One-Skillet Pumpkin Gnocchi Bake
This one-skillet Pumpkin Gnocchi Bake is a fall comfort dish that you do not want to miss out on! Tender potato dumplings smothered in an herb-loaded, cheesy pumpkin sauce, baked until golden and gooey, then topped with crisp bacon bits! This hearty dish is ready to enjoy in less than 30 minutes.
What can be better than classic cheesy gnocchi? Well, I reckon this PUMPKIN-infused cheesy gnocchi bake recipe is an easy answer. The addition of pumpkin puree makes the dish super rich and creamy, not to mention the nutritional boost it brings to the table. It is a fall comfort dish at its finest!
Yes to Gnocchi!
I have always been partial to these ‘lil Italian dumplings. They are tender bites made primarily of potatoes, which makes them perfect for making hearty dishes that fill your tummy just right! Just ask anyone who has tried my French Onion Gnocchi Casserole and Cheesy Turkey Cauliflower Gnocchi Bake. And since hearty, filling, and comforting food is the name of the food game during the fall season, I am arming myself with this one-skillet Pumpkin Gnocchi Bake! It is easy enough to make on a weeknight but has plenty of festive charm to grace your holiday tables!
This dish is made of simple ingredients but delivers big in the flavor department. I always stock up on gnocchi the same way as I always keep pasta around. This way, I am always ready when the need for comfort food hits, any time of the day!
- Potato gnocchi- I prefer buying them packed and ready for cooking, but you can also make them yourself. I like the Dellalo gnocchi brand because they cook up perfectly tender and fluffy. If you want a healthier and lighter option, use Trader Joe’s cauliflower gnocchi instead.
- Pumpkin puree- canned or fresh. This will give the gnocchi bake a sweet and nutty flavor and creamier consistency.
- Cheese- I used shredded Gruyere to make the sauce extra rich and savory and topped it with mozzarella cheese for a gooey finish. You can use other types of swiss cheese.
- Herbs- the combination of sage leaves, fresh rosemary, and thyme adds earthy, citrusy, and minty tones to the sauce.
- Chicken stock- is added to the sauce for more volume and flavor. If you do not have this, water will do.
- Egg- this helps thicken the sauce and gives it a better consistency.
- Whipping cream- for added richness and creaminess.
- Bacon- diced and cooked to a crisp. I topped the gnocchi bake with these to add some savory crunch!
- Olive oil
How to Make Pumpkin Gnocchi Bake
It’ll only take you 30 minutes to make this dish, and half the time your oven will be doing the work for you! It is such an easy recipe for something undeniably delicious. It will envelop your home with the most delicious aroma ever!
- Preheat an oven to 400 degrees
- Cook the gnocchi. Prepare the gnocchi according to package directions. Drain the gnocchi and set them aside.
- Make the pumpkin mixture. In a medium bowl, combine the pumpkin puree, whipping cream, chopped sage leaves, rosemary, thyme, egg, Gruyere cheese, kosher salt, and pepper. Mix until well combined.
- Make the sauce. Preheat a 10-inch non-stick skillet to medium-high heat and add olive oil. Next, add the shallots, garlic, kosher salt, and pepper. Saute for a few minutes until the shallots have softened. Pour in the pumpkin mixture and stir to combine, then gradually whisk in the chicken stock. Stir until the sauce becomes rich and creamy.
- Assemble. Add the cooked gnocchi and toss to coat them evenly with the sauce. Then sprinkle mozzarella cheese on top.
- Bake! Bake the gnocchi for about 15 to 20 minutes or until golden brown. Remove from the oven and then garnish with any extra herbs and crispy bacon. Serve and enjoy!
- Do not overcook your gnocchi because they will become mushy and watery. Follow the package instructions to cook them al dente.
- If the sauce is too thick, add more chicken stock until you reach your desired consistency.
- If you have plenty of fresh pumpkins, you can dice, boil and mash them to make your own puree.
- You can extend the dish further by adding cauliflower or broccoli florets to the mix! This is a great way to incorporate more veggies into your meal. Don’t worry about kids not wanting them, the cheesy pumpkin sauce will do its magic!
- Fresh herbs are ideal for this dish, however, you can also use dried sage, rosemary, and thyme if that is what you have. Take note though that dried herbs have deeper flavors so use only half the amount on the recipe if you are subbing.
Serving and Storing
You can enjoy a plate of Pumpkin Gnocchi Bake as a filling dinner with a side of Autumn Kale and Brussel Sprout Cobb Salad! But if you are planning to make this part of your holiday menu, it would be a fantastic side to Grilled Ribeye Steak with Peaches or Apple Cider-Glazed Roasted Turkey. Do not forget to celebrate all these amazing dishes with a glass of Spicy Cucumber Margarita!
In case you have leftovers, transfer them to an airtight container and keep them in the fridge for up to three days. If the sauce becomes too dry when you reheat it, add a splash of chicken broth. You can also place the dish in a freezer-safe bag and keep it frozen for up to three months.
One-Skillet Pumpkin Gnocchi Bake
- 2 16 oz Packages of Potato Gnocchi
- 1 large Shallot, minced
- 1 clove Garlic, minced
- 1 tbsp Olive oil
- 1 cup Chicken stock (+ more if needed)
- 1 cup Pumpkin puree
- 3 to 4 leaves Sage, chopped
- 1 tbsp Chopped fresh rosemary
- 1 tbsp Chopped fresh thyme
- 1 large Egg
- 1/2 cup Shredded gruyere cheee
- 3/4 cup Shredded mozzarella
- 1/2 cup Whipping cream
- 2 pieces Cooked bacon, diced (*optional)
- kosher salt and pepper to taste
- Preheat an oven to 400 degrees. Prepare the gnocchi according to package directions. Drain the gnocchi and set aside.
- Next, in a medium bowl combine the pumpkin puree, whipping cream, chopped sage leaves, rosemary, thyme, egg, Gruyere cheese, kosher salt, and pepper Stir to combine.
- In a 10-inch non-stick skillet preheated to medium-high heat add the olive oil. Next, add the shallots, garlic, kosher salt, and pepper. Cook for a few minutes until the shallots have softened. Add in the pumpkin mixture and stir to combine. Gradually whisk in the chicken stock. Add more chicken stock if you feel the sauce is too thick.
- Once the sauce has reached your desired consistency, add the reserved gnocchi. Toss the gnocchi with the sauce. Next, add the mozzarella cheese on top and bake the gnocchi for about 15 to 20 minutes or until golden brown. Remove from the oven and then garnish with any extra herbs and crispy bacon!