Gluten Free Vegan Pumpkin Gnocchi (Make in under 30 minutes!)

My fridge had some leftover pumpkin, a few pieces of romaine, some radishes and condiments, so I thought I’d make some pumpkin gnocchi since it is quite fast to make and I haven’t made it for ages. 🙂 Cooking the gnocchi is fool proof too, since you just boil it until it floats to the top of the water. I posted almost the same recipe a year ago, but it is a bit tweaked here and I decided to make a quick video to go with it.



  • 1 cup canned pumpkin / pumpkin puree
  • 1 1/2 cup rice flour or 1 cup rice flour and 1/2 cup buckwheat flour (or all buckwheat flour)
  • pinch of sea salt
  • 1/2 tsp nutmeg
  • 1 tbs nutritional yeast
  • To your taste: Italian seasoning/Oregano, Red Hot Pepper Flakes, Garlic Powder
  • 1 Flax “Egg” (Mix 1 tbs of ground flax seeds with 2 tbs of warm water and leave for 5-10 minutes to congeal)


  1. Get out a large bowl and add in all the ingredients. Mix well with a spatula and then your hands.
  2. Make around 4 separate balls out of the dough and roll out into thin logs onto a lightly floured flat surface. While you are doing this, start bringing a pot of water to boil.
  3. Cut small pieces from the dough. Size doesn’t really matter, but I like mine quite small and cut on a diagonal.
  4. Once the water is boiling, drop in about a 1/3 of the batch. Once the gnocchi has floated to the top, then you know it is cooked and ready to be moved and transferred onto a plate. Repeat with the rest of the gnocchi.
  5. Then eat it with whatever you wish! Some ideas are with a tomato sauce, a “cheesey” nutritional yeast sauce, on top of a salad, in a stir fry…

Similar Pumpkin Gnocchi Recipe I posted a year ago. The one in this post is just a bit simplified plus it has the shiny video to go with it. 😉

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