Gluten-Free Pumpkin Gnocchi with a Sage Balsamic Butter Sauce

You know I love to make dietary-restriction friendly recipes that taste just as great as the “original.” Well, this pumpkin gnocchi is definitely a gluten-less hit. Gluten or no gluten, I think it tastes just as doughy and delicious. To start, we have the delicious pumpkin gnocchi dough, made with a base of pumpkin purée, all-purpose gluten-free flour, and tapioca starch. To bring it some more fall flare, I also added sage, allspice and garlic powder to the dough. Because the chemistry is different with gluten-free flour, I put it in the fridge to let the ingredients come together.

While that’s happening, I prepared my delicious butter balsamic sage sauce. You can use butter or ghee for this, I have tried both. If you want that nutty brown butter taste, definitely opt for regular butter. Unsalted is preferred so you can have control over the saltiness. The balsamic gives a zing to bring the brown butter to life, and the sage ultimately makes this sauce as comforting as a warm hug from grandma.

Once the gnocchi dough was chilled, I broke it up into quadrants, rolled it and cut it into beautiful pillows. I’m too lazy to leave the fork marks, but if you want to be super impressive, press each one with a fork before boiling. I then boiled the gnocchi for 3-4 minutes, and tossed it into the pan with the sauce to sauté for another 3-4 minutes.

I would 10/10 recommend this to anyone…oh, and another fun thing you can do? Add some dollops of ricotta on top! Because why the hell not!!