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
Scale
- 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