Gluten-Free Toasted Pumpkin Gnocchi

Gluten-Free Toasted Pumpkin Gnocchi


Oh, my goodness… Pumpkin- check. Gnocchi- check. Rosemary- check. The perfect fall recipe??— YES! This Gluten-Free Toasted Pumpkin Gnocchi is the ultimate cool weather comfort food. You NEED this meal in your life right now!


A Favorite Fall Ingredient

Recently we have been having a moment with pumpkins and squash. But If you have seen any of our recent recipes you probably already know that! Of course, we would say pumpkin is the king of all fall and rightfully so. Nothing screams Autumn like pumpkin.

Now we’re not going to lie, this Gluten-Free Toasted Pumpkin Gnocchi is going to take a little time. However, it is SO worth it!!! When you are eating each and every decadent morsel you will know why!


Homemade Pasta

Homemade gnocchi is remarkably easy to make and you probably have the needed ingredients in your kitchen right now. This version is perfect for Fall and you will only need to pick up one small sugar pumpkin in addition to flour. We used gluten-free and it worked just great, but of course you can also use regular all-purpose flour too.

This gnocchi recipe has the added step of toasting. This extra step just takes it to the next level. DON’T skip this step!!


Serving Suggestions

Finally, these delightful little bites need to be coated in a rich creamy sauce. We used our Rosemary & Caramelized Onion Cream Sauce. But one can just sprinkle a little nutritional yeast and be just as happy.

Right now, we want to make this Gluten-Free Toasted Pumpkin Gnocchi AGAIN while writing this.  I’m guessing you will feel the same once you have tried these yourself.  Guess we better buy another pumpkin…  😄Enjoy!


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Gluten Free Toasted Pumpkin Gnocchi final

Gluten Free Toasted Pumpkin Gnocchi

  • Author: Meatless Makeovers
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4 servings 1x
  • Category: Pasta
  • Method: Roast, Boil
  • Cuisine: Italian
  • Diet: Vegan


A homemade vegan pasta made from pumpkin. This gluten-free toasted pumpkin gnocchi is a favorite Fall recipe that can’t be missed!


  • 1 Small Sugar Pumpkin (One can of pumpkin puree works too!!)
  • 3 ½ Cups Gluten Free All-Purpose Flour
  • 4 Tbsp Olive Oil (Divided)
  • 1 tsp Salt & Pepper (To Taste)


  1. Preheat the oven to 400°F.
  2. Cut the pumpkin in half with a large knife and scoop out the seeds.
  3. Next cut each half into wedges (See Picture)
  4. Coat the inside of the pumpkin wedges with 1 Tbsp oil and season with salt and pepper.
  5. Place the pumpkin on a baking sheet and bake for 25-30 minutes.
  6. Remove from the oven and scoop out the flesh. Be careful it will be hot! Feel free to let it cool some if needed.
  7. In a large bowl, place 1 cup of the pumpkin flesh. With a fork, mash the flesh thoroughly until it is completely puréed. You can freeze the rest of the pumpkin flesh for future recipes. (Curry, soup, Buddha bowls, desserts…oh my!)
  8. Using one cup at a time, add the flour to the pumpkin purée, mixing well and kneading as you add.
  9. Add the remaining 2 tbsp of oil into the pumpkin dough and knead to incorporate.
  10. Forming the gnocchi: Sprinkle some extra flour onto your work surface. Working in batches roll part of the dough out into a thin rope. Using a butter knife cut the rope into several pieces, about the size of a grape.
  11. Next, shape the gnocchi by pressing them with a fork. Then, dust your gnocchi with flour to prevent them from sticking together. Continue until all of the gnocchi is formed.
  12. Put a pot of water on to boil. Place your desired amount of gnocchi into the boiling water and give them a stir.
  13. Wait for them to float and remove them from the water.
  14. Finally, in a frying pan add the remaining Tbsp of oil and turn the heat to medium. Next, carefully add the boiled gnocchi and toast the gnocchi. Stir frequently until they are browned on all sides.
  15. Serve with your favorite sauce and enjoy Fall!
  16. Leftover gnocchi can be refrigerated for up to 5 days or frozen for up to 3 months.

Keywords: Pumpkin, Gnocchi, Gluten-Free, Vegan, Pasta, Fall



Gluten-Free Toasted Pumpkin Gnocchi ingredients: a sugar pumpkin, flour, and olive oil Pumpkin wedges cut and roasting on a baking sheet

Plate of scooped pumpkin flesh next to the discard pumpkin skin Pumpkin flesh in a bowl with gluten-free flour and olive oil ready to make gnocchi dough

Gluten Free Toasted Pumpkin Gnocchi dough in a white bowl  Gluten-Free Toasted Pumpkin Gnocchi being formed and cut by a knife

Vegan and Gluten-Free Toasted Pumpkin Gnocchi being pressed by a fork Vegan Toasted Pumpkin Gnocchi boiling in a pot of water

Gluten-Free Toasted Pumpkin Gnocchi toasting in a frying pan Vegan and Gluten-Free Toasted Pumpkin Gnocchi on a plate with a fork

Vegan and Gluten-Free Toasted Pumpkin Gnocchi on a plate with rosemary cream sauce and basil Vegan and Gluten-Free Toasted Pumpkin Gnocchi with cream sauce on a plate with a fork


Finally, if you have made this toasted pumpkin gnocchi, we would love to hear what you think! Please comment down below  and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!

Additionally, you can also take a photo and tag us on instagram.  We would love to get your feedback! Happy Fall! 🙂

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