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Pumpkin and Sage Baked Gnocchi Recipe

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Pumpkin and sage baked gnocchi combines pillowy potato gnocchi with a velvety pumpkin cream sauce, aromatic sage, and plenty of melted cheese. Baked until bubbling and golden, it is a cozy and satisfying fall-inspired dinner.

Ingredients

  • Potato gnocchi
  • Pumpkin purée
  • Fresh sage leaves
  • Garlic, minced
  • Onion, finely chopped
  • Heavy cream
  • Vegetable or chicken stock
  • Parmesan cheese, finely grated
  • Mozzarella cheese, grated
  • Butter
  • Olive oil
  • Ground nutmeg
  • Salt
  • Black pepper

Instructions

  1. Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
  2. Bring a large saucepan of salted water to a boil and cook the gnocchi according to the package directions. Drain well as soon as the gnocchi float to the surface.
  3. Melt the butter with a little olive oil in a large skillet over medium heat.
  4. Add several sage leaves and cook briefly until fragrant and slightly crisp. Remove a few and reserve them for garnish.
  5. Add the chopped onion and cook until soft, then stir in the garlic and cook briefly until fragrant.
  6. Add the pumpkin purée, heavy cream, and stock and stir until smooth.
  7. Season the pumpkin sauce with ground nutmeg, salt, and freshly ground black pepper.
  8. Stir in the Parmesan and gently simmer until the sauce is creamy and slightly thickened.
  9. Add the cooked gnocchi and gently toss until every piece is coated in the pumpkin sauce.
  10. Transfer the gnocchi and sauce to the prepared baking dish and spread into an even layer.
  11. Scatter the grated mozzarella and additional Parmesan over the top.
  12. Bake for 20–25 minutes, until the sauce is bubbling and the cheese is melted and golden.
  13. Garnish with the reserved crispy sage leaves and serve hot.

Notes

  • Use plain pumpkin purée rather than sweetened pumpkin pie filling.
  • Store-bought shelf-stable, refrigerated, or fresh potato gnocchi can be used; follow the package instructions for the initial cooking.
  • For an even richer sauce, stir mascarpone or cream cheese into the pumpkin mixture.
  • Baby spinach, mushrooms, kale, or roasted squash can be added for extra vegetables.
  • Top the finished gnocchi with toasted walnuts, pecans, or hazelnuts for extra texture.
  • Fontina or Gruyère can replace mozzarella, while goat cheese can add a tangy contrast.
  • For a crispy topping, combine breadcrumbs with Parmesan and melted butter and sprinkle over the gnocchi before baking.
  • The pumpkin sauce can be prepared ahead and refrigerated separately until ready to assemble and bake.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • When reheating, add a splash of cream, milk, or stock to loosen the sauce and heat until piping hot.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-and-sage-baked-gnocchi-recipe/