Pumpkin Gnocchi Bake
Indulge in the comforting flavors of this Pumpkin Gnocchi Bake, a creamy and cheesy casserole that perfectly combines tender gnocchi with roasted pumpkin. Enhanced with fragrant sage and crunchy pecans, this dish is not only a delightful autumn meal but also a versatile option for family dinners or festive gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 350g pumpkin, peeled and diced
- 500g gnocchi
- 50g blue cheese or soft goat's cheese
- 400ml vegetable stock
- ¼ cup single dairy cream
- 50g mozzarella or cheddar cheese
- 30g pecans
- Fresh sage leaves
Instructions
- Preheat your oven to 200°C (390°F).
- Boil water in a pot, add diced pumpkin, and cook until tender (about 10 minutes). Drain.
- In another pot, boil salted water; cook gnocchi according to package instructions until they float (about 2-3 minutes). Drain.
- In a mixing bowl, combine vegetable stock, cream, blue cheese or goat's cheese, and sage leaves.
- In a baking dish, mix cooked pumpkin and gnocchi; pour the creamy sauce over them and stir gently. Top with mozzarella or cheddar cheese and chopped pecans.
- Bake for 25-30 minutes until golden brown on top.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 430
- Sugar: 6g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Find it online: https://juliataste.com/pumpkin-gnocchi-bake/