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Recipe

Baked Pumpkin Gnocchi (gluten free)

Pumpkin Gnocchi is the perfect autumn dinner tossed in a garlic butter sauce! It’s light with a perfect sink your teeth into consistency!

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Prep: 20 minCook: 20 minTotal: 40 min
Servings: serves 4

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F.
  2. Combine the puree, and egg in a bowl.
  3. Whisk in the almond flour, tapioca flour, 1 cup Parmesan, garlic powder, and sea salt.
  4. Then transfer the mixture to a plastic bag.
  5. Cut off one corner of the bag and pipe out the mixture onto a baking sheet lined with parchment paper.
  6. You want to make 1 inch long pieces that are about 1/2 inch wide (think gnocchi shape!).
  7. 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.
  8. This may take two batches to use all the batter and bake the gnocchi.
  9. Bake for 20 minutes.
  10. While the gnocchi is cooking, melt the butter in a pan over medium heat. Whisk in the minced garlic and sage.
  11. When the gnocchi is done baking, transfer to the pan with the butter sauce and toss.
  12. Scoop the gnocchi into a bowl and pour any extra butter sauce overtop.
  13. Sprinkle with additional Parmesan and enjoy!

Nutrition Info:

  • 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
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