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- 2 cups pumpkin puree (canned or homemade) - 1 cup ricotta cheese - 2 cups all-purpose flour, plus extra for dusting - 1 large egg The heart of this pumpkin gnocchi bake lies in its main ingredients. Pumpkin puree gives the dish its rich, sweet flavor and a lovely orange hue. Ricotta cheese adds creaminess, making each bite soft and delightful. For the structure, we use all-purpose flour. This flour helps bind the ingredients together, creating a dough that holds its shape. The egg brings it all together, adding moisture and richness. You can make pumpkin puree at home or use canned for convenience. - 1 cup grated Parmesan cheese, divided - 1 cup shredded mozzarella cheese Cheese is key to making this dish even more comforting. Parmesan cheese offers a salty, nutty flavor. We use it twice in the bake for layers of cheesy goodness. Mozzarella cheese adds a stretchy, gooey texture that melts beautifully on top. Using a mix of these cheeses elevates the taste and creates a delightful crust. - 1 teaspoon ground nutmeg - 1 teaspoon garlic powder - Fresh sage leaves for garnish Seasonings bring life to the dish. Ground nutmeg adds warmth and depth, enhancing the pumpkin flavor. Garlic powder gives a savory kick that balances the sweetness of the pumpkin. Fresh sage leaves not only look beautiful but add a fragrant touch. When you garnish with sage, the dish smells amazing and looks appealing. It’s the perfect finishing touch to your pumpkin gnocchi bake! {{ingredient_image_2}} To start making your pumpkin gnocchi, gather your ingredients in a large bowl. Combine 2 cups of pumpkin puree, 1 cup of ricotta cheese, ½ cup of grated Parmesan cheese, 1 teaspoon of ground nutmeg, and 1 teaspoon of garlic powder. Crack in 1 large egg and add a pinch of salt and black pepper. Mix everything together using a spatula or a fork. Keep mixing until the mixture is smooth. The goal is to blend all the flavors well. You want it to feel creamy and rich without lumps. Next, you will add the all-purpose flour. Gradually sprinkle 2 cups into the pumpkin mixture. Stir gently as you add the flour. This helps to keep the dough soft and light. Be careful not to overmix. The dough should feel a bit sticky but still easy to handle. If it sticks too much to your hands, you can add a little extra flour, but do so slowly. Now it's time to shape your gnocchi. Dust a clean work surface with some flour. Take your dough and divide it into four equal portions. Roll each piece into a long rope that is about ½ inch thick. Cut the rope into small pieces, about 1 inch long. You can press each piece with a fork to make cute indentations. This helps sauce cling better to the gnocchi when you bake it. To cook the gnocchi, bring a large pot of salted water to a boil. Carefully drop the gnocchi into the water in small batches. They will cook quickly, usually within 2-3 minutes. When they float to the top, they are done! Use a slotted spoon to lift them out and let them drain in a colander. To get the right texture for your gnocchi, start with the right pumpkin puree. Use a smooth, thick puree. If it’s too watery, add a bit more flour. Mix the ingredients well, but don’t overmix. This keeps the gnocchi light and fluffy. Common mistakes include using too much flour and not cooking the gnocchi long enough. If you add too much flour, your gnocchi can become dense. Also, remember to wait until they float in boiling water to know they are done. When you bake your gnocchi, cover it with foil to keep moisture in. This helps the dish cook evenly. After about 20 minutes, remove the foil to let the top brown nicely. Make sure to watch it closely to prevent burning. For an even bake, place the dish in the center of the oven. This ensures hot air circulates around the food, giving you a perfect bake. To impress your guests, garnish with fresh sage leaves. This adds color and flavor. You can also drizzle olive oil on top for shine and taste. When serving, you can dish it directly from the baking dish or portion it into plates. This makes it look neat and appetizing. A sprinkle of extra cheese on top adds a nice touch! Pro Tips Use Fresh Pumpkin: For a more intense flavor, consider using fresh pumpkin instead of canned. Roast the pumpkin until soft, then puree it for a homemade touch. Test the Dough: Before cutting all the gnocchi, cook a small piece of dough in boiling water to ensure the texture is right. Adjust flour as necessary. Experiment with Cheeses: Feel free to mix different cheeses! Adding a bit of goat cheese or fontina can enhance the flavor of your gnocchi bake. Herb Variations: While sage pairs beautifully with pumpkin, try incorporating other herbs like thyme or rosemary for a different flavor profile. {{image_4}} You can boost the taste of your pumpkin gnocchi bake with herbs and spices. Fresh sage pairs well with pumpkin. You can also try thyme or rosemary for a twist. Nutmeg adds warmth, while garlic powder gives depth. Mix and match these to find your perfect flavor. If you want to change the cheese, you have options. Swap ricotta for cottage cheese for a lighter dish. You could also use feta for a salty kick. Experimenting with different cheese can create fun new flavors. For gluten-free gnocchi, use a gluten-free flour blend. Almond flour or chickpea flour can also work well. This keeps the dish light and tasty for everyone. If you want a vegan version, replace ricotta with cashew cheese or tofu. Nutritional yeast can add a cheesy flavor, too. Look for plant-based cheese for the mozzarella. These swaps keep the dish rich and satisfying without dairy. Incorporating seasonal vegetables can elevate your bake. Spinach or kale adds great color and nutrients. Roasted mushrooms can bring an umami flavor. Feel free to add any veggies you love. You can also combine with seasonal ingredients like butternut squash. Adding cranberries can give a nice sweetness. Don’t be afraid to mix flavors and colors to make your dish stand out! After enjoying your pumpkin gnocchi bake, store leftovers in an airtight container. Place them in the fridge. They stay fresh for about 3 to 5 days. If you want to keep them longer, freezing is a good choice. For freezing, let the dish cool completely first. Wrap it well in plastic wrap, then foil. This helps prevent freezer burn. You can reheat your pumpkin gnocchi bake in the microwave or oven. For the microwave, place a portion on a plate. Heat in short bursts, checking often. Stir as needed to heat evenly. If you use the oven, preheat it to 350°F (175°C). Place the bake in a covered dish. This method helps keep the texture nice and creamy. Your pumpkin gnocchi bake lasts for about 3 to 5 days in the fridge. If you freeze it, it can last up to 2 months. Be sure to check for any signs of spoilage. Look for off smells, mold, or a change in texture. If you spot any of these, it’s best to throw it out. To make pumpkin puree, start with a fresh pumpkin. Cut it in half and scoop out the seeds. Then, place the halves cut side down on a baking sheet. Roast at 400°F (200°C) for about 45 minutes or until soft. Let it cool, then scoop the flesh into a bowl and mash it until smooth. This puree works great in many recipes, including pumpkin gnocchi bake. Yes, you can use store-bought gnocchi. The main benefit is convenience; it saves time in the kitchen. However, store-bought gnocchi might lack the fresh flavor of homemade gnocchi. Some brands can be too dense as well. If you choose this option, look for gnocchi made with quality ingredients for the best results. If you need a substitute for ricotta cheese, you can use cottage cheese. Blend it until smooth to mimic the texture. Cream cheese is another option; it will add richness but may change the taste. For a dairy-free option, try silken tofu blended with a splash of lemon juice. Each substitute offers a unique flavor and texture. In this article, I shared how to make delicious pumpkin gnocchi from scratch. We explored key ingredients like pumpkin puree, ricotta cheese, and flour. I detailed step-by-step instructions for preparing the dough and cooking the gnocchi. I included tips for perfecting the texture and variations for dietary needs. Finally, I discussed storage and reheating methods. With these easy steps, you will create a dish that impresses. Enjoy exploring your new skills and flavors in the kitchen!

Pumpkin Gnocchi Bake

A delicious and comforting baked dish featuring pumpkin gnocchi, ricotta, and a blend of cheeses.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 cups pumpkin puree (canned or homemade)
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon ground nutmeg
  • 1 teaspoon garlic powder
  • 2 cups all-purpose flour, plus extra for dusting
  • 1 large egg
  • to taste Salt and black pepper
  • 1 cup shredded mozzarella cheese
  • for garnish Fresh sage leaves

Instructions
 

  • Prepare the Gnocchi Dough: In a spacious mixing bowl, combine the pumpkin puree, ricotta cheese, half of the grated Parmesan cheese, ground nutmeg, garlic powder, egg, and a pinch of salt and black pepper. Use a spatula or fork to mix the ingredients until the mixture is smooth and well combined.
  • Incorporate Flour: Slowly add the all-purpose flour to the pumpkin mixture, stirring gently until a soft dough begins to form. Take care not to overmix; the dough should be lightly sticky yet manageable enough to handle.
  • Shape the Gnocchi: Lightly dust a clean work surface with flour, and transfer the gnocchi dough onto it. Divide the dough into four even portions. Roll each portion into a long rope approximately ½ inch thick. Cut the rope into bite-sized pieces, about 1 inch long, to create the gnocchi. Optionally, you can use a fork to create indentations on each piece for added texture.
  • Cook the Gnocchi: Bring a large pot of salted water to a rolling boil over high heat. Carefully drop the gnocchi into the boiling water in batches. Once they float to the surface (usually within 2-3 minutes), use a slotted spoon to lift them out and place them in a colander to drain excess water.
  • Assemble the Bake: Preheat your oven to 375°F (190°C). In a large baking dish, spread an even layer of cooked gnocchi on the bottom. Sprinkle half of the remaining grated Parmesan and half of the shredded mozzarella over this layer. Add another layer of gnocchi on top, followed by the rest of the cheese.
  • Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then carefully remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and bubbly.
  • Garnish and Serve: Allow the pumpkin gnocchi bake to cool for a few minutes before serving. Garnish with fresh sage leaves for an aromatic touch and improved presentation.

Notes

For an appealing presentation, serve the bake directly from the dish or portion it into individual servings. Consider drizzling a bit of olive oil over the top or adding an extra sprinkle of chopped sage for an elegant finishing touch.
Keyword bake, cheese, comfort food, gnocchi, pumpkin