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Pumpkin Gnocchi Bake – Creamy, Cheesy & Comforting

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 portions
Ingredients Equipment Method Notes

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

Equipment

  • Medium saucepan
  • Large ovenproof baking dish
  • Knife and cutting board
  • Whisk
  • Measuring cups & spoons
  • Wooden spoon or spatula

Method
 

Step 1 – Cook the Pumpkin
  1. Boil or steam pumpkin until tender (about 15 minutes).
  2. Mash until smooth and set aside.
Step 2 – Make the Sauce
  1. In a saucepan, heat mashed pumpkin with vegetable stock.
  2. Stir in chopped sage, single cream, salt, and pepper.
  3. Simmer 5 minutes, whisking until smooth and slightly thickened.
Step 3 – Cook the Gnocchi
  1. Boil gnocchi in salted water until they float (about 2–3 minutes).
  2. Drain well.
Step 4 – Assemble the Bake
  1. Preheat oven to 375°F (190°C).
  2. In a large baking dish, combine gnocchi and pumpkin sauce.
  3. Stir in crumbled blue cheese (or goat’s cheese).
  4. Sprinkle mozzarella or cheddar evenly on top.
  5. Scatter pecans for a crunchy finish.
Step 5 – Bake
  1. Bake uncovered for 20–25 minutes, until golden and bubbling.
Step 6 – Serve
  1. Garnish with extra sage leaves if desired.
  2. Serve hot and enjoy the cozy goodness!

Notes

🧊 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.