Whilst this recipe is without eggs and gluten, it is not without the flavor, texture and appearance of traditional gnocchi. The butternut squash gives them a lovely flavor and color, and the gluten free flour and gram flour do a brilliant job of binding the dough. The butternut squash gnocchi go well with any sauce, whether it be a classic tomato sauce, or an olive oil, garlic, lemon zest and rosemary sauce.

Butternut Squash Gnocchi [Vegan, Gluten-Free]






Cooking Time




  • 4 cups butternut squash, diced
  • 3 cups gluten free flour (plus more for rolling)
  • 2 tablespoons gram (chickpea) flour
  • 1/2 teaspoon salt


  1. Boil, bake or steam your butternut squash until very soft.
  2. Mash the butternut squash until smooth.
  3. On a board or in a bowl, add the butternut squash, gluten free flour, gram flour and salt.
  4. Mix until it all comes together and you have a tight yet spongey dough. Depending on the moisture content of your squash, you may need to add more flour. Just keep adding until you have the right consistency.
  5. On a floured board, take a piece of the dough and roll it into a rope.
  6. Cut the rope into bite sized pieces.
  7. Roll each piece over the tines of a fork and place on a floured dish until ready to boil.
  8. Bring a big, heavily salted pot of water to the boil.
  9. Add the gnocchi, taking care not to overcrowd the pot. (This will cause them to stick together) If your pot is small, cook the gnocchi in batches.
  10. Once the gnocchi float, they are ready. Drain, top with any sauce and enjoy.

Nutritional Information

Per Serving: Calories: 291 | Carbs: 68 g | Fat: 0 g | Protein: 7 g | Sodium: 19 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.