Gluten-free Pumpkin Gnocchi (Vegan)
Learn how easy it is to make gluten-free pumpkin gnocchi that’s also vegan. You’ll be happy to make this a new edition to your fall recipes. Video included!

I’m all about seasonal vegan comfort food and this gluten-free pumpkin gnocchi is one to try. It’s so fast and easy to throw together on a weeknight. This Italian classic requires only 6 ingredients.
This vegan recipe is freezer-friendly too so if you have lots of pumpkin lying around, here’s one way to use them up.
Jump To
Key Ingredient Notes
1. Gluten-free flour – Any gluten-free flour blend could work. I used Bob’s Red Mill Gluten-free 1-to-1 Baking Flour.
2. Pumpkin purèe
I used the canned version for more convenience but you can also use homemade. If you’re going for homemade, choose pumpkins that are sold for cooking or pies and leave the Halloween pumpkins behind.
You can also choose squash varieties. They tend to be lower in water content than pumpkins so you can use less flour.
Butternut squash is quite popular but kabocha squash is my favorite. Always roast the pumpkin or squash when making gnocchi. The less water added the better.

3. Nutritional yeast – This gives the gnocchi a slight cheesy taste.
4. Nutmeg – It gives the pumpkin a nice earth flavor but it is optional.
Substitutions or Variations
1. No pumpkin – Try making this recipe using sweet potato or roasted butternut squash.
2. No gluten-free flour – Plain all-purpose flour should work instead. In fact, you should check out my Pan-fried Vegan Gnocchi recipe made with all-purpose flour.
This recipe includes the classic version using white potatoes as well as sweet potatoes. But you can always substitute sweet potatoes for pumpkin.

How to freeze
You can make gluten-free gnocchi ahead of time and freeze for later. Here’s how:
1. Shape the gnocchi and arrange them spaced apart on a baking pan lined with parchment.
2. Place the pan in the freezer. It should take about three hours until they are frozen solid.
3. Once frozen, place them in resealable food storage bags or containers. They may be stored in your freezer for up to a month.
Can I cook gluten-free gnocchi from frozen?
Sure, these gnocchi can be cooked from frozen. Due to the softness of the dough, it’s actually better to cook them straight from the freezer without thawing. Just add them to the boiling water until they start to float.

Which sauces can I have with pumpkin gnocchi?
The gnocchi in this recipe was pan-fried with vegan butter, garlic and thyme. You can go a more traditional route and serve it with your favorite tomato sauce.
If you want to try something different, you can make a cream sauce with mushrooms, lemon or garlic.
What to serve with gnocchi
You can serve gnocchi with asparagus, mushrooms and other vegetables you enjoy.
More Pumpkin and Squash Recipes
- Vegan Pumpkin Gnocchi Soup
- Pumpkin Steel Cut Oatmeal
- Vegan Pumpkin Pasta
- Whole Roasted Kabocha Squash
- Vegan Butternut Squash Risotto
- Vegan Butternut Squash Ravioli
- Vegan Pumpkin Muffins

Gluten-free Pumpkin Gnocchi (Vegan)
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 1 cup pumpkin purèe, 240g
- ½ cup gluten-free all-purpose flour, 80g
- 2 tbsp nutritional yeast, 8g
- Pinch nutmeg, optional
- ½ tsp salt
- ¼ tsp black pepper
Pan-frying the Gnocchi
- 1 tbsp dairy-free butter, 15g
- 3 garlic cloves
- 2 teaspoons fresh thyme or sage
Instructions
- In a bowl, add the pumpkin, nutritional yeast, salt, pepper and nutmeg.1 cup pumpkin purèe ,2 tbsp nutritional yeast ,Pinch nutmeg ,½ tsp salt ,¼ tsp black pepper
- Gradually stir in the gluten-free flour. You may need more or less depending on how much water is in the pumpkin puree. But try not to add too much as this will make the gnocchi dense. It should be a soft sticky dough.½ cup gluten-free all-purpose flour
- Bring a pot of water to boil.
- Shape the gnocchi using the quenelle method. I urge you to watch the recipe video below for a demo.
- Drop each one into the boiling water after shaping. Repeat until there are enough in the pot. Cook until they start floating for about 1 to 2 minutes.
- Remove with a slotted spoon or wire strainer. Set aside and cook the remaining gnocchi. This recipe makes about 25 pieces.
Pan-frying
- Heat the vegan butter in a skillet Add lightly crushed, unpeeled garlic and fresh thyme.1 tbsp dairy-free butter ,3 garlic cloves ,2 teaspoons fresh thyme or sage
- Add the gnocchi and cook until browned all over.
- Serve immediately.
Full Recipe Video
Notes
- You can use canned or homemade pumpkin purèe in this recipe.
- Choose pumpkins meant for eating rather than decor. Or choose squash types such as butternut or kabocha.
- Always roast them for gnocchi rather than boil. The less water added the better. Check out my post on how to roast a whole kabocha squash.
Absolutely delicious. We’re having them again today for Thanksgiving 😋
Glad you liked it Brita! Thank you for trying it! Happy Thanksgiving!