Explore this recipe
Required Equipment
- Large skillet
- 9x13-inch baking dish
- Wooden spoon
Utilized Devices
Cooking Techniques
- sauteing
- simmering
- baking
Ingredients
- 450 gPotato gnocchi
- 28 gUnsalted butter
- 15 mlOlive oil
- 120 gYellow onion — diced
- 6 gGarlic — minced
- 4 gFresh sage — chopped
- 360 gPumpkin puree
- 240 mlVegetable broth
- 120 mlHeavy cream
- 6 gKosher salt
- 1 gFreshly ground black pepper
- 1 gGround nutmeg
- 100 gShredded mozzarella
- 30 gGrated Parmesan
- 30 gPanko breadcrumbs
Instructions
Heat the oven to 400°F (200°C). Grease a 9x13-inch baking dish.
Melt the butter with the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, 4 to 5 minutes.
Stir in the garlic and sage for 30 seconds. Add the pumpkin puree, broth, cream, salt, pepper, and nutmeg; simmer for 5 minutes.
Stir the gnocchi into the sauce until coated, then transfer to the baking dish.
Top with mozzarella, Parmesan, and the breadcrumbs.
Bake until bubbly and golden, 18 to 20 minutes. Rest 5 minutes before serving.
Chef Tips
- ⭐For extra crunch, broil for 1 minute at the end.
- ⭐If the sauce thickens too quickly, add a splash of broth before baking.
- ⭐Swap in butternut squash puree for a slightly sweeter flavor.
You might also like
Creamy Tomato Tortellini Skillet
Cheese tortellini simmered in a creamy tomato-basil sauce with spinach for a weeknight vegetarian comfort dinner.
Eggplant Parmesan
Crispy baked eggplant cutlets layered with bright marinara, stretchy mozzarella, and Parm for a lighter take on the red-sauce staple.
Broccoli Cheddar Orzo Casserole
Creamy baked orzo with broccoli, sharp cheddar, and a crisp breadcrumb topping for a comforting vegetarian dinner.
Nutritional Highlights
- ✓Pumpkin adds vitamin A and fiber
- ✓Comforting baked pasta alternative
- ✓Family-style dinner with minimal prep
Dietary Notes
Compliant With
Allergens
- Contains gluten (gnocchi, breadcrumbs)
- Contains dairy (butter, mozzarella, Parmesan, cream)
FAQ
Can I make this ahead?
Assemble the bake up to 1 day ahead and refrigerate. Add 5 minutes to the bake time.
What can I use instead of panko?
Swap in crushed crackers or toasted breadcrumbs for the same crunchy topping.
Nutrition
| Calories | 540 |
| Protein | 19 g |
| Carbs | 63 g |
| Fat | 24 g |