Pumpkin Gnocchi Bake (Printer-Friendly)
Warm gnocchi baked with pumpkin purée, goat cheese, and aromatic sage leaves for a cozy meal.
# List of Ingredients:
→ Aromatics
01 -
3 garlic cloves, minced
→ Oils
02 -
2 tablespoons olive oil
→ Vegetables & Broth
03 -
1 can (15 oz) pumpkin purée
04 -
1 ½ cups vegetable broth
→ Spices
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
→ Dairy & Cheese
10 -
¼ cup Greek yogurt
11 -
4 ounces goat cheese
→ Pasta
12 -
1 package (16 oz) gnocchi
→ Herbs
13 -
2 teaspoons fresh sage, thinly sliced (about 5 medium leaves)
# Preparation Steps:
01 -
Preheat the oven to 375°F. Mince the garlic cloves.
02 -
Heat olive oil in a large skillet over medium-low heat, then add the minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 -
Add pumpkin purée and vegetable broth to the skillet and stir until combined. Season with chili powder, nutmeg, red pepper flakes, kosher salt, and black pepper. Cover and simmer vigorously for 10 to 15 minutes until the sauce thickens.
04 -
Reserve ½ cup of the thickened sauce in a small bowl and combine it with Greek yogurt. Stir this mixture back into the skillet with the remaining sauce and adjust seasoning as needed.
05 -
Bring a large pot of water to a rolling boil. Add the gnocchi and cook until they float to the surface, approximately 2 to 3 minutes. Drain thoroughly using a colander.
06 -
Transfer the cooked gnocchi and sauce into a 9-inch by 9-inch baking dish. Distribute dollops of goat cheese evenly over the top and scatter sliced sage. Bake for 15 minutes until the dish is bubbly and heated through.
# Additional Suggestions:
01 -
For larger gatherings, double ingredient quantities and bake in a 9 x 13-inch pan.