Baked Pumpkin Gnocchi

OVerhead shot of two bowls of baked gnocchi next to bottle of wine.

Course: Pasta

Cuisine: Italian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 421kcal

Author: Platings and Pairings

Cheesy Baked Pumpkin Gnocchi with Kale. Made with gruyere, mozzarella and parmesan, this dish is a cheese lovers dream. And the addition of seasonal pumpkin & kale makes it perfect for the Fall.

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Equipment

Ingredients

1 pound gnocchi
1 bunch kale about 1 pound, ribs removed, coarsely chopped
1 15-ounce can pure pumpkin purée
¾ cup heavy cream
2 cloves garlic minced or grated
1 teaspoon dried thyme
½ teaspoon red-pepper flakes
1 teaspoon kosher salt
½ teaspoon black pepper
3/4 cup grated Gruyère
3/4 cup grated mozzarella
1 cup grated Parmesan divided

Instructions

Preheat oven to 450 degrees and lightly grease a large oven-safe skillet or casserole dish. Bring a large pot of salted water to a boil.
Cook the 1 pound gnocchi according to package directions, adding the 1 bunch kale (ribs removed and chopped) for the last minute. Drain the gnocchi and kale, set aside.
In a large bowl, whisk together the 1 15-ounce can pure pumpkin purée, ¾ cup heavy cream, 2 cloves garlic, 1 teaspoon dried thyme, ½ teaspoon red-pepper flakes, 1 teaspoon kosher salt and ½ teaspoon black pepper. Add the gnocchi and kale, 3/4 cup grated Gruyère, 3/4 cup grated mozzarella and ½ cup parmesan and toss to combine.
Transfer the gnocchi to the baking dish, then sprinkle with the remaining 1/2 cup parmesan cheese. Bake for 10 to 15 minutes, until golden and bubbly. Enjoy!

Notes

Variations

- Garnish ideas - Sprinkle toasted pepitas, pine nuts, or walnuts on top for added crunch and protein. Fried sage leaves would also add some extra elegance to this meal!

- Add meat - Mix diced or shredded chicken breasts, Italian sausage, or Bratwurst into the gnocchi, pumpkin sauce, and cheese before baking.

- Add warm herbs and seasonings - Fresh basil, rosemary, or even a dash of nutmeg can add a warm and cozy touch.

- Mix and match the cheeses - Use what you have on hand instead of what’s in the recipe card. Fontina, white cheddar, and gouda would all be delicious alternatives.

Storing

Transfer the cooled pumpkin gnocchi to an airtight container and store it in the refrigerator for 3 to 4 days or in the freezer for up to 3 months. Reheat it in a skillet over medium heat, adding a splash of milk or cream if the sauce has thickened too much.

If you'd like to make the dish ahead and freeze it for later, assemble it in the baking dish as normal, cover it with a lid or plastic wrap, and freeze for up to 3 months. To reheat, thaw the gnocchi in the refrigerator overnight and bake as instructed.

Nutrition