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!
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
- 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 butter and let it cook until it turns brown and fragrant. Add in crème fraîche 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 cracked black pepper if desired.
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
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: pumpkin gnocchi