Gluten Free Pumpkin Gnocci

I grew up on gnocchi. My mum served these hearty, little potato dumplings with a creamy, gorgonzola cream sauce that was so undeniable it had all the waitresses sopping up the extra sauce with chunks of bread. Sadly, my days of traditional style gnocchi and gorgonzola cream sauce are over. But, I won’t let this fall leave me pining away for this delicious little dumplings.


In continuation with my fall pumpkin craze, I baked one more pumpkin and set out the the GF flour. It’s pasta making time.



12 oz. pumpkin (either canned or fresh)

2.5 cups gluten free flour

1 tsp. xantham gum.

1 tbsp. nutmeg

salt and pepper to taste



Spread flour over the counter and thoroughly coat your hands. Roll out the dough into little “snakes” and cut into bite size pieces. This process requires a lot of flour so that the dough doesn’t stick to the counter or your hands.

Place on parchment paper and allow to freeze/refrigerate. Please note that the GF gnocchi is a little bit more fragile than the gluten counterparts. If you don’t have enough time to allow them to freeze completely, pan fry them instead of boiling them. That way they won’t fall apart!


We added brown butter, sage, mushroom, haricot verts, and parmesan to finish off the gnocci. It was delicious!


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