Pumpkin Gnocchi Bake
If you’re craving a comforting dish to warm your soul, try this delightful Pumpkin Gnocchi Bake. This easy-to-make casserole combines the creamy richness of pumpkin with tender gnocchi and a blend of flavorful cheeses, creating a delicious meal that’s perfect for family gatherings or cozy weeknight dinners. The addition of sage adds an aromatic touch, while crunchy pecans provide delightful texture. With just a few simple ingredients and minimal prep time, you’ll have a hearty dish ready to serve in no time. Whether you enjoy it fresh out of the oven or as meal prep for busy days ahead, this Pumpkin Gnocchi Bake is sure to become a beloved favorite.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 350g pumpkin, peeled and diced
- 500g gnocchi
- 50g blue cheese or soft goat's cheese
- 6g sage leaves
- 400ml vegetable stock
- ¼ cup single dairy cream
- 50g mozzarella or cheddar cheese
- 30g pecans
Instructions
- Preheat the oven to 180°C (350°F). Roast pumpkin cubes on a baking tray with olive oil and salt for about 20 minutes until tender.
- Meanwhile, cook the gnocchi in salted boiling water, following package instructions until they float. Drain well.
- In a saucepan over medium heat, combine vegetable stock and dairy cream. Stir in blue cheese until melted and smooth.
- In a large bowl, mix roasted pumpkin, cooked gnocchi, and creamy sauce until well coated.
- Transfer the mixture into an oven-safe dish, top with mozzarella (or cheddar) and chopped pecans. Bake for 10-15 minutes until bubbly and golden.
- Let cool slightly before serving. Garnish with crispy sage leaves.
Nutrition
- Serving Size: 1/6 of the bake (about 250g)
- Calories: 375
- Sugar: 5g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Find it online: https://chopandcooktips.com/pumpkin-gnocchi-bake/