Pumpkin Gnocchi Bake

This pumpkin gnocchi bake is the kind of comforting, cozy meal that feels like a warm hug on a chilly evening. It combines tender gnocchi with a creamy pumpkin sauce layered with goat cheese and aromatic sage. It’s easy enough for a weeknight dinner but special enough to impress guests without much fuss.

I first made this during a quiet fall weekend and have since turned it into a regular in my rotatation when I need comfort food with a twist. My family loves the way the goat cheese melts into the sauce and the subtle warmth from the spices.

Ingredients

• Garlic cloves: provide a fragrant base choose firm, plump cloves for best flavor
• Olive oil: helps gently soften and bring out the garlic’s aroma without burning
• Canned pumpkin purée: the star of the dish look for pure pumpkin without added sugars or spices
• Vegetable broth: adds depth to the sauce homemade or low sodium store bought works well
• Chili powder: adds warmth opt for a mild blend to keep it balanced
• Nutmeg: enhances the pumpkin’s sweetness freshly grated tastes best
• Red pepper flakes: give a gentle kick adjust to your preferred heat level
• Kosher salt: seasons the sauce evenly
• Freshly ground black pepper: adds subtle sharpness freshly ground is ideal
• Greek yogurt: adds creaminess and a slight tang to lighten the sauce
• Gnocchi: tender potato gnocchi works best fresh or storebought are both fine just avoid frozen as it tends to get mushy
• Goat cheese: adds a creamy tang and richness choose a soft variety for easy dolloping
• Fresh sage: brightens the dish with an herbaceous note pick fresh leaves without browning

Instructions

Sauté the Garlic:

Mince the garlic finely. Heat olive oil in a large skillet over medium low heat. Add garlic and cook carefully for one to two minutes until fragrant but not browned. This gentle cooking releases the garlic’s flavor without bitterness.

Simmer the Pumpkin Sauce:

Add pumpkin purée and vegetable broth to the skillet. Stir to combine fully. Sprinkle in chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover the pan and bring the sauce to a steady, high simmer where it bubbles constantly. Cook for ten to fifteen minutes until thickened noticeably. This slow simmer allows the spices to infuse the pumpkin.

Finish the Sauce with Yogurt:

Remove half a cup of the thickened sauce into a small bowl. Stir the Greek yogurt into this portion until smooth, then return the mixture to the skillet and stir everything together. Taste and adjust salt and spices as needed. The yogurt balances the sauce for creaminess and a subtle tang.

Cook the Gnocchi:

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float, usually about two to three minutes. This floating indicates they are done and tender. Drain well in a colander.

Assemble and Bake:

Transfer the cooked gnocchi and pumpkin sauce to a 9 x 9inch baking dish. Dot with spoonfuls of goat cheese and scatter the thinly sliced sage leaves over the top. Bake at 375 degrees Fahrenheit for fifteen minutes until the cheese is melty and the bake is bubbling around the edges.

One of my favorite things about this dish is how the goat cheese melts into pockets of creamy luxury amid the tender gnocchi. It always sparks memories of cozy fall dinners with loved ones gathered around the table sharing stories.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or on the stovetop to maintain the sauce’s creaminess without drying out the gnocchi.

Ingredient Substitutions

If you don’t have goat cheese, ricotta or cream cheese can be a milder substitute although they won’t provide quite the same tang. For dairy free, try a plant based yogurt and omit the cheese, smoked paprika can add depth instead.

Serving Suggestions

Serve this bake alongside a crisp green salad with lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or steamed green beans with a bit of garlic also pair beautifully for a well rounded meal.

Serve warm straight from the oven for the best texture and flavor. Leftovers reheat well in the oven.

Common Questions About Recipes

→ What type of gnocchi works best?

Soft potato gnocchi that cooks quickly by floating to the surface after boiling is ideal for this dish.

→ Can I substitute goat cheese?

Yes, creamy cheeses like ricotta or feta offer a similar tangy richness to complement the pumpkin sauce.

→ How do I thicken the pumpkin sauce?

Simmer the purée with vegetable broth and spices until thickened, then stir in Greek yogurt to achieve a creamy texture.

→ What does the sage add to the bake?

Fresh sage provides a subtle earthy aroma and flavor that elevates the overall profile of the dish.

→ Is this suitable for a make-ahead meal?

Yes, you can prepare the sauce and gnocchi in advance, then assemble and bake just before serving for convenience.