Pumpkin Gnocchi Bake

This pumpkin gnocchi bake brings the cozy warmth of fall right to your table with its creamy, savory sauce and a touch of fresh sage. It’s a simple yet elegant dish that feels special enough for a weekend dinner but comes together quickly enough for busy weeknights.

I first tried this during a chilly autumn evening, and it has become an instant favorite in my house. The creaminess of the goat cheese melting across the gnocchi paired with the subtle warmth from the spices makes it feel like a comforting hug in a dish.

Ingredients

• Garlic cloves: bring aromatic depth fresh is best for that bright garlic flavor
• Olive oil: for sautéing opt for extra virgin for richness
• Pumpkin purée: the star ingredient canned pumpkin is both convenient and consistent in flavor
• Vegetable broth: adds moisture and boosts savory notes choose low sodium to better control saltiness
• Chili powder: warms the dish subtly use mild if you prefer less heat
• Nutmeg: complements pumpkins sweetness freshly grated packs the best punch
• Red pepper flakes: adds gentle heat that lifts the flavors adjust amount to taste
• Kosher salt: essential for seasoning use to taste
• Freshly ground black pepper: enhances all the flavors
• Greek yogurt: a creamy tang that lightens the sauce full fat gives best texture
• Gnocchi: the tender pillowy pasta fresh or frozen gnocchi both work well
• Goat cheese: brings creamy tang and richness look for refrigerated packs with good texture
• Fresh sage: finishes with herbaceous notes thinly sliced for mild flavor infusion

Instructions

Preheat the oven:

Set your oven to 375 degrees Fahrenheit so it’s ready once the skillet sauce is prepared and gnocchi cooked.

Sauté the garlic:

Peel and mince the garlic cloves finely. Warm the olive oil in a large skillet over medium low heat then add the garlic. Cook for one to two minutes until fragrant but not browned which builds a gentle flavor base without bitterness.

Combine pumpkin and broth:

Pour the pumpkin purée and vegetable broth into the skillet with the garlic. Stir thoroughly to blend the mixture into a smooth sauce.

Season and simmer:

Add the chili powder nutmeg red pepper flakes kosher salt and several grinds of black pepper to the sauce. Cover the skillet and bring it to a high simmer stirring frequently. Let it bubble constantly for 10 to 15 minutes allowing the sauce to thicken and the spices to meld.

Incorporate Greek yogurt:

Spoon out half a cup of the thickened sauce into a small bowl and stir in the Greek yogurt until smooth. Return this mixture to the skillet and stir well. Taste and adjust seasoning if needed.

Cook the gnocchi:

Meanwhile bring a large pot of salted water to a rolling boil. Add the gnocchi and cook until they float to the surface about two to three minutes. Once floating scoop them out and drain in a colander.

Assemble the bake:

Transfer the cooked gnocchi into a 9 by 9 inch baking dish and pour the pumpkin sauce evenly over them. Dollop chunks of goat cheese on top along with the thinly sliced fresh sage leaves.

Bake until bubbly:

Place the dish in the preheated oven and bake for 15 minutes until the cheese melts into creamy pockets and the dish is bubbling hot all over.

This dish holds a special place in my heart because the fresh sage and goat cheese combination remind me of quiet autumn evenings gathered around the table with family. The first time I made it for a friend’s dinner party it disappeared so quickly that I knew I had a keeper.

Storage tips

Pumpkin gnocchi bake keeps well in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave adding a splash of broth or water if it feels too thick which makes it a great option for leftovers or meal prep.

Ingredient substitutions

If you don’t have goat cheese ricotta or mascarpone can provide a creamy alternative though the tang will be milder. For Greek yogurt sour cream or crème fraîche are good swaps that keep the texture smooth. Gluten free gnocchi works perfectly if you want to avoid wheat.

Serving suggestions

Pair this bake with a crisp green salad dressed simply with lemon and olive oil to balance the richness. A glass of dry white wine like Pinot Grigio or a light red such as Pinot Noir complements the herbal and sweet notes beautifully.

This pumpkin gnocchi bake is an easy cozy fall dish that comes together quickly. Leftovers reheat well and make for a satisfying lunch or dinner.

Your Recipe Questions Answered

→ How do I prevent the gnocchi from sticking together?

Boil the gnocchi in plenty of salted water and stir gently occasionally. Drain as soon as they float to avoid overcooking and sticking.

→ Can I substitute goat cheese with another cheese?

Yes, creamy cheeses like ricotta or mozzarella work well and provide a mild, melting texture without overpowering the pumpkin flavor.

→ What spices complement the pumpkin sauce?

Nutmeg, chili powder, and red pepper flakes add warmth and subtle heat, enhancing the natural sweetness of the pumpkin.

→ How can I make this dish vegan?

Use dairy-free yogurt alternatives and replace goat cheese with a plant-based cheese or omit it entirely for a vegan-friendly version.

→ What is the best way to incorporate fresh sage?

Thinly slice fresh sage and scatter over the dish before baking, allowing the leaves to infuse their herbal aroma as it cooks.