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Pumpkin Gnocchi Bake

Pumpkin Gnocchi Bake

A warm, creamy, cheesy Pumpkin Gnocchi Bake made with soft gnocchi coated in a silky pumpkin cream sauce, baked until golden. A cozy and simple fall recipe perfect for weeknights or seasonal gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients Method

Ingredients
  

  • 1 lb 450 g gnocchi (fresh or shelf-stable)
  • 1 cup pumpkin purée
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan
  • 2 cloves garlic minced
  • 1 tablespoon butter
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon nutmeg
  • Salt and pepper to taste
  • Optional: red pepper flakes
  • Optional toppings: extra Parmesan fresh parsley, toasted breadcrumbs

Method
 

  1. Cook the Gnocchi:
  2. Bring a pot of salted water to a boil and cook the gnocchi until they float (about 2–3 minutes). Drain and set aside.
  3. Prepare the Pumpkin Cream Sauce:
  4. Melt butter in a skillet. Add garlic and sauté. Stir in pumpkin purée, then whisk in heavy cream until smooth. Season with sage, thyme, nutmeg, salt, and pepper.
  5. Combine:
  6. Add cooked gnocchi to the sauce and gently toss to coat evenly.
  7. Assemble the Bake:
  8. Transfer the gnocchi mixture to a greased baking dish. Top with mozzarella and Parmesan.
  9. Bake:
  10. Bake at 375°F (190°C) for 20–25 minutes until the cheese is melted and golden. Broil for 2–3 minutes for a crisp top.
  11. Serve:
  12. Let rest for 5 minutes before serving.