Gluten-free pumpkin gnocchi

Name: Gluten-free pumpkin gnocchi
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Pumpkin (to clean) 1.5 lbs; Rice flour 1 ¼ cup; Cornstarch 0.625 cup; Eggs 1; Fine salt to taste; Butter 3 tbsp; Sage 1 sprig

it fr de es br

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

When it comes to gluten-free pumpkin gnocchi, Northern Italy really knows what's up. It's, well, super tasty. This dish swaps traditional wheat for rice flour and cornstarch. The result? A soft and light alternative that's perfect for anyone seeking an allergy-friendly option. The pumpkin adds a sweet and earthy twist—so so fitting for the season. And you can really, really taste how it blends with the simple dough.

In regions like Lombardy and Veneto, this homemade pumpkin gnocchi is a go-to when the weather cools down. Pumpkins are everywhere, bringing that true autumn-in-Italy vibe. Here's the deal: What makes this gluten-free pumpkin gnocchi special is its ability to keep that Italian feel, even with different flour. Unlike some gluten-free pastas that turn out heavy or gummy, these gnocchi are delicate and moist, soaking up sauce just right.

And look, topping them with fried sage leaves adds a crispy texture, while a sprinkle of Parmigiano cheese gives a salty finish. Simple and comforting flavors. Which is great. This dish fits right in with other gluten-free Italian recipes. Whether you're looking for a quick weeknight meal or something cozy for the weekend, these gnocchi are awesome for sharing with friends or family.

Dressings can really elevate the meal. The classic butter and sage combination? Popular for a reason. It lets the tender gnocchi shine. If you're craving something richer, go for a cheese fondue or mushroom sauce. Honestly, the beauty of this dish is its versatility—you can switch up the toppings based on your mood. Imagine a creamy cheese, a tangy tomato sauce, or a hearty mushroom sauce. Tons of options for your next easy gluten-free dinner.

With just a few ingredients and a bit of time, you can whip up a dish that feels both old and new, and always delicious. So... Next time you're craving something warm and comforting, remember this recipe and its Northern Italian roots. It promises a meal that's not just satisfying but also really good for sharing.

INGREDIENTS

Pumpkin 1.5 lbs (700 g) - (to clean)

Rice flour 1 ¼ cup (160 g)

Cornstarch 0.625 cup (80 g)

Eggs 1

Fine salt to taste

For the dressing: Butter 3 tbsp (40 g); Sage 1 sprig

Preparation

How to prepare Gluten-free pumpkin gnocchi

To prepare the gluten-free pumpkin gnocchi, first clean the pumpkin from seeds and internal filaments 1, then cut it in half 2 and place it in a bowl covered with plastic wrap. Microwave for 10 minutes at 800 Watts 3.

Once cooked, scoop out the pumpkin pulp with a spoon 4 and let it cool. At this point, mash the pumpkin with a fork 5, then add the egg 6.

Stir well until the egg is completely absorbed 7, then add the rice flour 8 and corn starch 9.

Mix again to thoroughly incorporate the powders 10. You should obtain a homogeneous and non-sticky mixture 11. Now, lightly dust the work surface with rice flour 12.

Divide the dough into smaller portions using a dough scraper 13 and form logs 14, then cut into 1/2 inch pieces 15.

After forming all the gnocchi, proceed with cooking: melt the butter in a pan 16 with sage leaves 17. Boil the gnocchi in salted boiling water 18.

As soon as they float to the surface, drain the gnocchi into the pan with the dressing 19. Plate 20 and serve immediately your gluten-free pumpkin gnocchi 21!