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pumpkin gnocchi in a white bowl with a white spoon resting on the side.
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5 from 5 votes

2 Ingredient Pumpkin Gnocchi Recipe (So Easy!)

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!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: main dishes
Keyword: 2 ingredient, easy vegan, gluten free, pumpkin gnocchi
Servings: 2 -3 servings
Author: Remy


  • 1 cup pumpkin purée*
  • 1 1/2 cups gluten free oat flour more as needed
  • optional
  • sprinkle of nutmeg and cinnamon


  • 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.


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.