Gluten-free pumpkin gnocchi recipe

I made them gluten-free using chickpea flour

12w ago

We can find several types of pasta in grocery stores, but very few gluten-free options. I can only find spaghetti around here and I am a bit tired of it, so I've been thinking about making my own.

I had some leftover pumpkin and I decided to experiment with it a little. I recently saw a very simple recipe for gnocchi that required flour, sweet potatoes and salt, so I decided to copy it and substitute the sweet potato with pumpkin puree and and chickpea flour.

Pumpkin gnocchi

I made them gluten-free using chickpea flour.



  • For the gnocchi:
  • Pumpkin puree
  • Salt
  • Nutmeg
  • Flour (I used chickpea flour)
  • For the cooking:
  • Salt
  • Olive oil
  • Garlic
  • Parsley
  • Parmesan cheese
  • Pepper


  1. First we cook the puree as much as we can to concentrate the flavour and thicken it.
  2. We drain the puree to eliminate the excess of water.
  3. We mix a cup of flour with some salt and nutmeg.
  4. We add flour to the pumpkin puree until we form a soft dough that we can work with.
  5. We divide the dough in a few small balls and let it rest for 20 minutes.
  6. We roll these balls into a thin cylinder and we cut it in about 2cm pieces
  7. I rolled the gnocchi over a fork to give them that shell shape, Although they didn't hold the shape very well, (maybe it's because it's quite humid here)
  8. We boil them in a pot with water and salt for about 2-3 minutes until they float.
  9. I cooked them in a pan with olive oil, garlic and parsley.
  10. I served them with some parmesan cheese and pepper.

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