1 bowl, 2 ingredient Pumpkin Gnocchi! 

This 2 Ingredient Pumpkin Gnocchi is a quick and easy recipe to impress! All you need is one bowl, a little bit elbow grease to knead a dough and fork to shape (and even that’s optional!). You can serve this gnocchi with sauce of choice, or cook up with simple herbs and evoo. It’s vegan, gluten free, refined sugar free, oil free and nut free!

Pumpkin Gnocchi Veggiekins

What’s in this 2 Ingredient Pumpkin Gnocchi?

  • Pumpkin purée
  • Gluten free oat flour

That’s it! Super simple to make. If you’d like to spice it up, you can absolutely sprinkle in a little nutmeg and cinnamon for flavour. That is, if you don’t mind it becoming a 4 ingredient recipe 😉

Secrets to successful gnocchi

For best results, I’d recommend using room temperature pumpkin purée. If you’re using homemade pumpkin purée, just be mindful that texture might vary slightly. For example, if your purée is a little less moist, you’ll want to use less flour. My suggestion is to start with less and add more flour as you go. Once you add too much, you can’t go back!

You’ll also want to avoid kneading too much. Once everything is incorporated evenly, let it be! Too much handling can impact the final texture as well.

If you prefer to use different flour, I’d say you should start with less and add more as you go. I think buckwheat flour, cassava flour and regular flour would work just fine, but wouldn’t recommend other substitutes.

If you like this recipe, try…

If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.

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Pumpkin Gnocchi Veggiekins

2 Ingredient Pumpkin Gnocchi (vegan, gluten free)

  • Author: Remy
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2-3 servings 1x
  • Category: main dishes
  • Method: boiling
  • Diet: Vegan

Scale

Ingredients

  • 1 cup pumpkin purée*
  • 1 1/2 cups gluten free oat flour, more as needed

optional

  • sprinkle of nutmeg and cinnamon

Instructions

  1. In large mixing bowl, sift 1 cup of the oat flour to remove any clumps. Add pumpkin purée and begin to mix using a spoon, then move onto mixing with your hands until a dough forms. Slowly add more flour as needed until you reach a workable dough.
  2. Divide the dough into 4 pieces, then roll out into long snake like shapes. Cut into pieces (this will be the size of your gnocchi pieces) and if desired, press and roll off the back of a fork to add ridges.
  3. To cook, bring a large pot of water to a boil and once boiling, gently add gnocchi. Let cook for 4-5 minutes. They are ready to eat once they float to the top. Remove from the pot using a slotted spoon and enjoy with sauce of choice.

Notes

  • Preferably use pumpkin purée with no added ingredients. Also be sure not to use pumpkin pie mix by accident!

Keywords: gluten free, oat flour, gnocchi, pumpkin, 2 ingredient, one bowl, pasta

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Filed under: Eat, Gluten Free, Main Dishes, Oil Free

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BY Remy • September 24, 2020

2 Ingredient Pumpkin Gnocchi (vegan, gluten free)

Pumpkin Gnocchi Veggiekins

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  1. Carla says:
    I couldn't wait to try this recipe! I decided to make it and risk it (you never know how your first batch will taste like) for my husband's birthday. Recipe is really easy - there is some labor of love when cuting and rolling the little dough pieces - but overall it's quick and really fun to make. Taste is subtle but with the herbs you really elevate the dish. Worth to mention that my husband believes that gluten free recipes are dull but he took that back when tried this new dish. Thank you Remy to giving us such much inspiration in the kitchen. I wish I could also share a pic of the final dish and platting.

  2. Carla A says:
    I couldn't wait to try this recipe! I decided to make it and risk it (you never know how your first batch will taste like) for my husband's birthday. Recipe is really easy - there is some labor of love when cutting and rolling the little dough pieces - but overall it's quick and really fun to make. Taste is subtle but with the herbs you really elevate the dish. Worth to mention that my husband believes that gluten free recipes are dull but he took that back when tried this new dish. Thank you Remy to giving us such much inspiration in the kitchen. I wish I could also share a pic of the final dish and platting.

    • Remy says:
      Carla, so glad you enjoyed it! I t is definitely a little labour of love but kind of fun and meditative. So happy hubs enjoyed!

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories