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Tasty Pumpkin Gnocchi Bake

Tasty Pumpkin Gnocchi Bake: Your Cozy Weeknight Comfort Dish

Tasty Pumpkin Gnocchi Bake is a quick and comforting dish that combines creamy pumpkin and cheese with tender gnocchi.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gnocchi
  • 1 pack Potato Gnocchi Use pre-made gnocchi for convenience
For the Sauce
  • 4 tablespoons Salted Butter Can substitute with unsalted butter
  • 1/4 cup All-Purpose Flour Whole wheat flour can be a substitute
  • 2 cups Whole Milk Low-fat or plant-based can be used
  • 1 teaspoon Kosher Salt Sea salt can be used instead
  • 1/2 teaspoon Ground Black Pepper Freshly cracked is recommended
  • 1 teaspoon Dried Thyme Fresh thyme can be used in larger quantities
  • 1 cup Canned Pumpkin Puree Ensure it’s pure pumpkin, not pie filling
For the Cheese
  • 1 cup Shredded Mozzarella Cheese Provolone can be a different flavor
  • 1/4 cup Finely Grated Parmesan Cheese Pecorino Romano can substitute

Equipment

  • large pot
  • Medium saucepan
  • Colander
  • baking dish
  • Whisk
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Fill a large pot with water, add salt, and bring to a boil. Add potato gnocchi and cook for 2-3 minutes until they float. Drain and set aside.
  2. Preheat your oven to 375°F (191°C).
  3. Melt 4 tablespoons of salted butter in a medium saucepan over medium heat. Whisk in 1/4 cup of all-purpose flour for about 1 minute to create a roux.
  4. Gradually pour in 2 cups of whole milk while whisking vigorously. Whisk until smooth and thickened, about 3-5 minutes. Season with 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 1 teaspoon dried thyme.
  5. Reduce heat to low and stir in 1 cup of canned pumpkin puree, then add 1 cup of shredded mozzarella cheese and 1/4 cup of finely grated Parmesan cheese, stirring until melted and creamy.
  6. In a large bowl, combine the cooked gnocchi with the creamy pumpkin sauce until well-coated. Transfer to a baking dish.
  7. Sprinkle the remaining 1 cup of shredded mozzarella cheese and 1/4 cup of Parmesan cheese on top.
  8. Bake in the preheated oven for 20 minutes until bubbly and golden brown.
  9. Let it rest for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Leftovers can be stored for several days and frozen for up to 3 months. Ensure they are sealed properly.

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