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.
Ingredients
- 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
Instructions
- 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!
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