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!
1/3 cup steamed cauliflower
1 cup pumpkin
1 cup cassava flour
1/2 cup potato starch
Steam cauliflower until fork tender.
Add cauliflower, pumpkin, and egg to blender or food processor. Blend until smooth.
Add the pureed mixture into a bowl and add in cassava flour, potato starch, and himalayan salt. Mix until combined.
Dust your surface with a little cassava flour.
Roll out dough into a long, snake-like shape and cut 1 inch chunks through the dough.
Heat a pan on medium heat with a couple tbsp avocado oil.
Add gnocchi in a single layer to a pan and cook until golden (about 4 minutes).
Flip and cook until golden (another 3ish minutes).
Serve plain or add tomato sauce, pesto, or olive oil.