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Gluten-Free Pumpkin Gnocchi

Gluten-Free Pumpkin Gnocchi
Allison Beck

Gluten-Free Pumpkin Gnocchi

A gluten- free pasta that was Inspired by Roman-style gnocchi, this dish transforms sweet pumpkin purée into a delightful pasta dish that is best complemented by nutty brown butter and aromatic sage. 

Click here to see the Not Just for Carving: 8 Pumpkin Recipes story.


  • 2 cups fresh pumpkin flesh, still warm*
  • 2 eggs, beaten
  • 3 teaspoons salt, plus more to taste
  • ½ cup Parmesan, plus more to garnish
  • 3 cups gluten-free flour, plus more as needed
  • 1 teaspoon arrowroot starch (or cornstarch)
  • 2 sticks butter
  • Salt
  • 15 sage leaves
  • Spiced pumpkin seeds or walnuts, for garnish (optional)


In a large pot, combine the pumpkin, eggs, salt, and cheese and mix well over medium-low heat. In a separate bowl, combine the flour and starch and mix well. Immediately add the flour and starch mixture to the pot with the pumpkin, starting with 1 ½ cups, and continuously stirring while cooking over medium heat. Continue adding more until the mixture dries out a bit and comes together into a ball. Turn the dough out onto a floured work surface and knead it for about a minute or 2. Press into a rectangular shape, about ½-inch thick, and let it rest for about an hour to dry out a bit.

Once the dough has dried, cut into 1 ½-inch squares and set aside, lightly covered in flour so they don't stick.

In a large sauté pan, heat 1 stick butter with a pinch of salt and begin to brown it. Add half of the sage leaves and fry until crisp, about 1 minute. Remove the sage and add half the gnocchi. Spoon butter all around, cooking for 2 minutes per side, until just crisp. Remove from the heat and keep warm. Repeat the process with the remaining butter, sage, and gnocchi. Serve with Parmesan, a sprinkle of salt, and spiced pumpkin seeds or walnuts, if desired.