I stray from the sweet stuff when the leaves start turning gold and that fall breeze starts to bite. This pumpkin gnocchi bake? It’s my go-to when I want a warm, hearty meal without making a huge mess. I whipped it up one chilly October night with leftover pumpkin purée and half a bag of gnocchi. Tossed in some cream, cheese, garlic, and hoped for the best. What came out of the oven? Straight-up comfort food magic.
Let me show you how to make it happen fast, cozy, and incredibly satisfying.
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Pumpkin Gnocchi Bake: Creamy, Cheesy, and Perfect for Fall
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, cheesy, golden-baked pumpkin gnocchi dish that feels like a warm fall hug. Simple to throw together, packed with cozy flavors, and sure to win hearts on chilly nights.
Ingredients
- 1 lb (450 g) potato gnocchi (store-bought or homemade)
- 1 cup (240 ml) pumpkin purée (not pumpkin pie filling)
- 1 cup (240 ml) heavy cream (or half-and-half)
- ½ cup (50 g) grated Parmesan cheese, plus more for topping
- 1 cup (100 g) shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1 tbsp olive oil or butter
- ½ tsp dried sage (or 1 tsp fresh chopped sage)
- ½ tsp dried thyme
- ¼ tsp ground nutmeg
- Salt and black pepper, to taste
- Fresh parsley or basil, for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a medium baking dish (8×8 or similar).
- Bring salted water to a boil, add gnocchi, and cook until they float (2–3 minutes). Drain and set aside.
- In a skillet, sauté garlic and onion in olive oil for 1–2 minutes. Stir in pumpkin purée and cream. Add salt, pepper, nutmeg, sage, and thyme. Simmer for 3–5 minutes until thick and creamy.
- Toss cooked gnocchi with pumpkin sauce in the baking dish. Top with mozzarella and parmesan.
- Bake uncovered for 15–18 minutes. Broil an additional 2–3 minutes if desired until cheese is golden and bubbly.
Notes
Use coconut cream for dairy-free, or swap mozzarella for Gruyère. Add sausage, mushrooms, or spinach to bulk it up. Great for prepping ahead—just freeze before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 65mg
Keywords: pumpkin gnocchi, cheesy bake, fall dinner, cozy recipes, vegetarian casserole
What is Pumpkin Gnocchi Bake?
Pumpkin gnocchi bake is a comforting, oven-baked pasta-style dish made with soft potato gnocchi and a savory pumpkin cream sauce. It’s layered with cheese and baked until golden and bubbly.
It’s:
- Vegetarian-friendly
- Quick to assemble (30 mins total)
- Packed with fall flavors like sage, garlic, and nutmeg
Whether you use store-bought or homemade gnocchi, this bake is forgiving and flavorful.
At a Glance
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Difficulty: Easy
- Estimated Cost: $12–15
Ingredients You’ll Need
You only need a handful of pantry staples to pull this off. Here’s what I use:
- 1 lb (450 g) potato gnocchi (store-bought or homemade)
- 1 cup (240 ml) pumpkin purée (not pumpkin pie filling)
- 1 cup (240 ml) heavy cream (or half-and-half for lighter)
- ½ cup (50 g) grated Parmesan cheese, plus more for topping
- 1 cup (100 g) shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1 tbsp olive oil or butter
- ½ tsp dried sage (or 1 tsp fresh chopped sage)
- ½ tsp dried thyme
- ¼ tsp ground nutmeg
- Salt and black pepper, to taste
- Fresh parsley or basil, for garnish
Ingredient Swaps & Notes
- Use coconut cream instead of dairy for a dairy-free version.
- Swap mozzarella with Gruyère or Fontina for extra richness.
- Add cooked sausage, chicken, or mushrooms for protein.
How to Make Pumpkin Gnocchi Bake (Step-by-Step)
1. Preheat & Prep
- Preheat oven to 375°F (190°C).
- Grease a medium baking dish (8×8 or similar).
2. Boil Gnocchi
- Bring salted water to a boil.
- Add gnocchi and cook until they float (about 2–3 minutes).
- Drain and set aside.
3. Make Pumpkin Sauce
In a skillet over medium heat:
- Sauté garlic in a bit of olive oil (1–2 min)
- Stir in pumpkin purée and cream
- Add salt, pepper, nutmeg, and herbs if using
- Simmer 3–5 minutes until thick and creamy
4. Assemble the Bake
- In your baking dish, toss gnocchi with pumpkin sauce
- Sprinkle mozzarella and parmesan on top
5. Bake
- Bake uncovered for 15–18 minutes
- Optional: Broil 2–3 minutes until the cheese bubbles and browns
Tips for Perfect Texture
- Don’t overcook the gnocchi: They finish cooking in the oven.
- Use thick pumpkin purée: Too watery and your sauce won’t cling.
- Mix cheeses: A blend of melty mozzarella and sharp parmesan works great.
What to Serve with It
This is rich and cozy, so keep sides simple:
- Light arugula or spinach salad
- Garlic bread or toasted sourdough
- Roasted Brussels sprouts or green beans
Drinks? A dry white wine or hard apple cider pairs beautifully.
Make It Yours: Variations & Add-Ins
Customize your bake to match your vibe:
- Add sautéed mushrooms or spinach to the sauce
- Stir in crumbled cooked sausage or pancetta for extra richness
- Swap pumpkin for roasted butternut squash purée
- Top with crispy sage leaves or breadcrumbs for texture
Storing & Reheating
- Fridge: Keeps 3–4 days in an airtight container
- Freeze: Before baking is best. Wrap tightly and freeze up to 1 month.
- Reheat: Cover with foil and warm in oven at 350°F for 10–15 minutes
Final Thoughts from My Fall Kitchen
This pumpkin gnocchi bake is one of those dishes that just feels like a warm hug in a bowl. It’s easy, adaptable, and the kind of thing that makes people ask for seconds. If you’re looking for a quick dinner that tastes like autumn, you’ve just found it.
And hey don’t stress if your cheese gets a little too golden. That’s flavor, baby.