Pumpkin Gnocchi Bake Heaven
This Pumpkin Gnocchi Bake is the ultimate comfort food, perfect for cozy autumn nights. Tender gnocchi are tossed in a creamy, pumpkin-spiced sauce, topped with mozzarella cheese, and baked to bubbly perfection. It's surprisingly easy to make and endlessly customizable.
Equipment
- Large skillet
- Large pot
- Colander
- Whisk
- Measuring cups and spoons
- 8x8 inch baking dish (or similar)
- Oven
- Grater
- Knife
- Cutting board
Ingredients
- 1 pound gnocchi
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon ground nutmeg
- ¼ teaspoon dried sage
- Salt to taste
- Pepper to taste
- ½ cup shredded mozzarella cheese
- Fresh sage leaves, for garnish optional
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the gnocchi according to package directions, until they float to the surface. Reserve 1/2 cup of the pasta water.
- While the gnocchi is cooking, heat the olive oil in a large skillet over medium heat.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the pumpkin puree, heavy cream, Parmesan cheese, nutmeg, and sage. Whisk until smooth and creamy.
- Season with salt and pepper to taste.
- Add the cooked gnocchi to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
- Pour the gnocchi mixture into a greased 8x8 inch baking dish.
- Sprinkle the mozzarella cheese evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Let cool for a few minutes before serving. Garnish with fresh sage leaves, if desired.
- Serve and enjoy!
Notes
For a richer flavor, use freshly grated Parmesan cheese. Don't overcook the gnocchi, as they will become mushy in the bake. To prevent sticking, grease the baking dish well. The bake can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. Add roasted vegetables like butternut squash or spinach for extra nutrients and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.