It’s pumpkin time and I love pumpkin in all its forms, especially homemade pumpkin gnocchi.

So, I’ve tried this lovely pumpkin gnocchi recipe and it is delicious! It’s a basic homemade gnocchi recipe but without eggs, totally gluten-free, and with pumpkin instead of potato!

If you love healthy pasta (like me) or Italian style dishes, you will love this one. You will need a little bit of time to prepare your lovely pumpkin gnocchi, but it’s definitely worth it and it can be fun. Because this recipe is a great way to include kids in the kitchen. Let them do their own gnocchi (this helped my kids to be less fussy) and they may discover a new favorite meal !!

Actually, you can prepare and cook a batch of them in advance and keep them in the fridge for some days.

What type of sauce?

I like to eat my healthy gnocchi with a flavorful arugula pesto. 

On the other side, these gnocchis are so tasty that a drizzle of organic olive oil and some basil leaves will work perfectly too.

And I usually add at the last minute some spinach leaves, dried tomatoes, pine nuts and mushrooms !

Cooking Tip

One more thing too, for your gnocchi dough, it will be a soft and sticky dough. That being said, you must be able to roll balls into your hands (like you will do for truffles), adding flour each time before rolling. It means that in term of texture, this dough has nothing to do with the original firm gnocchi dough, made of potato that you may have come across.

That’s often the tricky part of being healthy plant-based. You can not expect everything to have exactly the same texture as the one you are used to. But this does not affect at all the quality and the taste of your recipes.

Top Tip

Pumpkin is a very versatile vegetable which provides a lot of vitamins and minerals.

The fiber, potassium, and vitamin C content in pumpkin help to support heart health. The small amounts of calories helps to weight loss and it’s a good source of beta-carotene what will be diverted to Vitamin A once it’s eaten.

If you have time, try to take the time to prepare your own pumpkin puree as the cans contain often sugars and a lot of additives.

Healthy homemade pumpkin gnocchi and…

Soft, versatile, warming and full of taste !

If you make it

If you make my homemade pumpkin gnocchi, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.

Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.

Healthy greetings from Laetitia

LOVELY HOMEMADE PUMPKIN GNOCCHI

I never thought one day I will do my own gnocchi. All the family fancy this lovely recipe and it's much easier than you might think. And believe me, it is so satisfying to eat your homemade gnocchi.

Category Main Dish

Cuisine Italian

Keyword Dairy free, Gluten free, Plant-based, Vegan

Prep time 45 minutes minutes

Cook time 40 minutes minutes

Total time 1 hour hour 25 minutes minutes

Servings 3 portions

INGREDIENTS

• 600 gr pumpkin - or 2 cups puree
• ½ cup buckwheat flour (+ approx. 3 Tbsp for rolling the gnocchi)
• ½ cup corn flour
• ½ cup brown rice flour
• 1 ½ tsp ground turmeric
• 1-2 pinch(es) nutmeg, freshly grated
• Himalayan salt and fresh ground pepper to taste
• 1 tsp sweet paprika powder
• 1 tsp marjoram

INSTRUCTIONS

• Preheat the oven to 200°C (fan).
• Peel the pumpkin and cut into big cubes.
• Place them on a lined baking sheet and let them cook in the oven until lightly soft for about 15 minutes.
• Take the pumpkin out of the oven when soft enough, let it cool down a little bit and place it in a blender.
• Add all the other ingredients and blend until well combined *. The mixture must be soft, but not too runny **.
• Fill in a large saucepan with water and bring it to a boil.
• Roll small balls and flatten the balls a little bit with your finger down. Take a fork to make indents on one sight. Pssst : the batter is quite soft and sticky. It is much easier if you always take a little bit of buckwheat flour -or any other flour- in your hands and roll them (with your hands) first. If you find it easier to make balls or squares then go ahead – the size and form don’t matter.
• Put the gnocchi into boiling water. They will be ready when they start floating on the top. Take a sieve spoon to take them out.
• We try always to prepare a batch of 20 gnocchis at the same time and then continue to roll them.
• Preheat a pan with 1 Tbsp of olive oil.
• Eventually, saute the gnocchi with some spinach leaves, dried tomatoes and 2 tbsp of pesto for about 3 minutes and serve immediately.

Notes & Tips

* The pumpkin is known to absorb the spices. Please taste it and make sure there is enough spices in your recipe.

** If the dough is TOO DRY (depends on the pumpkin and its water percentage), add more water (1 tbsp at a time) and mix again. If the dough is TOO RUNNY, add more flour (1-2 tbsp) and let it sit for 5-10 minutes.

But the texture remains soft in any case. Be aware that this dough is not as firm than the original gnocchi dough, made of potato.