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!