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 airtight 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 freezer bag , 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. Only remove the gnocchi with a slotted spoon once they rise to the top.

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.

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

Name: Easy Pumpkin Gnocchi (Gluten-Free)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 1/2 cups pumpkin puree; 1 1/2 cups gluten-free all-purpose flour blend + more as needed; 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it); 1 egg, beaten; 1 stick dairy-free butter; 3 sprigs fresh rosemary; 3 teaspoons dairy free whipping cream; Salt to taste; Freshly ground black pepper, for sprinkling

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

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
1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
1 egg, beaten

Optional Rosemary Brown Butter Sauce:

1 stick dairy-free butter
3 sprigs fresh rosemary
3 teaspoons dairy free whipping cream
Salt to taste
Freshly ground black pepper, for sprinkling

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Instructions

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 dairy-free butter and let it cook until it turns brown and fragrant. Add in the dairy-free cream 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 freshly ground black pepper if desired.

Notes

Pumpkin Puree: I always recommend using fresh homemade pumpkin puree if possible (especially during pumpkin season). However, if you only have access to canned pumpkin puree (NOT the same as pumpkin pie filling), it will work as well.

Gluten-Free All-Purpose Flour Blend: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, cornstarch, or potato starch). I do NOT recommend using gluten-free flour blends with heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

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: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular 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.

Cream: I used a dairy-free whipping cream to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use normal cream instead.

Dough Texture: You want to achieve a texture which is smooth and 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 gluten-free pumpkin 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 pumpkin gnocchi, make sure to freeze it uncooked (and tossed in gluten-free flour) in separate layers in freezer-safe containers or freezer 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, but make sure to separate the gnocchi into individual pieces before cooking). 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