• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Dish by Dish

SIMPLE GLUTEN-FREE RECIPES that actually taste good

  • Bread Recipes
  • Air Fryer Recipes
  • By Diet
    • Gluten-free
    • Dairy-free
    • Vegan
    • Vegetarian
    • Paleo
    • Grain-free
    • Egg-free
  • By Course
    • Bread Recipes
    • 30-Minute Meals
    • Breakfast
    • Brunch
    • Appetizers
    • Side Dishes
    • Lunch/Dinner
    • Snacks
    • Desserts
  • Recipe Index
  • Start Here
    • Blog
    • My Cookbook
    • Work with me
    • Portfolio
    • Resources
      • Top 30 Tips for Food Bloggers
      • Food Photography Tips
      • My Kitchen
      • My Library
      • Printables
      • Cooking Glossary
      • Kitchen Tips
    • Travels
      • Australia
      • Argentina
      • Brazil
      • Italy
      • Singapore
      • Uruguay
      • USA
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Bread Recipes
  • Air Fryer Recipes
  • Gluten-free
  • Dairy-free
  • Recipe Index
  • Blog
  • Start Here
×

Home » Pumpkin

Easy Pumpkin Gnocchi (Gluten-Free, Dairy-Free)

Published: Oct 1, 2020 by Felicia Lim · This post may contain affiliate links

Jump to Recipe
Pinterest image for pumpkin gnocchi

Tender with just the right amount of chew, these easy pumpkin gnocchi are soft and pillowy and filled with 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!

Cooked gnocchi in a skillet garnished with rosemary sprigs.

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 early this year (which simply means he has to go on a lifelong gluten-free diet), 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.

A skillet full of gnocchi in brown butter sauce.

Inspiration for Making Gluten-Free Pasta

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.

cornbread in a cast iron skillet
Subscribe

Get delicious GLUTEN-FREE recipes each week!

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. On the website, Chef Jemiko says, “I decided to create the gluten-free Italian menu to focus on this incredible, delicious food that I learned from many executive chefs in this wonderful country. A gluten-free Italian menu does not have to miss out on flavor, texture, or delicious options.”

It’s hard not to like someone who says something so wonderful, and since Juan and I had been missing good Italian food, the first thing we scribbled down on our to-do list for NYC was “Eat at Senza Gluten.”

Senza Gluten in New York

Given that we were zipping in and out of New York for just two short days, the only day that we could have dinner there was Saturday night, so we booked a table to make sure we would definitely have seats, especially since we’d invited our friend Vennie along.

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.

Up close shot of gnocchi in a skillet.

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”. Traditionally, 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!

Gluten-free Pumpkin Gnocchi in Rosemary Browned Butter Sauce

Ingredients You’ll Need + Notes/Substitutions

For the Pumpkin Gnocchi:

  • Pumpkin Puree: I always recommend using fresh homemade pumpkin puree if possible (as it doesn’t have the additives and preservatives that come with the canned version). However, if you only have canned pumpkin available, that will work as well.
  • Gluten-Free All-Purpose Flour Blend: I like using a light gluten-free flour blend that is made up of lighter flours and starches such as rice flour, corn starch, tapioca starch and xanthan gum. Make sure your blend comes with xanthan gum as that is what will help to bind the ingredients together.
  • Egg: The egg is necessary as a binder in this pumpkin gnocchi. I haven’t tried making this with an egg-replacer, so I’m not sure how that will work.

For the Rosemary Brown Butter Sauce:

  • Butter: Since we’re going to be making a brown butter sauce to go with this gluten-free pumpkin gnocchi, butter is absolutely essential. However, if you prefer it to be totally dairy-free, feel free to use vegan butter instead.
  • Rosemary: Fresh rosemary will add a delicious fragrance and flavor to the sauce, but if you prefer using other herbs such as sage or thyme, feel free to go ahead and do so!
  • Crème Fraîche: This literally means “fresh cream” in French, and is basically a type of thick cream made from double cream with the addition of buttermilk, sour cream or yogurt. You should be able to find this easily in the supermarkets. If not available, you can use sour cream to replace it, but note that sour cream is slightly more sour than crème fraîche.
  • Salt and Pepper
A pan of cooked pumpkin gnocchi in sauce.

Step-by-Step Instructions:

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 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 disk. Divide disk into 6 equal portions (like you would cut a pizza). 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 gluten-free floured tray or plate. Repeat until all the pasta dough has been used up.

3. Boil in Batches

Bring a large pot of generously-salted water to a boil, then place gnocchi in a few batches in the water. 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 crème fraîche 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!

A sprig of rosemary on gnocchi in a pan.

Expert Tips/Tricks:

  • Dough Texture: From my experience in cooking (and with gluten-free dough in particular), I’ve learnt that handling dough as always, is more of an art than a science. It’s all about feeling the texture of the dough as you knead it, making sure it is neither too dry that it crumbles and breaks, nor too wet that it sticks annoyingly to your hands and makes it impossible to handle. Always flour your hands with gluten-free flour when handling the dough. My rule of thumb is this: if the dough is too dry, a little sprinkle of water to it 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 when the rise to the top.

Recipe FAQs:

How to Store the Cooked Gnocchi

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 air-tight container and keep it in the refrigerator for up to 3 days. If possible, store the pumpkin gnocchi separately from the sauce.

Can You Freeze the Gnocchi?

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 ziplock bags, 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. Once the rise to the top, that means they are cooked.

What Sauce Goes with Pumpkin Gnocchi?

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.

Top down shot of a pan full of gnocchi.

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 Comforting Pasta Recipes:

  • Garlic Eggplant Penne Pasta (Gluten-Free, Vegan)
  • Mushroom Spaghetti Aglio Olio (Gluten-Free, Vegan)
  • Macaroni and Beef (Gluten-Free)
  • Turkey Bolognese with Gluten-Free Fusilli

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!

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Pumpkin Gnocchi (Gluten-Free)


★★★★★

5 from 2 reviews

  • Author: felicia | Dish by Dish
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe
Pin Recipe

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

Units Scale

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 egg, beaten

Optional Rosemary Brown Butter Sauce:

  • 1 stick of butter (or vegan butter)
  • 3 sprigs of fresh rosemary
  • 3 teaspoons of crème fraîche (or vegan sour cream)
  • Salt to taste
  • Freshly ground black pepper, for sprinkling

Instructions

  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 until you get a uniform dough.
  2. 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).
  3. 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.
  4. 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.
  5. 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 butter and let it cook until it turns brown and fragrant. Add in crème fraîche and stir well, then add salt to taste.
  6. Garnish and Serve: Divide cooked gnocchi into 2 equal portions and serve with rosemary brown butter sauce. Garnish with fresh rosemary and cracked black pepper if desired.

Notes

Pumpkin Puree: I always recommend using fresh homemade pumpkin puree if possible (since the homemade version doesn’t have the additives and preservatives that come with the canned version). However, if you only have access to canned pumpkin, it will work as well.

Gluten-Free All-Purpose Flour Blend: I like using a gluten-free flour blend that is made up of lighter flours/starches such as rice flour, tapioca starch, cornstarch. Make sure that your gluten-free blend also includes xanthan gum (a gluten-substitute), which is essential for binding the ingredients together.

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: If you are making the rosemary brown butter sauce, butter would be essential. However if you want to keep it dairy-free, feel free to use vegan 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.

Crème Fraîche: This can easily be found in most supermarkets. However, if you don’t have access to it, you can substitute it with sour cream (which will be slightly more sour than crème fraîche). 

Dough Texture: You want to achieve a texture which is smooth an 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 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 gnocchi, make sure to freeze it uncooked in separate layers in freezer-safe containers or ziplock 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 or they will stick together). 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

Keywords: pumpkin gnocchi

Did you make this recipe?

Tag @felicialimhz on Instagram and hashtag it #dishbydish

Recipe Card powered byTasty Recipes
Simple Healthy Breads & Treats (E-Cookbook)

Recipes you might also like

  • Mushroom Aglio Olio (Gluten-free, Vegan)Mushroom Aglio Olio (Gluten-free, Vegan)
  • Gluten-free Hamburger Helper (Dairy-Free)Gluten-free Hamburger Helper (Dairy-Free)
  • Creamy Pumpkin Soup (Gluten-free, Vegan)Creamy Pumpkin Soup (Gluten-free, Vegan)
  • Gluten-free Vegan Pumpkin SconesGluten-free Vegan Pumpkin Scones
« Creamy Pumpkin Risotto (Gluten-Free, Vegan)
Super Moist Pumpkin Bread (Gluten-Free, Dairy-Free) »

About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Grace Lim says

    October 01, 2020 at 7:35 pm

    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

    ★★★★★

    Reply
    • Felicia Lim says

      October 01, 2020 at 7:51 pm

      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 🙂

      Reply
  2. MP says

    April 13, 2016 at 8:08 am

    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?

    Reply
    • felicia | Dish by Dish says

      April 14, 2016 at 2:35 pm

      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!

      Reply
  3. JH says

    November 10, 2015 at 6:52 am

    Wow! This looks amazing, flea. You keep outdoing yourself each time babe.

    Reply
    • felicia | Dish by Dish says

      November 10, 2015 at 1:44 pm

      Thank you sweetie! I miss you babe! Hope all’s going well on your end. When are we finally gonna Skype??

      Reply
  4. Suzy | The Mediterranean Dish says

    November 03, 2015 at 8:47 pm

    Italy is one place I would love to visit! And your pumpkin gnocchi with rosemary and brown butter sounds out of this world!

    Reply
    • felicia | Dish by Dish says

      November 04, 2015 at 11:04 am

      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!!).

      Reply
  5. Nicole says

    November 03, 2015 at 7:50 pm

    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!

    Reply
    • felicia | Dish by Dish says

      November 03, 2015 at 8:04 pm

      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!

      Reply
  6. Tara says

    November 03, 2015 at 6:19 pm

    What gorgeous little gnocci, one of my absolute favs!!

    ★★★★★

    Reply
    • felicia | Dish by Dish says

      November 03, 2015 at 8:03 pm

      Thanks for dropping by Tara!! I know, these gnocchi were incredibly good!! 🙂 If i might blow my own horn. hehe.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hello & welcome!

Hello & welcome!

I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

Read my story here →

Subscribe

to receive free email updates!

Most Popular

    Gluten-free naan in a cast iron skillet on a wooden board

    Best Gluten Free Naan Bread (No-Yeast, No-Yogurt, Dairy-Free)

    Gluten-Free Focaccia Bread Recipe (Dairy-Free, Vegan)

    Soft, Fluffy Gluten-Free Bread (Dairy-Free)

    Easy Honey Oat Bread (Gluten-Free, Dairy-Free Option)

Air Fryer Recipes

Air Fryer Chicken Quarters (Gluten-Free, Dairy-Free)

Crispy Air Fryer Tater Tots (Gluten-Free, Vegan)

Crispy Air Fried Potato Wedges (Gluten-Free, Vegan)

Air Fryer Green Beans (Gluten-Free, Vegan)

Bread Recipes

Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)

21 Fluffy Gluten-Free Yeast Bread Recipes to Make on Repeat

Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)

Gluten-free naan in a cast iron skillet on a wooden board

Best Gluten Free Naan Bread (No-Yeast, No-Yogurt, Dairy-Free)

Latest on the blog

Salmon Kabobs in the Oven (Gluten-Free, Dairy-Free)

Easy Oat Flour Waffles (Gluten-Free, Dairy-Free)

Gluten-Free Chicken Casserole (Dairy-Free)

Quinoa & Minced Beef Stuffed Bell Peppers

Gluten-Free Stuffed Peppers (Dairy-Free)

Buy Me a Coffee promo

Footer

Never miss a recipe

Sign up to get recipes via email

Footer


About

  • New? Start Here
  • Latest on the Blog
  • Privacy Policy
  • Contact Me
  • Work with Me

Recipes by Diet

  • Gluten-Free
  • Dairy-Free
  • Vegan
  • Egg-Free
  • Vegetarian

Recipes by Course

  • Bread Recipes
  • Appetizers
  • Main Courses
  • Snacks
  • Desserts


^ back to top

© 2023 Dish by Dish. Privacy Policy. Brunch Pro Theme by Feast Design Co.