Pumpkin Gnocchi Bake
A warm and comforting casserole featuring tender gnocchi, sweet pumpkin, creamy sauce, melted cheese, and crunchy pecans — perfect for cozy fall dinners.
Equipment
- Large Pot
- Saucepan
- Mixing Bowl
- Baking dish
Ingredients
- 350 g pumpkin peeled and diced
- 500 g gnocchi store-bought or homemade
- 50 g blue cheese or goat’s cheese crumbled
- 6 g sage leaves chopped
- 400 ml vegetable stock
- ¼ cup single cream
- 50 g mozzarella or cheddar cheese grated
- 30 g pecans roughly chopped, toasted
Instructions
- Boil or steam pumpkin for 10-15 minutes until tender. Drain and mash.
- Cook gnocchi in salted boiling water until they float, 2-3 minutes. Drain well.
- Heat vegetable stock in a saucepan. Add chopped sage and simmer 2-3 minutes. Stir in cream and cook 5 minutes.
- In a bowl, combine mashed pumpkin, cooked gnocchi, and sage cream sauce. Stir gently.
- Add crumbled blue or goat cheese, reserving some for topping. Fold into mixture.
- Transfer mixture to a greased baking dish. Sprinkle with reserved cheese and grated mozzarella/cheddar.
- Bake at 180°C (350°F) for 20-25 minutes until golden and bubbly.
- Toast pecans in a dry pan for 3-4 minutes. Scatter over the baked dish before serving.
Notes
Swap pumpkin for butternut squash or sweet potato. For a vegan option, use dairy-free cheese and cream. Nuts can be omitted or replaced with walnuts.