.

To a large mixing bowl, add the pumpkin pureé.

Flour in a mixing bowl.

To the bowl, add all the flour.

Eggs and spices added to pumpkin pureé and flour in a metal mixing bowl.

Then add the eggs and spices.

Scraping pumpkin gnocchi dough off a wooden spoon.

Mix with a wooden spoon until the spoon no longer works. Then knead with your hands.

Pumpkin gnocchi dough in a mixing bowl.

Let the dough rest for 5 minutes.

Flouring a wooden cutting board.

Flour a work surface with a bit of oat flour. Don’t be skimpy.

A rolled cord of Pumpkin Gnocchi dough on a floured work surface.

Roll out a piece of dough into a ½-inch thick cord.

Just cut gnocchi on a floured cutting board.

Cut into ½-inch long equal pieces.

A gnocchi being shaped on the back of a fork.

If you wish to shape it, roll each piece down the back side of a fork.

A hand holds up a few raw, cut gnocchi.

If not, you can simply cook them after cutting.

Adding salt to pasta water.

Set a large pot of water to boil, and be sure to generously salt it. Salt water gives the gnocchi lots of flavor.

Putting raw gnocchi into a pot of boiling pasta water.

Put the raw gnocchi into the boiling water.

Gnocchi floating at the top of boiling water.

When they start to float to the top, skim them out of the pot as they rise. Only remove the floating gnocchi.

Lifting cooked pumpkin gnocchi out of boiling water with a slotted spoon.

They will eventually all come to the top. Use a wire spider strainer or a slotted spoon.

A pan full of Pumpkin Gnocchi with a bit of fresh parsley on the side.

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.

Recipe Supplies

Mixing bowl set sold on Amazon. (Affiliate link)
Pasta pot sold on Amazon. (Affiliate link)
Spider strainer set sold on Amazon. (Affiliate link)

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Just-made Pumpkin Gnocchi rest on a cutting board in flour.

Pumpkin Gnocchi Recipe

Delicious homemade gnocchi that is perfect for autumn or winter.
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Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 302kcal
Author: Tiffany McCauley

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • 1 large pasta pot

Ingredients

  • 15 oz. canned pumpkin pureé (not pumpkin pie filling)
  • 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)

Instructions

  • To a large mixing bowl, add the pumpkin pureé.
    Pumpkin pureé in a mixing bowl.
  • To the bowl, add all the flour.
    Flour in a mixing bowl.
  • Then add the eggs and spices.
    Eggs and spices added to pumpkin pureé and flour in a metal mixing bowl.
  • Mix with a wooden spoon until the spoon no longer works. Then knead with your hands.
    Scraping pumpkin gnocchi dough off a wooden spoon.
  • Let the dough rest for 5 minutes.
    Pumpkin gnocchi dough in a mixing bowl.
  • Flour a work surface with a bit of oat flour. Don't be skimpy.
    Flouring a wooden cutting board.
  • Roll out a piece of dough into a ½-inch thick cord.
    A rolled cord of Pumpkin Gnocchi dough on a floured work surface.
  • Cut into ½-inch long pieces.
    Just cut gnocchi on a floured cutting board.
  • If you wish to shape it, roll each piece down the back side of a fork.
    A gnocchi being shaped on the back of a fork.
  • If not, you can simply cook them after cutting.
    A hand holds up a few raw, cut gnocchi.
  • Set a large pot of water to boil, and be sure to generously salt it.
    Adding salt to pasta water.
  • Put the raw gnocchi into the boiling water.
    Putting raw gnocchi into a pot of boiling pasta water.
  • When they start to float to the top, skim them out of the pot as they rise. Only remove the floating gnocchi.
    Gnocchi floating at the top of boiling water.
  • They will eventually all come to the top.
    Lifting cooked pumpkin gnocchi out of boiling water with a slotted spoon.
  • Coat in your favorite sauce or in melted butter.
    A pan full of Pumpkin Gnocchi with a bit of fresh parsley on the side.

Nutrition

Serving: 1serving | Calories: 302kcal | Carbohydrates: 51g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 186mg | Potassium: 432mg | Fiber: 7g | Sugar: 5g | Vitamin A: 8350IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 3mg

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I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.

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