Protein-Packed Pumpkin Gnocchi

Healthy. Easy. Quick. Delicious.

Over the years, gnocchi has earned itself a bad rep. However, these tasty bites are deceptively healthy. Thanks to pumpkin, sweet potato, and almond flour, these gnocchi are a powerhouse of vitamins and protein. Pumpkin boasts over 100% the recommended DV of Vitamin A, and over 20% of Vitamin C. Sweet potatoes are packed with nutritional benefits, loaded with antioxidant and anti-inflammatory nutrients, and regulating blood sugar. Almond flour is gluten free, high in fiber and protein, and a wonderful source of omega-3 fatty acids.

Aside from the undeniable health benefits, these gnocchi are TASTY. The smooth sweet, nutty, yet savory combination blends together into decedent perfection carrying subtle tastes of autumn.

The best part: this restaurant-style meal can be whipped up in less than 30 minutes with the help of a microwave.

Photo by Julie Rub


  • 2 large sweet potatoes, scrubbed
  • 1 can pumpkin (15.5 oz)
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon pumpkin pie spice (or sub. 1/2 t cinnamon, 1/4 t ginger, 1/4 t nutmeg).
  • 1 cup almond flour
  • 1 cup all-purpose flour
  • *OPTIONAL* 2-4T grated Parmigiano-Reggiano cheese
  • *OPTIONAL* honey, maple syrup, or brown sugar to taste



  1. Bake sweet potatoes for about 40 minutes at 400ºF (or boil partially covered for about 35 mins – when I am feeling lazy, I quickly microwave the potatoes which works wonderfully as well!).
  2. Drain (if applicable) and peal yams. Place in food processor. Add canned pumpkin and process until mixed. *Tip* Warmer yams make fluffier gnocchi, so the faster you work here, the lighter and softer these sweet treats will be!
  3. Combine egg, salt, pepper, and spices in small mixing bowl. Lightly whisk.
  4. Transfer potato/ pumpkin mixture into bowl. Form a small well and pour liquid ingredients into it. Mix to combine.
  5. Slowly fold in all-purpose flour and almond flour. Mixture should be sticky, yet smooth and moldable. Add more of either type of flour if the mixture is too sticky.
  6. If desired, add grated Parmigiano-Regiano and/ or a sweetener of choice for added flavor and complexity. Mix well.
  7. On a floured surface, roll mixture into multiple 1/2 inch thick ropes. Next, slice ropes into 1/2 inch thick rounds. Roll each round, using floured hands, pressing against the ridges of a fork for texture.
  8. Bring a pot of water to a boil, and gently toss in gnocchi. When the gnocchi rise to the top, they are done.
  9. Drain and rinse gnocchi as you would with pasta. Now you are ready to serve! or…
  10. *OPTIONAL* Add flavor to cooked gnocchi by quickly frying on a pan with oil and fresh garlic until browned.



For more on food, check out some of my blog posts on Spoon University:




3 thoughts on “Protein-Packed Pumpkin Gnocchi

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