Description
Pillowy potato gnocchi bathed in rich pumpkin cream, infused with sage, thyme, and nutmeg. Topped with melted parmesan and mozzarella for a golden crust, this comforting bake warms every bite.
Ingredients
- 500 g potato gnocchi
- 200 g pumpkin puree
- 120 ml heavy cream
- 100 g grated parmesan cheese
- 100 g shredded mozzarella cheese
- 1 onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley
Instructions
- Preheat the oven to 200°C.
- Heat the olive oil in a skillet over medium heat.
- Add the diced onion and minced garlic and sauté until translucent.
- Stir in the pumpkin puree, heavy cream, dried sage, dried thyme, ground nutmeg, salt, and pepper and simmer for 3–4 minutes.
- Add the potato gnocchi to the skillet and toss to coat evenly with the pumpkin sauce.
- Transfer the gnocchi and sauce into a lightly greased baking dish.
- Sprinkle the grated parmesan and shredded mozzarella evenly over the top.
- Bake for 15–20 minutes until the cheese is bubbly and golden brown.
- Remove from the oven and let rest for 5 minutes before serving.
- Garnish with fresh parsley and serve warm.
Notes
- Use fresh gnocchi for a softer texture or frozen for a firmer bite.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Stir in cooked spinach or crumbled sausage to add extra flavor and protein.
- For a dairy-free version, substitute coconut cream and vegan cheese.