Pumpkin Gnocchi with Avocado Pesto Sauce

This is my favorite, original, gluten-free gnocchi recipe - gifted to you for a delicious and healthy meal idea! Toss your pan seared gnocchi with a homemade avocado pesto sauce and sun-dried tomatoes for a plant-based dish that's sure to WOW! The recipe is hands-on, but the steps are simple - get the whole family involved for fun in the kitchen! Enjoy this filling and satisfying homemade, healthy gnocchi guilt-free and cruelty-free. Bon appetit!

Vegan I Gluten Free

Serves: 2 - 4

Time: 1 hour


500g pumpkin, chopped into small pieces

350g potato (~1 large potato), chopped into small pieces (skin on)

3/4 cup buckwheat flour

1/4 cup tapioca flour

1 tsp. salt

1 tsp. cumin

2 tsp. dried thyme

2 tbsp. olive oil, divided

2 cloves garlic, minced

1/2 yellow onion, sliced

Avocado Pesto Sauce

1 avocado

1 cup tightly packed thai basil

1/3 cup sun flower seeds

2 limes juiced

2 cloves garlic, chopped

2-3 tbsp. olive oil

Salt and pepper to taste


Sun dried tomatoes

Sun flower seeds

Thai basil

Steam, boil or roast the pumpkin and potato until it's tender and soft.

While the pumpkin and potato is cooking prepare the avocado pesto sauce. Add all ingredients to a blender and pulse until well combined. Taste and adjust as needed. Set aside.

When the vegetables are soft and easily pierced with a fork, transfer them into a mixing bowl. Use a potato masher or the back of a fork to mash the vegetables into a smooth paste.

Stir in the buckwheat and tapioca flour, salt, cumin and thyme. Put flour on your hands and mix until a sticky dough forms, 1-2 minutes. Add more flour to adjust the consistency if needed!

Transfer the ball of dough to a cutting board sprinkled generously with flour to prevent sticking.

Cut off segments of the dough and roll into a snake formation. Use a sharp knife to cut gnocchi into 1-3 inch pieces. Use a fork to make impressions on one side. Sprinkle flour on a plate and set the gnocchi aside while you continue the process until all the dough is rolled out and cut into bite size pieces.

Bring a pot of water to a boil. Working in batches, place gnocchi into the water and let boil 2-4 minutes, or until it starts to float to the surface. As the gnocchi float up, remove them from the water with a slotted spoon onto a plate. Continue the process until all gnocchi is boiled.

Heat a large skillet with 1 tbsp. olive oil. Add the garlic and onion and sauté 1-2 minutes, until fragrant. Add the gnocchi and pan sear, stirring occasionally, until lightly browned on each side. Work in batches as needed to not over crowd the pan.

Toss the cooked gnocchi with the pesto sauce and your desired toppings. Serve warm.

Enjoy! Store leftovers in the fridge 1-2 days (sauce stored separately).

Tip: Place extra pesto sauce in a jar and cover the top with olive oil to keep from browning.

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