Cassava Flour Pumpkin Gnocchi Recipe

Cassava Flour Pumpkin Gnocchi Recipe

It's the time of year for creativity and what's more tasty and creative than these. Happy Halloween folks. 

For Pumpkin Gnocchi:q

  • 1 1/2 cups Three Spades Cassava Flour 
  • 1 large russet potato, peeled and cut into large chunks 
  • 1 cup pumpkin puree
  • 1 tsp salt
  • 1/8 tsp ground nutmeg

For Pumpkin sauce:

  • 1 tsp unsalted butter
  • 1 medium onion finely chopped
  • 5 to 6 garlic cloves finely chopped 
  • 3/4 cup of milk
  • 1/2 cup heavy cream milk
  • 3 tbsp mashed pumpkin 
  • 1/4 Parmesan cheese 
  • pinch of salt
  • 1/8 tsp black pepper]


  1. Place potatoes in a medium pot, cover with water and bring to a boil, reduce heat and simmer for 20 to 30 minutes until easily pierced with a fork. Drain reserving 1/4 cup of starch water, and let cool to room temperature 
  2. mash potatoes finely with potato masher and save 3/4 cups of packed potatoes for later.
  3. On a clean surface mix together mashed potatoes, pumpkin and salt, knead until a soft, slightly sticky dough forms. Add flour flour and starch water as required 
  4. Once smooth knead dough briefly. shape to a 25mm rectangle, cut horizontally into slices of 5mm ropes, roll into a pumpkin shape and score with knife if desired.
  5. Bring a large pot of salt water to a boils,add gnocchi and stir to prevent sticking, Boil until they float then let sit for 30 min. Using a slotted spoon transfer to skillet and crisp in sauce for a few minutes.

For the pumpkin sauce:

  • In a medium skillet over medium heat, melt butter. add onion cook until translucent, then add garlic and cook for 2 to 3 minutes, add milk cream and Parmesan cheese, salt, pumpkin puree, black pepper and let it cook.
  • place the pumpkin gnocchi into the sauce and serve 

Adapted from @joyfulhomecooking 

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