How to make gluten free pumpkin gnocchi

It’s pumpkin season!
This gluten free pumpkin gnocchi is great dish both for dinner party or family dinner.
Made with only three ingredients that create chewy, doughy delicious gnocchi!
Enjoy this gluten free pumpkin gnocchi with your favorite sauce, in a salad salad or simply by tossing olive oil.
It is not only gluten free but also egg free and vegan and great for those who want to avoid these items.

I love making gnocchi dishes because it serves as all-rounder and is such a fun to create different flavor, taste and texture.

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Also you can create variety of gnocchi depending on what you put into gnocchi if you choose to make your own.

So far I tried regular potato gnocchi, purple potato gnocchi, beetroot gnocchi and pumpkin gnocchi is one of my favorite for sure!

The bright yellow color make the dish look more appealing (the color or appearance is important factor for healthy eating in my opinion!).

Many people choose to buy ready-made gnocchi for convenience but I really like make my own. Yes, you need extra process when you make your own gnocchi but the process is very simple and is actually fun to make it the way your like. 

So these pumpkin gnocchi is made gluten free and egg free and is great for you if you need to avoid these foods for any reasons. 

I used brown rice and potato flour as a “binder” of pumpkin gnocchi but you can use your favorite gluten free all purpose flour too. 

Because this pumpkin gnocchi recipe does not use potato I recommend you to use the one that includes some kind of “starch” as it helps the  gnocchi actually “bind” and also gives “chewy” and “doughy” texture. (Almond flour and coconut flour will not give these texture)

Forming gluten free gnocchi is a little tricky but I tell you  how to make it successfully step  by step so please read the instruction below carefully.

So let’s get started!!

how to make gluten free pumpkin gnocchi

  1. Prepare ingredients

    This pumpkin gnocchi can be made with three ingredients.
    These are kabocha pumpkin, gluten free flour and salt.

    Pumpkin; I recommend you to use kabocha pumpkin(squash). 
    This is only a type of pumpkin that is available in Japan and works perfect in this recipe.  Other type of pumpkin may contain higher water content which can make the gnocchi too soft. 
    Other winter squash such as butternut or acorn squash will not work in this recipe.
    You may try using canned pumpkin but I cannot promise the result as I have not tried myself (we don’t have canned pumpkin in Japan!!).
    It is likely that you would need to adjust the amount of flour you use though. 

    Flour;
    I used my own blend of brown rice and potato flour but feel free to use your gluten free all purpose flour.
    Just make sure it contains “starch”(like potato starch, tapioca starch, arrow root starch etc) which is a key ingredient to make the gnocchi  “chewy”.

Want to use ready-made gluten free all purpose flour? 
I recommend these.
(Just make sure that they contain ingredients that you are sensitive to)

2. Cook pumpkin and mash

 Cut pumpkin into 4~5 cm (2 inch) cubes with skin removed and cook in boiling water for about 15-20 minutes or until they can be poked through easily. 

Once cooked, drain the water and mash pumpkin with a pinch of salt while it is still hot. 

How to make gluten free pumpkin gnocchi
mashing pumpkin

3. Combine gluten free flour and mashed pumpkin in a bowl.
 Add in gluten free flour to the pumpkin mash and combine until the flour gets blended evenly  to uniform a dough.
I kept using a masher in this step too because I’m too lazy to wash extra cooking tool.

You may need less or more flour depending the moisture content of pumpkin and so  you may need to add little by little to get  the texture that is easy to work with.

How to make gluten free pumpkin gnocchi
Blending with gluten free flour
Gluten free pumpkin gnocchi dough
Gluten free pumpkin gnocchi dough

4. Form the gnocchi 

***Most of regular gnocchi recipes will tell you to use much flour to avoid the dough get stuck. But I find that in this recipe, it works better WITHOUT flour. So make sure you do not put too much flour as the dough get to break easily***

Scoop out 1/2~3/4 table spoon of gnocchi dough and form each ball into a smooth, slightly flat oval shape.
You may want to coat your hand with olive oil to prevent the balls getting broken.

Then press each ball with a fork to flatten them slightly.
The ridge you get with this process helps each gnocchi catch more sauce. 

Forming pumpkin gnocchi
Forming pumpkin gnocchi

5. Boil pumpkin gnocchi (if you serve immediately)

 Bring salt added water to boil, lower the heat.  Gently drop each ball in simmering water and boil until the balls float on the top of water.
Remove gnocchi with a slotted spoon, drain, and set aside. 

You can freeze the dough for later use, then place place each gnocchi without touching each other on tray or flat plate that is covered with cling wrap or parchment paper (these will help keep the gnocchi getting stuck).
Put them in freezer for about an hour. 
Once the surface of gnocchi hardened put them into freezer pack and are ready to be stock in freezer. 

How to make gluten free pumpkin gnocchi
Boiling gnocchi

6. Serve and enjoy!

 You can enjoy this gluten free pumpkin gnocchi with your favorite sauce or you can even make gnocchi salad. 

I ate mine with this delicious Walnut miso sauce and they were just perfect match!!
This walnut miso sauce is full of rich flavor and you will love it too!

So check this recipe out!

Pumpkin gnocchi with walnut miso sauce
Pumpkin gnocchi served with walnut miso sauce

What is your favorite way to enjoy gnocchi? 

Let me know how your gnocchi went if you try this recipe and how you ate it.

Also feel free to send me your onion, question and any ideas through comment section below. 

I would love to hear your experience!

 

Post your dish and with hash tag #living_my_nature if you try any any my recipes. Let’t connect!!

 

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How to make gluten free pumpkin gnocchi
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How to make gluten free vegan pumpkin gnocchi

It's pumpkin season!
This gluten free pumpkin gnocchi is a perfect dish both for dinner party or family dinner.
Made with only three ingredients that create chewy, doughy delicious gnocchi!
Enjoy this gluten free pumpkin gnocchi with your favorite sauce, in a salad salad or simply by tossing olive oil.
It is not only gluten free but also egg free and vegan and great for those who want to avoid these items.
Course Side Dish
Cuisine Italian
Keyword dairy free, egg free, gluten free, pasta, vegan
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 small servings
Author Mio

Ingredients

  • 350 g kabocha pumpkin (or 12 oz), skin removed cut into 4-5 cm (2 inch) cubes
  • 115 g gluten free all purpose flour (4oz) Make sure it contains starch, *1 see recipe note below
  • I blended mine with 80g brown rice flour and 35g potato starch
  • pinch sea salt

Instructions

  • Cook cubed pumpkin in boiling water for about 15-20 minutes or until it gets tender and easily poked through with skewer.
  • Drain the water, and move into a bowl.
    Add pinch of salt, mash cooked pumpkin with a masher.
  • Add in about 4/5 of gluten free flour to the pumpkin mash and combine them well until the flour gets blended evenly  to uniform a dough.
    Depending on the moisture in pumpkin you may need more or less flour.
    If it is still too soft, add remaining flour and blend to see if you get right firmness.
    If it is still too soft add in one tbsp of flour at a time to get the right texture that is easy to work with.
  • Scoop out 1/2~3/4 table spoon of gnocchi dough and form each ball into a smooth, slightly flat oval shape.
    You may want to coat your hand with olive oil to prevent the balls getting broken.
    Then press each ball with a back of fork to create the ridges.
    Add this point, you can freeze your gnocchi if you choose to stock for later use.
    (Read recipe note below *2)
  • Boiling gnocchi;
    In larger pot, bring water to boil, add salt.
    Lower heat and gently drop each ball in simmering water and cook until the balls float on the top of water.
    Remove gnocchi with a slotted spoon and drain.
  • Serve gnocchi with your favorite sauce and enjoy!

Notes

*1) You can use your favorite gluten free all purpose flour. I recommend Bob's Red Mill Gluten Free  Baking Flour or Pamela's  Gluten Free All Purpose Flour Blend
 
*2) To freeze gnocchi;
Place each gnocchi without touching each other on tray or flat plate that is covered with cling wrap or parchment paper (these will help keep the gnocchi getting stuck).
Put them in freezer for about an hour or until the surface of gnocchi hardens.
This step is very important to avoid each gnocchi stuck each other.
Put them into freezer pack and are ready to be stock in freezer.

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