Whole30 Pumpkin Gnocchi
Savor the comforting flavors of fall with this Whole30 Pumpkin Gnocchi recipe—a delightful twist on classic gnocchi that’s gluten-free, grain-free, and entirely compliant with Whole30 guidelines. Crafted from wholesome ingredients like nutrient-rich pumpkin puree, almond flour, and tapioca flour, this unique dough creates tender, pillowy gnocchi with a rich, earthy flavor. These bite-sized dumplings are boiled to perfection and sautéed in olive oil with crispy sage leaves for an aromatic finish. Quick to prepare in just 30 minutes, this dish is perfect for a cozy dinner that feels indulgent while staying healthy. Serve it warm and garnished with black pepper and sage for a restaurant-quality meal that’s ideal for clean eating enthusiasts and fall recipe seekers alike!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 2 cups Almond flour
- 0.5 cup Tapioca flour
- 1 Egg
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 8 Fresh sage leaves
- 0.25 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the pumpkin puree, almond flour, tapioca flour, egg, and salt. Mix until a soft, slightly sticky dough forms.
Sprinkle a flat surface with extra tapioca flour. Divide the dough into 4 equal parts. Roll each part into a long rope about 3/4-inch thick.
Cut the ropes into 1-inch pieces to form the gnocchi. If desired, use a fork to gently press down on each piece to create ridges.
Bring a large pot of salted water to a gentle boil. Working in batches, add gnocchi to the boiling water. Cook until they float to the top, about 2 to 3 minutes. Remove with a slotted spoon and transfer to a paper towel-lined tray to drain.
In a large skillet, heat the olive oil over medium heat. Add the fresh sage leaves and cook until they are crispy, about 1 minute. Remove sage leaves and set aside.
Add the cooked gnocchi to the skillet and sauté for 2 to 3 minutes or until they are lightly browned.
Season with black pepper and additional salt if desired. Garnish with crispy sage leaves and serve immediately.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1075 mg | 47% | |
| Total Carbohydrate | 122.3 g | 44% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 18.2 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 615 mg | 47% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2223 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
