Description
This Creamy Pumpkin Gnocchi Bake is the ultimate cozy fall comfort food. Pillowy gnocchi are baked in a velvety pumpkin sauce with sage, gooey cheese, and crunchy pecans. Easy enough for a weeknight, yet elegant enough for a dinner party.
Ingredients
1 lb (500g) gnocchi, uncooked
2 cups pumpkin, roasted and cubed (or butternut squash)
1 cup vegetable stock
½ cup single cream (or heavy cream)
½ cup blue cheese or goat cheese, crumbled
1 cup mozzarella or cheddar cheese, shredded
1 tbsp fresh sage, chopped (or substitute thyme/rosemary)
¼ cup pecans, roughly chopped
1 tbsp olive oil
Salt & black pepper, to taste
Instructions
Roast Pumpkin: Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
Make Sauce: In a bowl, combine roasted pumpkin, vegetable stock, cream, and half the blue/ goat cheese. Blend or mash until smooth and creamy. Season with salt, pepper, and sage.
Assemble Bake: Place uncooked gnocchi in a baking dish. Pour pumpkin sauce over and stir to coat evenly.
Add Toppings: Sprinkle remaining blue cheese, shredded mozzarella/cheddar, and chopped pecans on top.
Bake: Reduce oven to 375°F (190°C) and bake for 20–25 minutes, until golden and bubbling.
Serve: Let cool slightly, then garnish with extra sage and serve warm.
Notes
Pumpkin Swap: Use butternut squash or sweet potato if pumpkin isn’t available.
Cheese Variations: Try Gruyère, ricotta, or Parmesan for different flavor profiles.
Make Ahead: Assemble up to 1 day in advance, refrigerate, and bake when ready (add 5–10 minutes to cook time).
Freezer-Friendly: Assemble but don’t bake—freeze for up to 2 months. Bake from frozen, adding 10–15 extra minutes.
- Prep Time: 10 minutes
- Cook Time: 30minutes
- Category: Main Dish, dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 480kcl
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 55 mg
Keywords: pumpkin gnocchi bake, creamy pumpkin pasta, fall comfort food