Paleo Pumpkin Gnocchi

An AIP and paleo version of traditional Italian gnocchi, spiced up for fall with pumpkin and nutmeg!
10 minutes
3 minutes
Show nutritional information
This is our estimate based on online research.
Fat:0 g
Carbohydrates:25 g
Protein:1 g
Calculated per serving.
  • Recipe in the Contest: 112 votes
  • Serves: 2

    Serves: 2decrease servingsincrease servings



    Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
    1. Mix tapioca flour, nutmeg, and Himalayan pink sea salt.
    2. Mix honey into all the pumpkin.
    3. Add pumpkin mixture to dry mixture, folding in well. Then add coconut flour; you will need to mix with your hands to get it fully combined.
    4. Roll into ropes ~1" thick, cut into ~1" lengths, and press or roll a fork across the tops.
    5. I let my gnocchi dry for a few hours before cooking, but they could easily be cooked immediately, refrigerated (for up to 1 week), or frozen. To cook, slide into boiling salted water and cook for a few minutes, stirring occasionally, until the float to the top (should only take 2-3 minutes). Alternatively, you could sautee quickly in a little coconut oil.
    6. Mangia!

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    1. October 14, 2015

      Could you make these will all coconut flour instead of the tapioca flour?

    2. paleonyc
      October 15, 2015

      Hi Maggie,

      I don’t think it would work quite as well with all coconut flour instead of tapioca. Tapioca has a stretchy quality to it that helps keep the gnocchi bound together. Arrowroot flour would definitely work instead of tapioca if you have that.


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