Easy Vegan Pumpkin Gnocchi (Gluten Free)
If you’re craving a cozy fall dinner, this vegan pumpkin gnocchi is the perfect recipe. I’ve been making homemade gnocchi since 2021, and this version, made with simple ingredients like oat flour and canned pumpkin, is one I come back to every fall. It’s gluten free, dairy free, and surprisingly easy to make in just 30 minutes.
If the idea of making your own pumpkin gnocchi feels intimidating, don’t worry, you only need one bowl, a fork, and your hands. The dough comes together quickly and the gnocchi can be boiled and served right away or sautéed in oil for that perfect crispy edge and soft, pillowy center. Whether you’re new to making gnocchi or just looking for a gluten free pumpkin gnocchi recipe you can trust, this one is a keeper.
If you love savory fall inspired recipes, be sure to try some of my other seasonal favorites like this cozy Pumpkin Quinoa Bowl, creamy Butternut Squash Pasta, crispy Air Fryer Delicata Squash, or my easy 3 Ingredient Butternut Squash Soup. They’re all simple, nourishing, and perfect for fall!
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Ingredients
- Oat flour – oat flour is a flour made from ground oats. You can make your own or buy it store bought. If you need this to be gluten free, be sure to get certified gluten free oat flour or use gluten free oats.
- Pumpkin puree – pumpkin puree (not pumpkin pie mix) is simply just pureed pumpkins. Each brand is a bit different with how much water you will find in the pumpkin puree. Because of this each brand of pumpkin puree will likely need a different amount of oat flour.
- Extra virgin olive oil – olive oil helps to make the dough more supple and easy to work with. You can also sauté the gnocchi in olive oil (or butter or ghee) after boiling it if you want to create a crust on the gnocchi.
- Salt – salt helps to elevate the flavor of the gnocchi. Even if you wanted to make these sweet, you would want to add at least a pinch of salt to help elevate the pumpkin flavor.
- Optional: Ground sage, ground nutmeg – these spices give the pumpkin gnocchi the fall comfort food flavors. You could also use fresh sage in place of the dried if you have it on hand.
- Optional: Fresh sage – if you decide to crisp up the gnocchi, this is a great addition to the dish.
How to make vegan pumpkin gnocchi
Bring a pot of water to a boil. Add the pumpkin puree, 1.25 cups of oat flour, 1 tablespoon olive oil, salt and spices to a large bowl. Stir well until all the flour has been well combined into the pumpkin mixture. This is the starting point for your gnocchi. Add flour 1 tablespoon at a time until the dough is no longer sticky to the touch and easily forms a ball without leaving a ton of dough on your hands. This typically requires between 2-4 tablespoons of oat flour. Once you have the dough made, take out a small handful at a time and roll it into a ball. You will know it’s the right consistency because the dough won’t need any extra flour when it doesn’t stick to your hand or the board. 
Roll the ball into a long log with both hands on a clean cutting board or countertop. Start in the center and lightly push the dough out to the sides as you roll it. You want the log to be about ½ inch tall (think of a roll of pennies). Use a knife, cut the gnocchi into 1 inch pieces and move them to the side. Repeat this process until all the dough has been made into gnocchi. Drop the gnocchi 3-4 at a time using a slotted spoon into the boiling water. Be sure not to overcrowd the pot (you may need to work in batches depending on how large your pot is). Stir occasionally, Once the gnocchi are floating, cook the pumpkin gnocchi for 3 minutes in the boiling water. After 3 minutes, remove the gnocchi with a slotted spoon, ensuring you are draining off as much water as possible. Repeat with the rest of the gnocchi if needed. If you want a crispy crust on the gnocchi, put a large skillet over medium heat. Once the skillet is hot, add 1-2 tablespoons of olive oil and add the cooked gnocchi, spread them out as well as possible. Let the gnocchi cook for 3 minutes before trying to move them around in the pan. They should easily release and should not be sticking. Sprinkle them with salt and fresh sage and stir well. Take the time to flip each gnocchi over and cook on the other side for an additional 3 minutes.
Tips to keep in mind
- No need to sauté if using sauce: If you’re serving with sauce, you can skip sautéing and just toss the boiled gnocchi directly with the sauce. Optional: Add ridges before boiling to help sauce cling better.
- How to add ridges: Cut dough into 1-inch pieces, then roll each piece over the back of a fork to create ridges before boiling.
- To crisp without sauce: If you’re not serving with sauce, sauté boiled gnocchi in oil or use the air fryer to add a crispy golden crust. Both methods add great texture and flavor.
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Vegan Pumpkin Gnocchi
These vegan pumpkin gnocchi are soft, pillowy, and packed with cozy fall flavor. Made with oat flour and pumpkin puree, they’re gluten free, dairy free, and egg free, perfect for a simple weeknight dinner or special fall meal. You only need one bowl and 30 minutes to make this easy homemade gnocchi recipe from scratch. Crisp them up in a skillet or air fryer or enjoy them straight from the pot with your favorite sauce!
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Servings: 4
Ingredients
- 1 cup pumpkin puree
- 1.25 cups oat flour - you may need an additional 1/4 cup, see notes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon ground sage (optional)
- ¼ teaspoon ground nutmeg (optional)
- 2 tablespoons olive oil (optional)
- 1 tablespoon fresh sage (optional)
Instructions
- Start by bringing a large pot of water to a boil.
- In a large bowl combine pumpkin puree, 1.25 cups oat flour, olive oil, salt and spices. Stir well to incorporate the flour into the pumpkin puree. The dough will be sticky.1 cup pumpkin puree, 1.25 cups oat flour, 1 tablespoon extra virgin olive oil, 1 teaspoon sea salt, ½ teaspoon ground sage (optional), ¼ teaspoon ground nutmeg (optional)
- Add 1-2 tablespoons of oat flour at a time (up to 4 tablespoons total) to the dough until you have a dough that easily forms into a ball and is not sticky when you roll it in your hands.
- Once the dough is ready, take a small handful at a time and roll it into a ball. Roll the ball with both hands on a flat surface into a long log, about 1/2 inch high. Be sure to press out lightly from the center to create the log.
- Cut 1 inch pieces of gnocchi from the log of dough. Repeat until you have all the gnocchi formed.
- Once the water is boiling, slowly drop 3-4 gnocchi at a time to the water with a slotted spoon. Add as many gnocchi as you can without overcrowding the pot. You may need to work in 2 batches.
- Stir the gnocchi occasionally when you put them in. When you notice they start to float, set a timer for 3 minutes.
- After 3 minutes of cooking, remove the gnocchi with a slotted spoon, trying to get rid of as much water as possible.
- From here you can either serve the gnocchi with sauce or go on to sauté them.
To make sauteed gnocchi
- After boiling the gnocchi, add 1-2 tablespoons of olive oil to a hot skillet (over medium heat). Use your spoon to distribute 3-4 at a time so they don't need to be moved much as they will stick in the beginning.Add the gnocchi and cook 3 minutes on one side.2 tablespoons olive oil (optional)
- Sprinkle with salt and add the fresh sage. Stir well (the gnocchi should easily release). Once coated in salt, use your spoon or tongs to carefully flip each gnocchi so they are all golden brown side up.1 tablespoon fresh sage (optional)
- Cook 3 more minutes. Serve hot.
Recipe Notes
Tips for succeess:
- Adjust flour as needed: Pumpkin puree varies by brand in water content. After mixing the dough, add more oat flour 1 tablespoon at a time until the dough is soft but not sticky. Most brands need 2–4 extra tablespoons.
- Best cooked fresh or frozen raw: These gnocchi are best enjoyed right after cooking. If prepping ahead, freeze them uncooked on a parchment-lined tray. Once frozen, transfer to a freezer-safe bag. Cook directly from frozen in boiling water.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
298
Fat
15
g
Carbohydrates
35
g
Fiber
5
g
Sugar
2
g
Protein
7
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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How to crisp pumpkin gnocchi in the air fryer
- After boiling the gnocchi, drain them of any excess water and add them to a bowl. Add 1 tablespoon of olive oil, ½ teaspoon salt, and 1 tablespoon chopped fresh sage (optional). Stir well.
- Once coated in oil, add the gnocchi to the air fryer basket (be sure not to overcrowd, you may need to work in batches depending on the size of your air fryer).
- Cook at 390F for 6 minutes.
What sauces can you serve this gnocchi
- Pesto – tahini pesto or arugula cashew pesto would be delicious with this vegan pumpkin gnocchi
- Whole30 Spaghetti Sauce – this is a very classic way to serve gnocchi
- Creamy dairy free alfredo – this sauce pairs so well with pumpkin flavor
Common questions
Can you prep gnocchi ahead of time?
Yes, there are a number of options on how you can prep the gnocchi ahead of time.
- You can make the dough about 2 hours in advance and simply leave it out at room temperature until you are ready to boil/serve.
- You can make the dough and store it in a covered container overnight in the fridge. Be sure the when storing that they are in a single row or have parchment/wax paper dividing each layer so they don’t start to stick.
- Freeze for up to 3 months. Once the dough is made, store it in the freezer in a single layer until frozen. Once frozen, transfer the dough to a freezer safe bag or container. When ready to serve, add the gnocchi frozen to the boiling water and cook at directed in the recipe.
