Pumpkin Gnocchi Bake
A comforting Pumpkin Gnocchi Bake featuring pillowy gnocchi in a creamy pumpkin sauce, topped with a golden cheese crust, perfect for gatherings and family dinners.
Ingredients
Main Ingredients
- 1 lb store-bought gnocchi Look for quality brands for the best texture.
- 2 cups pumpkin puree Homemade or canned; avoid pumpkin filling.
- 1 cup heavy cream For a lighter version, use half-and-half.
- 1 cup grated Parmesan cheese Can substitute with mozzarella for extra stretch.
- 1 teaspoon garlic powder Can use freshly minced garlic for a zing.
- 1 teaspoon dried sage Feel free to substitute with thyme or rosemary.
- to taste salt and pepper
- for garnish fresh herbs Like parsley or sage.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) while you gather your ingredients.
- In a large pot of salted boiling water, cook the gnocchi according to package directions until they float, about 2-3 minutes. Drain and set aside.
- In a large mixing bowl, whisk together the pumpkin puree, heavy cream, garlic powder, sage, salt, and pepper until well combined.
- Gently fold the cooked gnocchi into the pumpkin sauce until coated, being careful not to break them.
- Transfer the gnocchi mixture to a greased baking dish, spreading it evenly. Top with grated Parmesan cheese.
Baking
- Place in the preheated oven and bake for 20-25 minutes until the cheese is melted and golden brown, and the edges are bubbly.
Serving
- Allow the dish to rest for a few minutes out of the oven, then sprinkle with fresh herbs before serving.
Notes
For enhanced flavor, consider sautéing onions or garlic in butter before adding them to the pumpkin mixture. Let the dish rest before serving to help it set.