Go Back
- 1 lb potato gnocchi (store-bought or homemade) - 1 cup pumpkin puree (canned or freshly made) - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1/2 cup freshly grated Parmesan cheese - 1/2 cup heavy cream - 1/2 cup shredded mozzarella cheese - Fresh parsley, finely chopped, for garnish - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and freshly ground black pepper, to taste Gathering the right ingredients is key to making this dish shine. First, pick up a pound of potato gnocchi. You can use store-bought or make your own if you feel adventurous. Next, grab a cup of pumpkin puree. This adds a rich flavor and creaminess. Unsalted butter and fresh garlic bring a warm, inviting taste. For extra creaminess, you’ll need heavy cream and two kinds of cheese: Parmesan and mozzarella. They melt beautifully, creating a cheesy top. Don’t forget fresh parsley! This adds color and a fresh taste to finish the dish. For the seasonings, thyme and rosemary will enhance the pumpkin flavor. Salt and black pepper will round it all out. You can adjust these to fit your taste. With these ingredients in hand, you’re ready to create a cozy, delicious meal. You can find the full recipe for more details on how to bring it all together. - Preheat the oven to 375°F (190°C). - Boil salted water in a large pot. Add the gnocchi carefully. Cook until they float to the top, which takes about 2-4 minutes. Drain the gnocchi and set them aside. - In a saucepan over medium heat, melt the unsalted butter. - Add the minced garlic and cook for 1-2 minutes until it smells good. - Stir in the pumpkin puree and heavy cream. Add the dried thyme, dried rosemary, and a pinch of salt and pepper. Mix until smooth and warm, about 3-5 minutes. - Gently fold the cooked gnocchi into the pumpkin sauce. Make sure every piece is coated. - Pour the gnocchi mix into a greased baking dish. Spread it out evenly. - Sprinkle grated Parmesan cheese on top, then add shredded mozzarella. - Bake in the preheated oven for 25-30 minutes. Look for a golden, bubbly top. - Let it cool for a few minutes before serving. Sprinkle fresh parsley on top for a nice touch. For the full recipe, check out the complete guide. - Sauté garlic just until fragrant. This keeps it from tasting bitter. - Gently fold gnocchi into the sauce. This helps keep them whole. - Add a pinch of nutmeg to the sauce. It gives warmth and depth. - Substitute half and half for heavy cream. This makes a lighter dish. - Serve in shallow bowls for a nice look. Drizzle with olive oil for richness. - Garnish with parsley for a pop of color. It also adds great flavor. For the full recipe, you can check the detailed steps to make this dish perfectly! {{image_4}} You can easily change up the flavors. Try using butternut squash puree instead of pumpkin. This swap adds a sweet twist. You can also mix up the cheese. Use your favorite cheese types or whatever you have on hand. Cheddar or goat cheese can make it fun! If you want a vegan version, it's simple! Just use plant-based gnocchi and cheese alternatives. This way, everyone can enjoy it. For a gluten-free version, opt for gluten-free gnocchi. Many brands offer great options that taste just as good. Want to add more nutrition? Toss in some sautéed spinach or kale. They blend well with the creamy sauce. You can also play with herbs. Try adding sage or oregano for a new flavor profile. Each herb brings its unique touch to the dish. For the full recipe, check out the complete guide. Store any leftovers in an airtight container for up to 3 days in the fridge. This keeps the flavors fresh. Make sure to let it cool before sealing. You can freeze the uncooked assembled gnocchi bake in a freezer-safe dish for up to 3 months. When you’re ready to enjoy it, bake from frozen. Just add an extra 10-15 minutes to the cooking time. This way, you can savor this dish even weeks later. For a quick meal, reheat individual portions in the microwave. If you want a crispy texture, bake it instead. This gives the cheese that nice, golden crust again. Enjoy the same great taste as when it was fresh out of the oven! Making gnocchi from scratch is fun and simple. Start with 2 cups of mashed potatoes. Mix in 1 cup of flour and 1 egg. Knead the dough until smooth. Roll it into long ropes and cut into small pieces. Press a fork on each piece to shape it. Boil in salted water until they float, about 2-4 minutes. For a full recipe, check the Full Recipe section. Yes, you can use frozen gnocchi. There’s no need to thaw them. Just boil them straight from the freezer. Cook them in salted water until they float. This should take about 3-5 minutes. Then, follow the recipe as usual. The bake will still turn out creamy and delicious. You can serve this dish with a simple green salad. A side of steamed broccoli or spinach works well too. Garlic bread adds extra flavor and crunch. Pair it with a light white wine for a complete meal. Check for a golden, bubbly top. The cheese should be melted and slightly browned. You can poke a fork in the center to make sure it’s hot. Let it cool for a few minutes before serving. This ensures that every bite is warm and tasty. This recipe combines hearty potato gnocchi with creamy pumpkin sauce for a comforting dish. You learned how to cook gnocchi, make the sauce, and bake it to perfection. With tips for flavor and storage, you're ready to impress anyone. Remember, you can adjust the recipe to suit your taste or diet. Enjoy each warm bite of this tasty meal!

Buttery Garlic Parm Pumpkin Gnocchi Bake

Indulge in a delightful Buttery Garlic Parmesan Pumpkin Gnocchi Bake that’s perfect for cozy dinners. With creamy pumpkin, rich Parmesan, and tender gnocchi, this easy recipe will become a family favorite. Learn how to make this comforting dish in just one hour, and impress your guests with its cheesy, golden top. Click through to explore the full recipe and elevate your mealtime magic!
Print Recipe Pin Recipe

Ingredients
  

1 lb potato gnocchi (store-bought or homemade)

1 cup pumpkin puree (canned or freshly made)

1/2 cup freshly grated Parmesan cheese

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly ground black pepper, to taste

1/2 cup heavy cream

1/2 cup shredded mozzarella cheese

Fresh parsley, finely chopped, for garnish

Instructions
 

Preheat your oven to 375°F (190°C) to prepare for baking.

    In a large pot, bring salted water to a boil. Carefully add the gnocchi and cook according to the package instructions. The gnocchi are done when they float to the surface, which should take around 2-4 minutes. Once cooked, drain and set aside.

      In a medium saucepan over medium heat, melt the unsalted butter. Once melted, add the minced garlic, sautéing for about 1-2 minutes until fragrant, being cautious not to let it burn.

        Stir in the pumpkin puree and heavy cream. Then add the dried thyme, dried rosemary, and a good pinch of salt and pepper. Combine well until the mixture is smooth and heated through, approximately 3-5 minutes.

          Gently fold the cooked gnocchi into the pumpkin sauce, ensuring each piece is well-coated without breaking them apart.

            Transfer the gnocchi and sauce mixture into a greased 9x13 inch baking dish, spreading it out evenly.

              Evenly sprinkle the grated Parmesan cheese over the top, followed by the shredded mozzarella cheese to create a deliciously cheesy topping.

                Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top.

                  Once baked, remove the dish from the oven and allow it to cool for a few minutes before serving. Garnish with a sprinkle of finely chopped fresh parsley on top for a pop of color and added flavor.

                    Prep Time: 15 min | Total Time: 50 min | Servings: 4

                      - Presentation Tips: For a beautiful serving presentation, serve individual portions in shallow bowls and add a drizzle of olive oil for extra richness.