🎉 Introduction
This Pumpkin Gnocchi Bake is everything we love about fall in one comforting dish: tender gnocchi, a velvety pumpkin-sage sauce, crunchy pecans, and gooey melted cheese. It’s rich, cozy, and perfect for weeknights or holiday dinners.
The sweetness of pumpkin pairs beautifully with earthy sage and the bold tang of blue cheese (or soft goat’s cheese if you prefer). Topped with mozzarella or cheddar, this golden-baked casserole is a fall-inspired masterpiece you’ll want to make on repeat.
🧰 Equipment Needed
- Medium saucepan
- Large ovenproof baking dish
- Knife and cutting board
- Whisk
- Measuring cups & spoons
- Wooden spoon or spatula
🛒 Ingredients
🎃 Fruits & Vegetables:
- 350 g pumpkin, peeled, cooked, and mashed
- 6 g sage leaves, finely chopped
🥫 Canned Goods:
- 400 ml vegetable stock
🍝 Pasta & Grains:
- 500 g gnocchi (store-bought or homemade)
🌰 Nuts & Seeds:
- 30 g pecans, roughly chopped
🧀 Dairy Products:
- 50 g blue cheese (or soft goat’s cheese, crumbled)
- 50 g mozzarella or cheddar cheese, shredded
- ¼ cup single cream (light cream)
👩🍳 Directions
Step 1 – Cook the Pumpkin
- Boil or steam pumpkin until tender (about 15 minutes).
- Mash until smooth and set aside.
Step 2 – Make the Sauce
3. In a saucepan, heat mashed pumpkin with vegetable stock.
4. Stir in chopped sage, single cream, salt, and pepper.
5. Simmer 5 minutes, whisking until smooth and slightly thickened.
Step 3 – Cook the Gnocchi
6. Boil gnocchi in salted water until they float (about 2–3 minutes).
7. Drain well.
Step 4 – Assemble the Bake
8. Preheat oven to 375°F (190°C).
9. In a large baking dish, combine gnocchi and pumpkin sauce.
10. Stir in crumbled blue cheese (or goat’s cheese).
11. Sprinkle mozzarella or cheddar evenly on top.
12. Scatter pecans for a crunchy finish.
Step 5 – Bake
13. Bake uncovered for 20–25 minutes, until golden and bubbling.
Step 6 – Serve
14. Garnish with extra sage leaves if desired.
15. Serve hot and enjoy the cozy goodness!
🍽️ Servings & Timing
- Servings: 4 portions
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: ~50 minutes
🧊 Storage & Reheating
- Refrigerator: Store covered for up to 3 days.
- Freezer: Freeze portions up to 2 months (best without nuts).
- Reheating: Bake covered at 325°F until heated through, or microwave with a splash of stock or cream.
🥄 Variations
- Nut-Free: Skip pecans or replace with sunflower seeds.
- Extra Cheesy: Add parmesan on top before baking.
- Vegan Twist: Use dairy-free cheese and plant-based cream.
- Spicy Kick: Add red chili flakes to the sauce.
❓ 10 FAQs
- Can I use canned pumpkin?
Yes, just make sure it’s 100% pumpkin puree, not pie filling. - What cheese works best?
Blue cheese gives bold flavor, goat’s cheese is tangy, mozzarella is gooey, and cheddar is sharp — all work well! - Can I make this ahead of time?
Yes, assemble and refrigerate overnight, then bake fresh. - Do I need to peel the pumpkin?
Yes, peel before cooking for a smooth mash. - Can I use sweet potato instead?
Definitely, it makes a delicious substitute. - Will homemade gnocchi work?
Yes, it makes the dish even more special! - What nuts besides pecans can I use?
Walnuts or hazelnuts are great alternatives. - Can I skip the nuts entirely?
Yes, the bake will still be delicious. - How do I make the sauce creamier?
Stir in more cream or a knob of butter at the end. - Can I add protein?
Yes, cooked chicken or crispy pancetta would work beautifully.
🏁 Conclusion
This Pumpkin Gnocchi Bake is the ultimate fall comfort food — creamy pumpkin sauce, golden melted cheese, earthy sage, and crunchy pecans all in one bubbling dish. It’s cozy enough for a weeknight dinner and elegant enough for guests.
Pumpkin Gnocchi Bake – Creamy, Cheesy & Comforting
Ingredients
Equipment
Method
- Boil or steam pumpkin until tender (about 15 minutes).
- Mash until smooth and set aside.
- In a saucepan, heat mashed pumpkin with vegetable stock.
- Stir in chopped sage, single cream, salt, and pepper.
- Simmer 5 minutes, whisking until smooth and slightly thickened.
- Boil gnocchi in salted water until they float (about 2–3 minutes).
- Drain well.
- Preheat oven to 375°F (190°C).
- In a large baking dish, combine gnocchi and pumpkin sauce.
- Stir in crumbled blue cheese (or goat’s cheese).
- Sprinkle mozzarella or cheddar evenly on top.
- Scatter pecans for a crunchy finish.
- Bake uncovered for 20–25 minutes, until golden and bubbling.
- Garnish with extra sage leaves if desired.
- Serve hot and enjoy the cozy goodness!
Notes
Yes, just make sure it’s 100% pumpkin puree, not pie filling. What cheese works best?
Blue cheese gives bold flavor, goat’s cheese is tangy, mozzarella is gooey, and cheddar is sharp — all work well! Can I make this ahead of time?
Yes, assemble and refrigerate overnight, then bake fresh. Do I need to peel the pumpkin?
Yes, peel before cooking for a smooth mash. Can I use sweet potato instead?
Definitely, it makes a delicious substitute. Will homemade gnocchi work?
Yes, it makes the dish even more special! What nuts besides pecans can I use?
Walnuts or hazelnuts are great alternatives. Can I skip the nuts entirely?
Yes, the bake will still be delicious. How do I make the sauce creamier?
Stir in more cream or a knob of butter at the end. Can I add protein?
Yes, cooked chicken or crispy pancetta would work beautifully. 🏁 Conclusion
This Pumpkin Gnocchi Bake is the ultimate fall comfort food — creamy pumpkin sauce, golden melted cheese, earthy sage, and crunchy pecans all in one bubbling dish. It’s cozy enough for a weeknight dinner and elegant enough for guests.
