Gluten-Free Pumpkin Gnocchi - Header
Print Recipe

Gluten-Free Pumpkin Gnocchi

This gluten-free pumpkin gnocchi offers up an amazing doughy texture that many of us gluten-free people miss. The light butter sauce is a nice touch to this already delicious and festive dish.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dinner, Side Dish
Cuisine: American, Italian
Keyword: dinner, gluten-free pasta, gnocchi, noodles, potato, pumpkin, side dish
Servings: 4 people
Calories: 346kcal
Author: Jenny Finke


Pumpkin Gnocchi

Garlic Butter Sauce


  • Wash potato and stab it with a fork several times to create air holes. Wrap the potato in a paper towel and microwave on high for five minutes. Allow the potato a few minutes to cool before handling. It's easier to handle the potato while wearing disposable gloves.
  • Next, using your knife and fingers, peel off and discard the potato skin. Finely grate the potato into small pieces. You'll wind up with about 1.5 cups of grated potatoes.
  • Combine potatoes with pumpkin and mix well with your hands. Add egg, flour and salt and continue mixing by hand. 
  • Divide dough into about 6 small sections. Roll out each section into a long snake and then cut dough into small bite-sized pieces with your knife. Add gnocchi to a plate coated with a little flour to keep them from sticking to one another.
    Gluten-Free Pumpkin Gnocchi 1
  • Bring a pot of water to a boil and cook gnocchi in two batches. Once a gnocchi floats to the top of the water (about 1 minute), use a slotted spoon to remove it from the water and set it aside in a bowl.
  • Heat 2 Tbsp butter in a large non-stick saucepan. Add gnocchi and allow it to cook, undisturbed, for two minutes before mixing. Continue to cook gnocchi on all sides for about 6-8 minutes. Remove gnocchi from saucepan and set aside in a bowl.
    Gluten-Free Pumpkin Gnocchi 4
  • Heat another 2 Tbsp. butter in a large saucepan. Add garlic and sage and cook for 30 seconds. Add chicken broth and bring mixture to a boil. 
  • In a small bowl, combine 1 Tbsp. flour with 2 Tbsp. water to create a slurry. Mix well. While whisking the chicken broth mixture, add the slurry to the sauce and continue whisking until mixture thickens, about one minute. 
  • Add gnocchi to saucepan and coat with sauce. Serve immediately. 
    Gluten-Free Pumpkin Gnocchi 7


Calories: 346kcal | Carbohydrates: 50g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 1207mg | Potassium: 293mg | Fiber: 6g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 7.8mg | Calcium: 56mg | Iron: 2.7mg