2 Ingredient Pumpkin Gnocchi Recipe (So Easy!)
Sep 24, 2020 • Updated Sep 11, 2023
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This easy, delicious, and festive Pumpkin Gnocchi recipe is the ultimate Fall comfort food! Made with just two simple ingredients and full of flavor, you will love how quickly and easily this dish comes together. Serve with your favorite sauce, and enjoy!
What Makes This Recipe Great
This 2 Ingredient Pumpkin Gnocchi is a quick and easy recipe to impress! All you need is one bowl, a little bit of elbow grease to knead the dough, and a fork to shape (and even that’s optional!).
There are many different types of gnocchi, made with potatoes, egg, ricotta cheese, butternut squash, cauliflower, etc. This festive recipe focuses on everyone’s favorite Autumnal squash: Pumpkin! This, plus some gluten-free oat flour, makes the most tender, delicious dish.
You can serve this gnocchi with the sauce of your choice or cook it up with simple herbs and EVOO. It’s vegan, gluten-free, refined sugar-free, oil-free, and nut free!
How to Make This Vegan Pumpkin Gnocchi Recipe
This recipe is super simple to make with just 2 ingredients (pumpkin puree and gluten-free flour!) and a few easy steps. If you’d like to spice it up, you can absolutely add a pinch of nutmeg and cinnamon for flavor. That is if you don’t mind it becoming a 4 ingredient recipe 😉
Ingredient Notes
- Pumpkin Puree: Use a can of unsweetened pumpkin. Watch out for “pumpkin pie filling,” which comes in a similar can but is full of sugar and spices.
- Gluten-free Oat Flour: 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 I wouldn’t recommend other substitutes.
Step-by-Step Instructions
- In a 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 on to mixing with your hands until a dough forms. Slowly add more flour as needed until you reach a workable pumpkin gnocchi dough.
- Divide the dough into 4 pieces, then roll it out on a flat work surface 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 top of the fork to add ridges.
- To cook, bring a large pot of water to a boil over medium-high heat, and once boiling, gently add the homemade gnocchi.
- Let the gnocchi cook for 4-5 minutes in the boiling water. They are ready to eat once they float to the top.
- Remove from the pot using a slotted spoon and enjoy with the sauce of your choice. Season with salt and black pepper to taste, if desired.
Secrets to Success
- For best results, I’d recommend using room-temperature pumpkin purée. If you’re using homemade pumpkin purée, just be mindful that the texture might vary slightly. For example, if your purée is slightly 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 I wouldn’t recommend other substitutes.
- If you’re looking for an easy sauce idea, you can use vegan pesto, marinara sauce, vegan alfredo cream sauce, or even a vegan sage butter sauce made with fresh sage leaves and vegan butter.
Serving Tips
- Serve warm with your favorite sauce and a Caesar salad, and/or garlic bread. Sprinkle with some vegan parmesan cheese if desired.
Storage Tips
- Store leftover pumpkin gnocchi in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or over the stovetop.
Recipe FAQs
Some recipes call for a mixture that includes egg yolk, potatoes, and pumpkin, but my recipe makes it super easy and calls for just two ingredients: pumpkin puree and oat flour!
More Pumpkin Recipes
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.
2 Ingredient Pumpkin Gnocchi Recipe (So Easy!)
Ingredients
- 1 cup pumpkin purée*
- 1 1/2 cups gluten free oat flour more as needed
- optional
- sprinkle of nutmeg and cinnamon
Instructions
- 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.
- 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.
- 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
Secrets to Success
- For best results, I’d recommend using room-temperature pumpkin purée. If you’re using homemade pumpkin purée, just be mindful that the texture might vary slightly. For example, if your purée is slightly 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 I wouldn’t recommend other substitutes.
- If you’re looking for an easy sauce idea, you can use vegan pesto, marinara sauce, vegan alfredo cream sauce, or even a vegan sage butter sauce made with fresh sage leaves and vegan butter.
Serving Tips
- Serve warm with your favorite sauce and a Caesar salad, and/or garlic bread. Sprinkle with some vegan parmesan cheese if desired.
Storage Tips
- Store leftover pumpkin gnocchi in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or over the stovetop.
Nutrition information is automatically calculated, so should only be used as an approximation.
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