Pumpkin gnocchi is about to be your favorite recipe this fall.
When I was a kid I ate a ridiculous amount of gnocchi. At some point when I was in my tweens, my friends introduced gnocchi into my life and I never looked back.
Before swim meets we would “carb up” which meant each mom would supply their kid with a pasta dish, we’d all get together and eat said pasta. While baked ziti was a favorite among most, I went straight for the gnocchi.
But gnocchi wasn’t reserved JUST for the pre-meet fuel. I ate gnocchi weekly and it was my go-to order at any Italian restaurant. It was my dish. It was my go-to comfort food.
So here’s the deal. I tried a few times to make perfect pumpkin gnocchi, but it never got that consistency I loved. I need that kinda chewy, dense texture that’s still fluffy and something you can sink your teeth into.
These gnocchi are a bit different. They’re baked and have a crisper texture on the outside than a traditional gnocchi. I love traditional gnocchi for what it is, and I love this pumpkin gnocchi for what it is. They’re different but both, really freaking good.
Since it’s stiiiilll November and I have cans upon cans of pumpkin puree, we’re making this pumpkin gnocchi situation and we’re making it as many times as we can 🙂
Ingredients for pumpkin gnocchi
- pumpkin puree
- blanched almond flour
- tapioca flour
- grated Parmesan cheese
- garlic powder
- garlic cloves
How to make pumpkin gnocchi
Mix. Combine all the wet ingredients in a bowl, whisk in the dry ingredients, and then transfer it to a gallon plastic baggie. I know I know, unexpected.
Pipe. Cut off the corner of the bag and pipe out the mixture onto a baking sheet lined with parchment paper. You want to make 1 inch long pieces that are about 1/2 inch wide (think gnocchi shape!).
Fork. After you’ve filled the entire baking sheet with gnocchi, they should each be about 1/2 inch to 1 inch a part, use a fork to make imprints into the tops of the gnocchi to get that iconic gnocchi vibe.
Bake. Bake them for 20 minutes. This may take two batches to use all the batter and bake the gnocchi.
Sauce! While the gnocchi is cooking, melt the butter in a pan and whisk in the minced garlic and sage.
Toss & Sprinkle. When the gnocchi is done baking, add to the pan and toss with the butter sauce. Transfer to a bowl. Sprinkle with Parmesan and enjoy!
More fall recipes to try:
- Vegetarian Pumpkin Chili
- Easy Pumpkin Alfredo
- Gluten Free Pumpkin Bread
- Gluten Free Pumpkin Roll Cookies
- 1 cup pumpkin puree
- 1 egg
- 1 cup blanched almond flour
- 1 cup tapioca flour
- 1 cup grated Parmesan cheese + 1/4 cup for sprinkling on top
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 cup salted butter
- 3 garlic cloves, minced
- 1 tablespoon sage, chopped
- Preheat oven to 350F.
- Combine the puree, and egg in a bowl.
- Whisk in the almond flour, tapioca flour, 1 cup Parmesan, garlic powder, and sea salt.
- Then transfer the mixture to a plastic bag.
- Cut off one corner of the bag and pipe out the mixture onto a baking sheet lined with parchment paper.
- You want to make 1 inch long pieces that are about 1/2 inch wide (think gnocchi shape!).
- After you’ve filled the entire baking sheet with gnocchi, they should each be about 1/2 inch to 1 inch a part, use the back of a fork to make an indent into the top of each gnocchi. This is purely aesthetics and not necessary, but gives you more of a gnocchi look.
- This may take two batches to use all the batter and bake the gnocchi.
- Bake for 20 minutes.
- While the gnocchi is cooking, melt the butter in a pan over medium heat. Whisk in the minced garlic and sage.
- When the gnocchi is done baking, transfer to the pan with the butter sauce and toss.
- Scoop the gnocchi into a bowl and pour any extra butter sauce overtop.
- Sprinkle with additional Parmesan and enjoy!
- Serving Size: 1/4 the batch
- Calories: 438
- Sugar: 2.3g
- Sodium: 987mg
- Fat: 31.2g
- Saturated Fat: 18g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17.1g
- Fiber: 2.9g
- Protein: 26.5g
- Cholesterol: 121mg