This Pumpkin Gnocchi Bake is like a warm hug on a plate! With soft, pillowy gnocchi mixed in a creamy pumpkin sauce, it’s a cozy and comforting dish perfect for chilly nights.
Plus, it’s super easy to make! Just layer the gnocchi, add your favorite cheese, and bake until golden. I love having this on a weeknight; it’s quick and oh-so-delicious!
Key Ingredients & Substitutions
Gnocchi: Fresh potato gnocchi is soft and pillowy, making it ideal for this bake. If you can’t find gnocchi, you can use store-bought or even make your own from scratch using mashed potatoes and flour.
Pumpkin Puree: Canned pumpkin puree is easy and convenient. If you prefer fresh, you can roast and puree a sugar pumpkin. Just be sure to drain excess moisture so the bake sets nicely.
Heavy Cream: This adds richness to the dish, but if you’re looking for a lighter option, you can substitute it with whole milk or a non-dairy milk alternative like unsweetened almond milk; the texture may be a bit thinner.
Cheeses: I love using both Parmesan and mozzarella for depth of flavor and gooeyness. If you’re looking for a strong taste, try using Gruyère instead of mozzarella. Vegan cheese is a good option if you’re avoiding dairy.
How Do You Achieve the Perfect Bake?
To get that golden, bubbling goodness on top, follow these steps:
- Preheat your oven properly. This helps with even baking and browning.
- Use a suitable baking dish. A shallow dish allows for better heat circulation, leading to a crispier top.
- Layering is key! Evenly distribute the cheeses on top so that they melt uniformly. A sprinkle of extra Parmesan adds a nice crust.
- Keep an eye on the bake. If it gets too brown too quickly, you can cover it with foil until it finishes cooking.
Let it cool for a few minutes after baking to make it easier to serve. It also helps the flavors settle!
How to Make Pumpkin Gnocchi Bake
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) potato gnocchi (fresh or store-bought)
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 tsp ground nutmeg
- 1/2 tsp dried sage (or 1 tbsp fresh sage leaves, chopped)
- Salt and black pepper, to taste
- Fresh sage leaves for garnish
How Much Time Will You Need?
This delightful Pumpkin Gnocchi Bake comes together in about 10 minutes of prep time and takes around 15-20 minutes to bake. You’ll be enjoying a cozy meal in less than an hour!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This way, it will be nice and hot when you’re ready to pop in your bake!
2. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Once boiling, add the gnocchi and cook them according to the package instructions. They’re done when they float to the surface, usually about 2-3 minutes. Drain them well and set aside.
3. Make the Pumpkin Cream Sauce:
In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute until it’s fragrant. Then, stir in the pumpkin puree, heavy cream, ground nutmeg, and dried sage. Allow the mixture to cook for 3-4 minutes, stirring occasionally. Season with salt and pepper to taste.
4. Combine with Gnocchi:
Remove the skillet from heat and stir in half of the grated Parmesan cheese to your pumpkin cream sauce. Then gently fold your cooked gnocchi into this delicious sauce until they are evenly coated.
5. Prepare for Baking:
Transfer the gnocchi and sauce mixture into a lightly greased baking dish. Sprinkle the top with the remaining Parmesan cheese and the shredded mozzarella for that cheesy goodness!
6. Bake It Up:
Place your baking dish in the preheated oven and bake for 15-20 minutes, or until the top is golden brown and bubbling with excitement.
7. Cool and Garnish:
Carefully remove your Pumpkin Gnocchi Bake from the oven and let it cool slightly. Garnish it with fresh sage leaves for a lovely finishing touch.
Now, dig in and enjoy the cozy, creamy flavors of your Pumpkin Gnocchi Bake! Perfect for sharing or savoring all by yourself.
Can I Use Fresh Gnocchi Instead of Frozen?
Absolutely! Fresh gnocchi will work perfectly in this recipe. Just follow the same cooking instructions, boiling them until they float to the surface.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Simply reheat in the microwave or oven until warmed through.
Can I Make This Pumpkin Gnocchi Bake Ahead of Time?
You can prepare the dish and assemble it a day in advance. Just cover it and store it in the refrigerator, and bake when you’re ready to serve, adding a few extra minutes to the cooking time if it’s cold from the fridge.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, whole milk or a non-dairy milk alternative like coconut milk can work well. Just be aware that the sauce may be slightly less creamy.
