3-Ingredient Pumpkin Gnocchi

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Fall is nearing so here’s another pumpkin dish to add to your growing list of recipes to make! I had been thinking about making this easy 3-Ingredient Pumpking Gnocchi recipe for a while. Pumpkin pureé can be used as a substitute for eggs in baking so I thought it might also make a great substitute for eggs in a pasta recipe. I’ve also seen recipes for sweet potato pasta using sweet potato puree and flour. So pumpkin pasta using pumpkin pureé didn’t seem like a crazy idea.

Pasta Ingredients
Pasta Dough

Easy Step-by-Step for Making 3-Ingredient Pumpkin Gnocchi

  • Add all ingredients to a food processor and blend to form a dough
  • Divide the dough in half and roll into balls
  • Cut each dough ball in 8 equal pieces
  • Roll each piece into a long dough rope
  • Cut the dough rope into 12 equal pieces
  • Roll each piece across a gnocchi paddle or the back of a fork to shape
Pumpkin Gnocchi

How to Use Gnocchi in a Recipe

There are many different ways you can use this easy 3-Ingredient Pumpkin Gnocchi recipe after boiling them. Here are a few ideas:

  • Add them to your favorite sauce. You can use homemade or jarred pasta sauce. Simply heat the sauce, add the gnocchi, and serve.
  • Add some oil to a pan over medium heat and cook the gnocchi until they’re crispy. Add some salt, crushed red pepper flakes or black pepper, and some fresh chopped herbs such as basil or parsley and serve.
Pumpkin Gnocchi

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Pumpkin Gnocchi

3-Ingredient Pumpkin Gnocchi

  • Yield: 45 servings 1x
  • Diet: Vegan


This easy 3-Ingredient Pumpkin Gnocchi is vegan, gluten-free, and oil-free! Add this to your favorite pasta recipe!


  • 3 1/2 cups Oat Flour*
  • 1 (15 oz.) Can Pumpkin Puree
  • 1 tbsp. Salt
  • 12 tsp. Tapioca Starch (Optional)


Making the gnocchi:

  1. Make the dough: Add all ingredients to a large food processor and blend until well combined and a dough forms.
  2. Divide the dough: Place the dough onto a cutting board and divide into two equal balls. Pat the dough into a round disk and cut into 8 equal pieces. You should have a total of 16 pieces of dough.
  3. Roll the dough: Wrap all of the dough in plastic wrap or put into a storage container and place in the fridge to keep from drying out. Take one piece of dough at a time and roll into a long rope approximately 10 inches in length and 1/2 inch in thickness.
  4. Cut the dough: Cut the dough in half so that each piece is equal length (about 5 inches long). Line the dough up one above the other and cut each rope into 6 pieces each. You should have a total of 12 gnocchi pieces per 10 inch dough rope.
  5. Shape the gnocchi**: To get a spiral gnocchi shape, use a gnocchi paddle or the back of a fork and roll each piece to make indentations. For best results, use your finger to press the dough piece and drag it across the fork or gnocchi paddle and continue rolling while lightly pressing the dough until all sides of the gnocchi have indentations.
  6. Make remaining gnocchi: Cut, roll, and shape the remaining gnocchi until all of your dough is gone. You can sprinkle the finished gnocchi with tapioca starch if you want to prevent them from sticking together.

Cooking the gnocchi:

  1. Bring a large pot of water to a boil over medium-high to high heat. Once boiling, add the gnocchi in batches. I recommend boiling the gnocchi in 4 or 5 batches. Make sure to give the water a stir every minute or the gnocchi may stick to the bottom of the pot.
  2. When the gnocchi floats to the top and stays there, it’s done cooking. Use a slotted spoon to scoop the floating gnocchi onto a clean, dry surface or onto a fine wire rack. Try to avoid letting the gnocchi sit in its drained liquid.
  3. Add the cooked gnocchi to whichever pasta recipe you prefer and serve! I recommend using this gnocchi sooner rather than later. I have used this gnocchi up to three days after making it, but I have not tried using it beyond that.


*Oat Flour: If you want to make your own oat flour for this recipe, simply put 3 1/2 cups of oats into a high-speed blender or food processor and blend into a fine flour.

**Shaping the gnocchi: You can choose whichever gnocchi shape you prefer. You can also leave the gnocchi as is and not shape it at all. Either way, they will cook the same.

Pumpkin Gnocchi
Pumpkin Gnocchi

Want more pumpkin recipes? Check out my recipe for Pumpkin Pie Parfaits!

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