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Pumpkin Gnocchi with a Balsamic Butter Sauce

You will FALL in love with this easy, gluten-free pumpkin gnocchi recipe! These are also potato-free, so anyone who can't have potatoes, you are in luck. The dough is made of pumpkin purée, gluten-free all purpose flour and tapioca starch. There's also some fresh sage and allspice hiding in the dough to enhance those fall flavors. And what could be better than tossing it in a sage balsamic butter sauce??? Well, maybe some brown butter, but everyone and their mother is doing that! Enjoy this delicious, classic yet unique fall recipe.
Course Main Course
Cuisine American, Italian
Servings 2



  • 1/2 cup pumpkin purée
  • 1 1/2 cup gluten-free all purpose flour
  • 1 egg
  • 2 tbsp tapioca flour or starch
  • 1 tbsp olive oil
  • 1 tbsp sage dried or fresh (if fresh, grind or mince)
  • 1 tsp garlic powder
  • 1/2 tsp allspice
  • 1/2 tsp pepper
  • 1/2 tsp kosher salt
  • all purpose gluten-free flour for rolling dough

Balsamic Butter Sauce

  • 1/2 tsp balsamic
  • 1/3 cup ghee
  • 3 tbsp sage fresh or dried
  • salt to taste (do not use salt if your butter or ghee is salted already)
  • pepper to taste


  • In a bowl, combine the pumpkin purée, 1 1/2 cup gluten-free all purpose flour, egg, tapioca flour, olive oil, sage, garlic powder, allspice, pepper, and salt. Slowly mix together with a spoon or spatula until a dough forms. The dough may be bit sticky, but form it into a ball and place into the center of the bowl.
  • Refrigerate the dough for 10 minutes.
  • In a large sauce pan, heat water on high to bring to a boil. Salt generously.
  • While the dough refrigerates, prepare the sauce. In a skillet, melt the butter or ghee. If you use regular butter, it will end up with a browned nutty taste by the time you add the balsamic. When the butter or ghee is fully melted, add the balsamic and mix quickly to fully incorporate the balsamic into the butter mixture. If you let it sit, it will splatter, so it's important to mix quickly. Just be careful during this step. Once it's fully incorporated, add the sage and lower the heat to medium. Mix for 1-2 minutes and turn off the heat.
  • Flour the surface of a cutting board or counter top. Roll the dough into a ball onto the surface, and cut into 4 quadrants.
  • With your hand, roll out each quadrant to form a long log. It should be long and about 1/2-1 inch across (usually in between, around 3/4 inch.) Cut up the log into equal pieces of gnocchi, about every 3/4 inches. Repeat the rolling and cutting with each quadrant, until all of the dough is gnocchi.
  • In batches, put the gnocchi into the boiling water. Remove the gnocchi when they begin to float (after 3-4 minutes) and transfer to the skillet with the sauce.
  • Once all the gnocchi are done, turn the heat on medium high for the skillet with the butter sauce. Toss the gnocchi in the sauce, until they are slightly browned on both sides.
  • Serve on a plate and enjoy!


Keyword gluten-free, gluten-free gnocchi, gluten-free gnocchi recipe, gluten-free pumpkin gnocchi, pumpkin gnocchi