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Healthy Pumpkin Gnocchi (Paleo, Gluten Free)

This healthy pumpkin gnocchi recipe is the perfect fall twist on my regular cauliflower gnocchi recipe. Full of flavor and beta-carotene from the pumpkin, you won’t believe how tasty and good-for-you this recipe is! Plus, they are grain-free and made with simple ingredients. I like to make a large batch and freeze them in individual baggies for when I want them on the spot! 


Servings: 4


  • 1/3 cup steamed cauliflower 

  • 1 cup pumpkin 

  • 1 cup cassava flour

  • 1/2 cup potato starch 

  • 1 egg 


  1. Steam cauliflower until fork tender.

  2. Add cauliflower, pumpkin, and egg to blender or food processor. Blend until smooth.

  3. Add the pureed mixture into a bowl and add in cassava flour, potato starch, and himalayan salt. Mix until combined.

  4. Dust your surface with a little cassava flour.

  5. Roll out dough into a long, snake-like shape and cut 1 inch chunks through the dough.

  6. Heat a pan on medium heat with a couple tbsp avocado oil.

  7. Add gnocchi in a single layer to a pan and cook until golden (about 4 minutes).

  8. Flip and cook until golden (another 3ish minutes).

  9. Serve plain or add tomato sauce, pesto, or olive oil.

  10. Enjoy!


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