Pumpkin Gnocchi Bake (Ready-to-Print Version)
Creamy baked gnocchi with pumpkin, goat cheese, and sage for a comforting main dish.
# What You’ll Need:
→ Aromatics
01 -
3 garlic cloves
02 -
2 tablespoons olive oil
→ Sauce Components
03 -
1 can (15 ounces) pumpkin purée
04 -
1½ cups vegetable broth
05 -
½ teaspoon chili powder
06 -
¼ teaspoon ground nutmeg
07 -
¼ teaspoon red pepper flakes
08 -
¾ teaspoon kosher salt
09 -
Freshly ground black pepper, to taste
10 -
¼ cup Greek yogurt
→ Main Ingredients
11 -
1 package (16 ounces) gnocchi
12 -
4 ounces goat cheese
13 -
2 teaspoons fresh sage, thinly sliced (about 5 medium leaves)
# Step-by-Step Guide:
01 -
Heat the oven to 375°F.
02 -
Mince garlic cloves. In a large skillet over medium-low heat, warm olive oil and sauté garlic for 1 to 2 minutes until fragrant without browning.
03 -
Add pumpkin purée and vegetable broth to skillet; stir until smooth. Incorporate chili powder, nutmeg, red pepper flakes, kosher salt, and black pepper. Cover and bring to a vigorous simmer, maintaining constant bubbling. Cook for 10 to 15 minutes until sauce thickens.
04 -
Remove ½ cup of the thickened sauce and blend with Greek yogurt in a small bowl. Return mixture to skillet and stir to combine. Adjust seasoning as needed.
05 -
Bring a large pot of water to a boil. Add gnocchi and cook until they float to the surface, approximately 2 to 3 minutes. Drain thoroughly.
06 -
Transfer cooked gnocchi and sauce to a 9x9 inch baking dish. Dot with goat cheese and sprinkle sliced sage on top. Bake for 15 minutes until bubbling and heated through.
# Handy Tips:
01 -
For larger gatherings, double the ingredients and use a 9x13 inch baking dish.