Baked Pumpkin Gnocchi
This baked pumpkin gnocchi recipe is rich, hearty, and perfect for fall. It's easy to make, and topped with gooey, melty cheese.
Servings: 6
Equipment
Ingredients
- 32 ounces (907 g) gnocchi
- 3 tablespoons (42 g) salted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups (355 ml) whole milk
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ teaspoon dried thyme
- ¾ cup (184 g) pumpkin puree
- 2 cups (224 g) shredded mozzarella divided
- 4 tablespoons (20 g) finely grated parmesan divided
Instructions
- Preheat oven to 375 °F (191 °C)
- Cook the gnocchi according to package directions in salted water.32 ounces gnocchi
- In a medium sauce pan, melt the butter over medium heat. Whisk in the flour and let it cook for about 1 minute. Slowly whisk in the milk, letting it thicken slightly between additions. Once it’s all added, stir in the salt, pepper, and thyme, and let it simmer for 1 minute to thicken slightly.3 tablespoons salted butter, 3 tablespoons all-purpose flour, 1 1/2 cups whole milk, 3/4 teaspoon kosher salt, 3/4 teaspoon dried thyme, 1/4 teaspoon black pepper
- Whisk in the pumpkin puree, ¾ cups (84g) mozzarella cheese, and 2 tablespoons (10g) parmesan. Whisk until the cheese is melted and the sauce is creamy.3/4 cup pumpkin puree, ¾ cups shredded mozzarella, 2 tablespoons finely grated parmesan
- Remove from heat. Toss the cooked gnocchi in the pumpkin sauce and pour into a 10” round baking dish/oven-safe skillet.
- Top with remaining mozzarella and parmesan cheese.1 ¼ cups shredded mozzarella, 2 tablespoons finely grated parmesan
- Bake for 20 minutes, or until the the cheese is melted and browned.
Nutrition
Serving: 1 serving | Calories: 224 kcal | Carbohydrates: 9 g | Protein: 11 g | Fat: 16 g | Saturated Fat: 10 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.2 g | Cholesterol: 52 mg | Sodium: 596 mg | Potassium: 191 mg | Fiber: 1 g | Sugar: 4 g
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