Description
A comforting and hearty Pumpkin Gnocchi Bake that combines tender gnocchi with a creamy pumpkin sauce, topped with melted cheese and aromatic herbs.
Ingredients
Scale
- 1 pound gnocchi
- 2 cups pumpkin puree
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.
- In a large mixing bowl, combine the pumpkin puree, heavy cream, minced garlic, sage, thyme, nutmeg, salt, and pepper. Mix until smooth.
- Add the cooked gnocchi to the pumpkin mixture and gently fold until well coated.
- Transfer the gnocchi mixture to a greased 9×13 inch baking dish. Spread evenly.
- Top with shredded mozzarella and grated Parmesan cheese.
- Drizzle olive oil over the cheese, then cover the dish with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Enjoy!
Notes
- For added flavor, you can mix in some cooked sausage or roasted vegetables.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Experiment with different cheeses for topping, such as gouda or cheddar.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg