This paleo pumpkin gnocchi is both gluten-free and paleo and smothered with a delicious ghee sage sauce . The gnocchi is made with pumpkin, almond flour, tapioca flour and egg. It’s the perfect hearty and savory meal for fall and winter.

Wow, it’s been a minute hasn’t it? Sorry about that.  Life got busy with Christmas and another deployment! But I’m back with a goal to share recipes with you at least twice a week.  So get yourselves ready on Monday’s and Friday’s for sure. I’ll start there and if you happen to get a Wednesday sprinkled in there then lucky you!

We are gearing up to participate in a Whole30 starting January 17th-February 16th! So I’ll definitely be sharing recipes created over that on here.  Even if you haven’t jumped on that train yet still eating clean a few days a week will do wonders for your body!

Growing up I had the affectionate nickname of the “pasta queen.” When my mom would always ask me what I’d like for dinner I would ALSO answer “pasta and sauce!”  Every time my mom was boiling the water for pasta I would be the one to add it and stir.  Testing it far more times than is necessary to check that its done.  I lived off that stuff in college.  That and cheap pizza!

But since switching to a paleo lifestyle I have only really had spaghetti squash.  Which is amazing and God bless it but the other day I was craving that doughy and pillowy magic of the real good pasta.  So I decided to try my hand at a paleo pumpkin gnocchi.  And it definitely did not disappoint!

Many people think of gnocchi as a pasta dish, but it’s more a potato dish. And while traditional versions use white potatoes and wheat flour, today we’re using pumpkin and a combination of almond flour and tapioca powder.  The pumpkin is more wet than a potato so we add a little bit more flour to firm the dough up.

Why do I use tapioca flour instead of arrowroot flour?  Because I found that tapioca flour give you more of that light and fluffy texture we want to keep in the gnocchi ore so than arrowroot flour does.  But if you can’t find tapioca flour then arrowroot will work just fine.

 

This gnocchi recipe is pretty straight forward.  I use canned pumpkin puree (not the pie stuff please) and added in a little nutmeg for some more fall/winter flavor.  That did the trick!  I was actually intimidated to get started with a paleo gnocchi but once I did I was so glad I know have this recipe to go back to when I’m craving all the pasta things

But if you’re making this recipe for the first time, definitely give yourself a little extra time to make it. It’s not complicated, but it can be time consuming to roll and cut the gnocchi. The good news is you get faster with practice and time – promise.

PALEO PUMPKIN GNOCCHI TIPS:

If you’re making homemade gnocchi for the first time here are some additional tips…

  • If you have a smaller kitchen and/or want a cleaner work surface you could mix the dough in a large bowl, then roll it out on a work surface. I was excited to use the large island in my new apartment, but I think I’ll take this approach next time.
  • You could use either a gnocchi paddle or fork to make the indentations. But you could also leave the pieces as little gnocchi pillows. This would definitely save you time in the kitchen. Up to you. Though I do recommend making the indentations at least once, if nothing else than to have greater appreciation for all the Italian grandmothers out there.
  • Gnocchi is pronounced nyah-key. Seems I’ve been saying nyo-key all these years. Oops! So think “knock” vs “know”.

Oh, and one more thing, you can definitely freeze and reheat this paleo pumpkin gnocchi recipe. Though if you’re more than 3 or 4 people, the odds of having leftovers aren’t very likely.  I always air on the side of wanting leftover so I’ll double this next time I make it!

Enjoy.

Print Recipe
Paleo Pumpkin Gnocchi
Prep Time 30 minutes
Cook Time 5 minutes
Passive Time 1 hour
Servings
1 cup
Ingredients
Gnocchi
Ghee-Sage Sauce
Prep Time 30 minutes
Cook Time 5 minutes
Passive Time 1 hour
Servings
1 cup
Ingredients
Gnocchi
Ghee-Sage Sauce
Instructions
  1. To make the gnocchi, add almond, tapioca, and coconut flour, salt, baking soda and nutmeg into bowl and combine.
  2. In a large bowl or on a floured work surface, add 3/4 of the flour mixture to the pumpkin and create a well in the middle. Add the egg and lightly beat it, bring in the flour and potato until a thick paste forms. Then, use your hands to continue combining until it forms a nonsticky dough ball. If the pumpkin is too sticky, add more flour as needed until you can form a disk with the dough.
  3. Cover the disk with plastic wrap or in an airtight container and refrigerate for an hour.
  4. Slice the dough into equal sections. Sprinkle more tapioca flour onto your work space to keep the dough from sticking. With your hands roll each of those sections into a 1-inch rope. Cut each rope into 1-inch pieces and set aside.
  5. Once all the dough has been cut, use a gnocchi paddle or fork to create indentations in the gnocchi.
  6. Bring a large pot of salted water to a boil. Add the gnocchi in batches to the pot and cook for 2-3 minutes, letting the gnocchi float to the surface. Use a skimmer or slotted spoon to transfer the gnocchi to a large bowl.
  7. While gnocchi is cooking add ghee, garlic and sage to a large pan. Heat until sage gets crispy. Remove the crispy sage.
  8. Add gnocchi to the hot oil and allow to fry for 1-2 minutes wide side.
  9. To serve, divide the gnocchi between bowls and add a few crispy sage leaves for garnish.
Recipe Notes

Homemade gnocchi is not the fastest meal to make, but it sure is worth the effort. If you’re looking to save time, omit making the indentations on the gnocchi and leave as little pillow shapes.

Once made, this recipe can be frozen and reheated as well.

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January 22, 2018

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21 Comments

  1. Reply

    Jennifer M Outlaw

    January 8, 2018

    Gnocchi is one of my favorite dishes to eat but I have never made them myself. After seeing this recipe for these Paleao Pumpkin Gnocchi I made need to try my hand at it. I am sure the tips you gave will be a big help.

  2. Reply

    Fran Jorgensen

    January 8, 2018

    I shouldn’t have read this post on an empty stomach! This looks so yum! I was actually thinking earlier I just have pumpkin in the fridge … this is a great way to use it and will give this a go tonight! Thanks heaps!

  3. Reply

    Savannah

    January 9, 2018

    Oh man, these paleo pumpkin gnocchi looks delicious. Do you have any suggestions on substituting the Coconut flour? I’m allergic to Coconut, but these sound like they’d fit right into my Paleo diet. 😀

  4. Reply

    Sarah Davis

    January 9, 2018

    This paleo pumpkin gnocchi looks absolutely delicious! I know what I’m making for dinner tomorrow!

  5. Reply

    Elizabeth Weitz

    January 9, 2018

    Paleo Pumpkin Gnocchi, I had no idea that this would be something I absolutely need to have in my life. Lol. This looks SO delicious and I can’t wait to try it out. Thank you for sharing the yummy recipe!

  6. Reply

    Aida

    January 9, 2018

    This looks like such a great recipe for Paleo pumpkin Gnocchi! I actually had gnocchi for lunch yesterday. It was delicous!

  7. Reply

    Amy

    January 9, 2018

    This paleo pumpkin gnocchi looks delicious! I haven’t attempted to ever make home made pasta though its defiantly on my to-do list, maybe 2018 will be the year I conquer this goal!

  8. Reply

    Abigail Beckerle

    January 9, 2018

    As someone who started back up on Paleo on 1/1–this is the perfect little treat for me! I cannot wait to try these paleo pumpkin gnocchi. YUM

  9. Reply

    Melissa Hirsch

    January 9, 2018

    This looks amazing – I can almost taste the sage in this Pumkin Paleo Gnocchi. Seriously perfect for winter. And, dang, I’ve been pronouncing it wrong too!

  10. Reply

    Hafsah

    January 9, 2018

    This look so interesting! I’ve never seen anything like this… I would try it without the egg and see how that works. Beautiful photos too!

  11. Reply

    Minh

    January 9, 2018

    This paleo pumpkin gnocchi recipe looks delicious and easy to follow. I’m adding this to my list of recipes to try.

  12. Reply

    Kaytlin Stelman

    January 9, 2018

    Paleo pumpkin gnocchi – that’s genius!! It looks SO good and you’re so great at explaining how to make it, thanks for the awesome recipe! Definitely adding to my list!

  13. Reply

    Jessica Christie

    January 9, 2018

    Well doesn’t this Paleo Pumpkin Gnocchi look absolutely amazing! I need to try it now!

  14. Reply

    Meghan

    January 9, 2018

    How cool that this pumpkin gnocchi recipe is paleo! I absolutely love gnocchi and pumpkin. Totally pinning this — perfect for a winter evening dinner!

  15. Reply

    Sarah F

    January 10, 2018

    I am not really a fan of pumpkin, however this Paleo pumpkin gnocchi might be worth the try, I guess I could always sub out the pumpkin for something different.

    • Reply

      herheartandtable

      January 22, 2018

      You could definitely sub in sweet potatoes! They would be equally delicious. But you might start with less of the flour because they aren’t as wet. Let me know how it is!

  16. Reply

    kym

    January 10, 2018

    I’ve never had gnocchi, What is the texture like? Is it more like pasta? It looks absolutely delicious, and I love the pumpkin flavoring!’

  17. Reply

    Laura P

    January 10, 2018

    Pumpkin gnocchi – shut the front door! I love gnocchi and I love pumpkin so apparently I will need to pin this recipe and give it a try. Thanks!

    • Reply

      herheartandtable

      January 22, 2018

      YES!! I know right?? Two of the best things in one! Happy eating!

  18. Reply

    Lynn Marie

    January 10, 2018

    I have never tried Paleo Pumpkin Gnocchi but it looks amazing! I’m not very adventurous in the kitchen but my husband is a great cook and would totally love this! Thanks for sharing! Yum!

    • Reply

      herheartandtable

      January 22, 2018

      Yes! give it a go and if you try it let me know how it is!

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