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To make this Pumpkin Gnocchi Bake, gather these simple ingredients: - 2 cups pumpkin puree (canned or homemade) - 1 cup ricotta cheese - 1 cup grated Parmesan cheese, divided - 1 teaspoon ground nutmeg - 1 teaspoon garlic powder - 2 cups all-purpose flour, plus extra for dusting - 1 large egg - Salt and pepper to taste - 1 cup shredded mozzarella cheese - Fresh sage leaves for garnish You can switch out some ingredients if you need to. For pumpkin puree, use butternut squash puree. You can replace ricotta cheese with cottage cheese for a lighter option. If you want a nutty flavor, try using pecorino cheese instead of Parmesan. For a dairy-free option, use cashew cheese or a vegan cheese blend. Garnishes can add flair to your dish. You might like to sprinkle some extra Parmesan cheese on top before baking. A drizzle of good olive oil makes it richer. Fresh herbs like thyme or parsley can brighten the dish. You can also add a touch of crushed red pepper for a little heat. {{ingredient_image_1}} Start by getting a big bowl. Add 2 cups of pumpkin puree. Then, mix in 1 cup of ricotta cheese. Next, add half of the Parmesan cheese, along with 1 teaspoon of ground nutmeg and 1 teaspoon of garlic powder. Crack in 1 large egg. Season with salt and pepper to taste. Stir it all until it’s smooth. Now, it’s time for the flour. Gradually add 2 cups of all-purpose flour to the mix. Stir gently until you form a soft dough. The dough should feel slightly sticky but still easy to handle. Be careful not to mix it too much. Lightly dust a clean surface with flour. Place your dough on it. Cut the dough into four equal parts. Take one piece and roll it into a long rope, about ½ inch thick. Use a knife to cut the rope into small pieces, around 1 inch long. If you like, you can use a fork to make little indentations on each piece. This step helps the sauce stick better later. Repeat this process with all the dough. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the water in batches. Cook them for about 2-3 minutes. When they float to the top, they’re ready. Use a slotted spoon to remove them and let them drain. While the gnocchi cool, preheat your oven to 375°F (190°C). Grab a large baking dish and spread a layer of gnocchi on the bottom. Sprinkle half of the remaining Parmesan and half of the mozzarella cheese over it. Add another layer of gnocchi, then top with the rest of the cheese. Cover the dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for another 10-15 minutes. You want it golden and bubbly. Once done, let it cool just a bit. Add fresh sage leaves for a lovely touch. Enjoy your comforting Pumpkin Gnocchi Bake! To make great gnocchi, start with good pumpkin puree. Use canned or homemade. If you use fresh pumpkin, roast it first. This way, the gnocchi stays light. Mix the dough gently. Overworking makes it tough. You want a soft, slightly sticky dough. If it’s too dry, add a splash of water. If it’s too sticky, dust with more flour. When baking, cover the dish with foil at first. This keeps moisture in and helps the cheese melt nicely. Bake at 375°F (190°C) for 20 minutes. Then, remove the foil to let it brown. Watch it closely, as ovens can vary. You want golden and bubbly cheese on top. For a nice look, serve from the baking dish. This keeps it warm and inviting. If you want to impress, use individual servings. Drizzle with olive oil or sprinkle extra sage on top. Fresh sage adds a pop of color and flavor. Enjoy your dish with family and friends! Pro Tips Choose the Right Pumpkin: For the best flavor, use sugar pumpkins or pie pumpkins rather than larger carving pumpkins. They have a sweeter, denser flesh that makes for better gnocchi. Don't Overwork the Dough: When mixing the dough, be gentle. Overworking can lead to tough gnocchi. Mix until just combined for a light and fluffy texture. Freeze for Later: If you have leftover gnocchi, freeze them on a baking sheet before transferring to a bag. This prevents them from sticking together and allows for easy cooking later. Fresh Sage Boost: For a more intense sage flavor, add some fresh sage leaves to the baking dish while it cooks. This infuses the dish with aromatic goodness. {{image_2}} You can switch up the cheeses in your pumpkin gnocchi bake. Use goat cheese for a tangy twist. Cream cheese adds a creamy texture and rich taste. If you love sharp flavors, try aged cheddar. Mix and match to find your favorite combo. Adding more veggies or proteins can make this dish heartier. Spinach or kale adds color and nutrients. Try sautéing them first for extra flavor. For protein, cooked chicken or sausage work well. Just chop them small, so they fit nicely in every bite. To make a gluten-free version, swap the all-purpose flour. Use gluten-free flour blends available in stores. Make sure to check the packaging for the best results. You can also try almond flour for a nutty flavor. This way, everyone can enjoy the dish without worry. To store your leftover Pumpkin Gnocchi Bake, first let it cool. Then transfer it to an airtight container. You can keep it in the fridge for up to three days. Make sure to cover it well to keep it fresh. This helps prevent sogginess and keeps flavors intact. When you're ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the bake in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes until warmed through. You can also microwave portions. Just cover them to avoid drying out. To freeze, let the dish cool completely. Cut it into portions and wrap each in plastic wrap. Then place them in a freezer-safe bag or container. You can freeze the pumpkin gnocchi bake for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can make this dish ahead of time. Prepare the gnocchi and sauce, then layer them in a baking dish. Cover and store it in the fridge for up to 24 hours. When you’re ready to bake, add a few extra minutes to the cooking time. This makes dinner easy on busy days. This dish pairs well with many sides. Consider a simple green salad with a light vinaigrette. Garlic bread or crusty rolls also work great. For a heartier meal, serve some roasted vegetables alongside. These options balance the rich flavors of the bake. Yes, you can use store-bought gnocchi for this recipe. This saves time and effort. Just cook the gnocchi according to the package instructions. Then, layer them with the sauce and cheese in the baking dish. The bake will still be creamy and delicious. In this post, we explored the ingredients and steps to create a tasty pumpkin gnocchi bake. We covered essential ingredients, possible substitutions, and optional garnishes. You learned how to prepare the dough, shape the gnocchi, and bake it to perfection. We shared tips for great texture, baking, and presentation. Plus, we discussed variations, storage, and answered common questions. Remember, making this dish can be fun and easy. Try it out and enjoy your delicious creation!

Pumpkin Gnocchi Bake

A delicious and comforting baked dish featuring pumpkin gnocchi, ricotta, and cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups pumpkin puree (canned or homemade)
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon ground nutmeg
  • 1 teaspoon garlic powder
  • 2 cups all-purpose flour, plus extra for dusting
  • 1 large egg
  • to taste salt and pepper
  • 1 cup shredded mozzarella cheese
  • for garnish fresh sage leaves

Instructions
 

  • Prepare the Gnocchi Dough: In a large mixing bowl, combine the pumpkin puree, ricotta cheese, half of the Parmesan cheese, nutmeg, garlic powder, egg, salt, and pepper. Mix until smooth.
  • Incorporate Flour: Gradually incorporate the flour into the mixture, stirring until a soft dough forms. Be careful not to overwork the dough; it should be slightly sticky but manageable.
  • Shape the Gnocchi: Lightly flour a clean surface and turn out the dough. Divide it into quarters. Roll each piece into a long rope, about ½ inch thick. Cut the rope into small pieces (about 1 inch) to form the gnocchi. Use a fork to stamp indentations into each piece if desired.
  • Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top (about 2-3 minutes), then remove them with a slotted spoon and drain.
  • Assemble the Bake: Preheat your oven to 375°F (190°C). In a large baking dish, spread a layer of gnocchi on the bottom. Sprinkle with half of the remaining Parmesan and half of the mozzarella cheese. Add another layer of gnocchi, followed by the rest of the cheese.
  • Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until golden and bubbly.
  • Garnish and Serve: Allow to cool slightly before serving. Garnish with fresh sage leaves for added flavor and presentation.

Notes

Serve directly from the baking dish or portion into individual servings. Drizzle with a little olive oil or a sprinkle of extra sage for an elegant touch.
Keyword bake, cheese, comfort food, gnocchi, pumpkin