Gluten-Free 2 Ingredient Pumpkin Gnocchi

I’ll be honest—I always thought making gnocchi from scratch was one of those things only fancy Italian grandmas could pull off. You know, the kind of cooking that requires years of practice and some secret family technique passed down through generations.

Turns out, I was totally wrong. Because you can make perfectly good gnocchi with just two ingredients: pumpkin and flour. That’s it. No eggs, no potatoes, no complicated steps. Just mix the two together, roll them out, and you’ve got homemade gnocchi that actually tastes like you spent hours in the kitchen. It’s the kind of recipe that makes you look like a cooking genius without any of the usual hassle.

What Kind of Pumpkin Purée Should I Use?

For this recipe, you’ll want to use plain pumpkin purée, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has sugar and spices added, which will throw off your gnocchi. You can use canned pumpkin purée from the store, which is super convenient and works perfectly. If you’re feeling ambitious, homemade pumpkin purée works great too, just make sure to drain any excess moisture by placing it in a fine-mesh strainer or cheesecloth for about 15 minutes before using. The drier your pumpkin purée, the less flour you’ll need to add, which keeps your gnocchi nice and tender.

Options for Substitutions

This simple recipe keeps things minimal, but here are a few swaps you can make:

• Pumpkin purée: You can swap pumpkin for butternut squash purée or sweet potato purée. Just make sure whatever you use is smooth and not too watery – drain excess liquid if needed before mixing with the flour.
• Gluten free oat flour: If you’re not avoiding gluten, regular all-purpose flour works great here. You might need slightly less of it, so start with 1 1/4 cups and add more as needed. For other gluten-free options, try a 1:1 gluten-free baking blend.
• Nutmeg and cinnamon: These spices are totally optional and just add a warm fall flavor. Skip them if you prefer a more neutral gnocchi, or try a pinch of sage or garlic powder for a savory twist instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin gnocchi is adding too much flour at once, which can turn your pillowy dumplings into dense, heavy rocks – add the oat flour gradually, a few tablespoons at a time, until the dough just comes together and is slightly sticky to the touch.

Another common error is overcooking the gnocchi, so watch for them to float to the surface of the boiling water and give them just 1-2 minutes more before removing them with a slotted spoon.

Make sure you’re using pure pumpkin purée and not pumpkin pie filling, which contains added sugars and spices that will throw off the texture and make the dough too wet.

Finally, resist the urge to overwork the dough when rolling and shaping – handle it gently and work quickly to keep the gnocchi light and tender rather than tough and chewy.

What to Serve With Pumpkin Gnocchi?

Pumpkin gnocchi tastes amazing with a simple brown butter sage sauce – just melt some butter in a pan until it gets nutty and golden, then toss in fresh sage leaves until they’re crispy. A light arugula salad with lemon vinaigrette on the side helps balance out the richness of the gnocchi and adds a nice peppery bite. If you want something heartier, serve it alongside roasted vegetables like Brussels sprouts or butternut squash, which play really well with the pumpkin flavor. You can also top the gnocchi with toasted pine nuts or walnuts for some crunch, and a sprinkle of parmesan cheese never hurts either.

Storage Instructions

Refrigerate: Once your gnocchi is cooked, let it cool down and store it in an airtight container in the fridge for up to 3 days. I like to toss mine with a tiny bit of olive oil before storing so they don’t stick together.

Freeze Uncooked: The best way to freeze gnocchi is before cooking! Lay the shaped pieces on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag for up to 2 months. You can cook them straight from frozen – just add an extra minute or two to the cooking time.

Cook from Frozen: Drop your frozen gnocchi directly into boiling water without thawing. They’ll take just a bit longer to float to the top than fresh ones, usually about 3-4 minutes instead of 2.

Preparation Time	15-20 minutes
Cooking Time	4-5 minutes
Total Time	19-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 290-340
• Protein: 8-10 g
• Fat: 3-5 g
• Carbohydrates: 60-70 g

Ingredients

• 1 pinch nutmeg (optional but recommended for depth)
• 1 dash cinnamon (optional, enhances warm spice flavor)
• 1 cup pumpkin puree (I use Libby’s for consistent texture)
• 1 1/2 cups gluten-free oat flour (finely ground, sifted to remove lumps)

Step 1: Prepare Ingredients and Mix Dough Base

• 1 1/2 cups gluten-free oat flour, sifted
• 1 cup pumpkin puree
• 1 dash cinnamon
• 1 pinch nutmeg

Sift the gluten-free oat flour into a large mixing bowl to remove any lumps—this ensures a smooth, consistent dough texture.

Add the pumpkin puree to the sifted flour along with the cinnamon and nutmeg if using.

Mix with a wooden spoon until the ingredients begin to come together, then switch to using your hands to knead gently.

The dough should be slightly sticky but hold together; if it’s too wet, sprinkle in additional oat flour one tablespoon at a time until you reach the right consistency.

I find that pumpkin puree can vary in moisture content, so this gradual addition prevents you from adding too much flour and making the gnocchi dense.

Step 2: Shape Dough into Gnocchi

• dough from Step 1
• oat flour for dusting

Lightly dust your work surface with oat flour to prevent sticking.

Divide the dough from Step 1 into 4 equal pieces.

Working with one piece at a time, roll it between your palms and the floured surface into a rope about the thickness of your thumb, roughly 12-14 inches long.

Repeat with the remaining three pieces.

Using a sharp knife or bench scraper, cut each rope into bite-sized pieces, roughly 1 to 1.5 inches long.

I like to cut at a slight angle—it’s not necessary for flavor, but it gives the gnocchi a more finished appearance.

Step 3: Cook Gnocchi in Boiling Water

• gnocchi pieces from Step 2
• water for boiling

Fill a large pot with water and bring it to a rolling boil over high heat.

Once boiling, carefully add the gnocchi pieces from Step 2 in batches to avoid overcrowding the pot.

Stir gently with a wooden spoon to prevent them from sticking to the bottom.

The gnocchi will sink initially, then float to the surface once they’re nearly cooked.

Let them cook for 1-2 minutes after they float, which ensures they’re heated through completely.

Remove them with a slotted spoon and transfer to your serving dish or a colander.

Step 4: Serve and Finish

Transfer the cooked gnocchi to serving bowls or plates.

Serve immediately while warm with your choice of toppings—these gnocchi work beautifully with brown butter and sage, a simple marinara sauce, or even a light cream sauce with roasted vegetables.