Gnocchi is one of my most favorite things in the world. I love how fluffy, soft and tender they are, and how you can pair them with any kind of sauce and have an entirely different flavor palate. My friend introduced me to this Pumpkin Gnocchi recipe a few years ago and I haven’t looked back since. I save this recipe for my annual fall dinner party with my girlfriends. It’s become tradition and something we all look forward to every fall. This year however, I decided to alter it and make it gluten free. It turned out well, however, the gnocchi was much denser and heavier than normal. It still tasted delicious but the texture was compromised a bit. But for those of you that follow a gluten free diet, try this out with gluten free flour.


  • 1 cup pure pumpkin puree
  • 1 egg
  • 1 tsp salt
  • ¼ tsp nutmeg
  • 1 ½ cup flour
  • 4 tbsp butter
  • ¼ cup pine nuts
  • Fresh sage
  • Fresh grated Parmesan cheese

Fill a stockpot with water and heat until it comes to a rapid boil. Add salt to the water for flavor. In a medium-sized bowl, combine pumpkin, egg, salt and nutmeg. Mix in flour in small batches to ensure that all ingredients are well mixed. Continue mixing until the dough is well formed and easy to handle. It will be somewhat sticky, so make sure to dust your hands and board with flour for easy handling and rolling. Roll out the dough and forms long strips (like snakes). Using a knife, begin cutting small pieces of dough to form your gnocchi. You can use the tines of a fork to give the gnocchi ridges or leave them smooth. Add your gnocchi to your boiling water and lightly stir the water until the pasta floats to the top. Once it floats remove the pasta and place in a skillet with the butter, sage and pine nuts. Turn the skillet on, melting the butter and slowly infusing the sage flavor while toasting the pine nuts. Toss until the butter is melted and plate your pasta. Top with a sprinkle of Parmesan cheese and serve. Hope you enjoy this rich and festive dish!