Hearty Cheesy Pumpkin Gnocchi Bake: The Ultimate Fall Comfort Food Recipe
This Cheesy Pumpkin Gnocchi Bake is more than just a meal; it’s a warm embrace on a chilly day, embodying fall comfort food at its absolute finest! The ingenious combination of classic savory flavors with the seasonal sweetness of pumpkin and the aromatic touch of fresh sage elevates a simple pasta bake into something truly sophisticated, all without adding any extra effort to your cooking routine. Prepare to indulge in a dish that will quickly become a cherished autumn tradition in your home.
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About This Cheesy Pumpkin Gnocchi Bake Recipe
Yesterday brought with it that unmistakable crispness in the air, a delightful chill that perfectly signaled the arrival of fall. It was precisely the kind of day that calls for deeply comforting, soul-warming meals, and this pumpkin gnocchi recipe emerged as the undisputed star. I had been eagerly anticipating these cooler temperatures, dreaming of diving headfirst into the rich, hearty dishes that define autumn cooking.
From the very first bite, this dish captivated me. It’s truly one of those recipes that knocks your socks off and instantly earns a spot in your regular rotation. While there are countless delicious ways to prepare gnocchi, incorporating it into a classic bake remains one of my absolute favorites. The structure of a bake lends itself perfectly to creating layers of flavor and, let’s be honest, an irresistible blanket of gooey, melted cheese.
It gives me an extra excuse to have a layer of gooey cheese on top, you know?
This particular recipe offers a fresh and exciting twist on the traditional meaty pasta bake. We infuse it with the robust, savory notes of spicy Italian sausage, which provides a wonderful depth and a hint of heat. But the true magic lies in the seasonal additions: creamy pumpkin puree and fragrant fresh sage. These ingredients don’t just add flavor; they weave a tapestry of autumnal delight throughout the dish. The pumpkin, far from being overpowering, contributes a subtle sweetness, an incredible richness, and a velvety creaminess that transforms the sauce. And, of course, no fall dish would truly be complete without the distinctive, earthy aroma and taste of fresh sage, tying all the flavors together beautifully.
An unexpected but delightful bonus was how much my little one, Babycakes, adored it! He literally clamored for more at multiple meals, enthusiastically helping us devour the leftovers. While we certainly didn’t need the assistance in polishing off this delectable bake (it’s hard to resist!), we were more than happy to share with our enthusiastic little eater. His seal of approval truly confirmed this recipe’s universal appeal!
Key Ingredients for Your Pumpkin Gnocchi Bake
Crafting this incredible Cheesy Pumpkin Gnocchi Bake relies on a thoughtful selection of high-quality ingredients, each playing a crucial role in building its rich, comforting flavor profile. Here’s a closer look at what you’ll need and why:
- Oil: To start our flavorful base, you’ll need a good cooking oil. Extra virgin olive oil offers a lovely, subtle fruity note, while canola oil is a versatile, neutral option. Feel free to use your preferred cooking oil; the main goal here is to sauté the onion to perfection and begin layering flavors.
- Onion: I highly recommend a sweet yellow onion for this recipe. Its natural sweetness mellows beautifully when cooked down, adding a foundational layer of flavor without being too sharp. A white onion would also work well if that’s what you have on hand, providing a slightly more pungent base. Make sure to dice it finely for even cooking and distribution throughout the sauce.
- Spices: A carefully chosen blend of spices brings warmth and depth to our bake. You’ll need essential salt and black pepper to season the dish throughout. Chili powder introduces a mild, earthy heat that complements the savory sausage and sweet pumpkin. Ground nutmeg, especially freshly ground if possible, adds a unique, warm, and slightly sweet aroma that pairs exceptionally well with pumpkin, elevating the overall autumnal character of the sauce.
- Sausage: For a delightful kick, I opt for spicy Italian sausage in this pumpkin gnocchi bake. Its vibrant flavor and heat provide a wonderful contrast to the creamy pumpkin. However, if you prefer a milder taste or are serving those sensitive to spice, sweet Italian sausage is an excellent alternative. Always ensure you purchase it ground or remove the casings if you buy it in links, then break it up into small, bite-sized pieces as it cooks.
- Garlic: As a firm believer that garlic is a must for virtually everything, I always keep a jar of minced garlic in my fridge. It’s an incredible shortcut that saves time, prevents smelly hands, and eliminates the hassle of peeling and chopping. The pungent, aromatic notes of garlic are absolutely essential for building the foundational flavor of our sauce.
- Tomatoes: The quality of your tomatoes truly makes a difference here. Seek out a 28-ounce can of San Marzano tomatoes for this recipe. These specific tomatoes are renowned for their sweet, balanced flavor and tender texture, far superior to regular diced tomatoes. You can buy them already diced, or purchase them whole and chop them yourself – just be sure to include all the rich tomatoes and their precious juices in the recipe for maximum flavor and moisture.
- Pumpkin: It’s crucial to use 100% canned pumpkin puree for this recipe, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, which would drastically alter the savory profile of our dish. If you’re feeling ambitious, you can also make your own homemade pumpkin puree for an even fresher taste. For a fun seasonal variation, consider substituting butternut squash puree or sweet potato puree in place of pumpkin.
- Broth: Vegetable broth is my go-to for this recipe, keeping it vegetarian-friendly if you omit the sausage or use a plant-based alternative. However, chicken broth works equally well if that’s what you have readily available, lending a slightly richer depth to the sauce.
- Sage: When it comes to herbs, fresh is almost always best, and sage is no exception here. Fresh sage leaves provide an unparalleled earthy, aromatic quality that perfectly complements pumpkin and sausage. If fresh sage is unavailable, you can use dried ground sage, but remember to use half the amount called for in the recipe, as dried herbs are more potent.
- Gnocchi: The star of our bake! Potato gnocchi can typically be found in two forms: shelf-stable packages in the Italian section of the dry goods aisle, or refrigerated versions. In my experience, the refrigerated brands offer a softer, more pillowy texture that holds up beautifully in a bake. Of course, if you’re a fan of making pasta from scratch, homemade gnocchi would be an exceptional addition to this recipe!
- Cheese: For that irresistible cheesy topping, you’ll need a dynamic duo. Fresh mozzarella cheese, sold in a ball (rather than pre-shredded), is ideal for its superior melt and stretch, creating those glorious gooey strings. Shredded provolone cheese adds a tangy, slightly salty flavor that balances the richness of the dish. Alternatively, you could use shredded mozzarella cheese in place of the provolone for a more classic, mild cheese profile.
Essential Equipment for This Recipe
Having the right tools can make all the difference in the kitchen, especially when crafting a comforting bake like this Cheesy Pumpkin Gnocchi. While much of what you need might already be in your kitchen, a few key pieces of equipment will ensure a smooth and enjoyable cooking experience:
- Chef’s Knife and Cutting Board: Precision in dicing the onion and chopping the sage is made effortless with a high-quality chef’s knife. I rely on my favorite chef’s knife paired with a sturdy cutting board. A good knife not only speeds up prep but also makes the cooking process safer and more enjoyable.
- Oven-Safe Skillet (Cast Iron Recommended!): This recipe is designed as a one-pan wonder, starting on the stovetop and finishing in the oven. For this, an oven-safe skillet is paramount. My absolute favorite is a Lodge cast iron skillet. I can’t recommend it enough! Cast iron heats incredibly evenly and retains heat beautifully, which is perfect for both browning the sausage and achieving that wonderfully bubbly, golden crust in the oven. What’s more, Lodge skillets are incredibly affordable and virtually indestructible – I still regularly use my grandmother’s skillet, which is decades old and performs just as perfectly as a new one. (Just to be clear, I’m not sponsored by Lodge, just a genuinely enthusiastic fan!). If you don’t have cast iron, any heavy-bottomed, oven-safe skillet will work, such as a stainless steel pan or an enameled Dutch oven.
Here’s How to Make a Cheesy Pumpkin Gnocchi Bake!
Get ready to create a truly irresistible fall dish with these straightforward steps. This Cheesy Pumpkin Gnocchi Bake comes together easily, promising incredible flavor with minimal fuss.
Step 1: Cook Onion and Sausage
Begin by preheating your oven to 425˚F (220˚C) to ensure it’s ready for baking. In an oven-safe skillet, preferably cast iron, heat the oil over medium-high heat. Once the oil shimmers, add your diced onion along with a generous pinch of salt and black pepper. Sauté the onion, stirring occasionally, until it has softened and become translucent, which typically takes about 3 to 5 minutes. This step creates a crucial aromatic base for our sauce. Next, add the spicy Italian sausage and minced garlic to the skillet. Break up the sausage into smaller chunks with a spoon or spatula as it cooks, ensuring even browning. Continue to cook for approximately 8 to 10 minutes, until the sausage is fully browned and cooked through. Drain any excess fat from the skillet, leaving just enough to carry flavor.
Step 2: Prepare the Creamy Pumpkin Sauce
Once the sausage is beautifully browned, it’s time to build our rich and creamy sauce. Stir in the San Marzano tomatoes (crushing them lightly if using whole), whole milk, 100% pumpkin puree, and vegetable broth. Mix everything thoroughly until well combined. Now, incorporate the fresh chopped sage, chili powder, and ground nutmeg. Stir these spices in, allowing their warm aromas to permeate the mixture. Bring the sauce to a gentle simmer and let it cook for about 5 minutes, or until it has visibly thickened slightly. This simmering time allows the flavors to meld together, creating a harmonious and deeply satisfying base for the gnocchi.
Step 3: Add Gnocchi and Simmer
Carefully add the potato gnocchi to the simmering sauce, stirring gently to ensure each dumpling is fully coated. Bring the mixture back to a boil, then reduce the heat slightly and continue to cook for approximately 7 to 10 minutes. The gnocchi will cook directly in the sauce, absorbing all those incredible flavors, making them incredibly tender and delicious. Taste a piece of gnocchi to ensure it’s cooked through but still pleasantly al dente. Once the gnocchi is cooked, remove the skillet from the heat.
Step 4: Bake to Golden Perfection
Evenly scatter the torn fresh mozzarella cheese and shredded provolone cheese over the top of the gnocchi and sauce mixture in the skillet. Transfer the skillet to your preheated 425˚F (220˚C) oven and bake for 15 minutes. Watch as the cheese melts, bubbles, and turns a beautiful golden brown, creating an irresistible, gooey crust. Once baked, carefully remove the skillet from the oven. Let it rest for a few minutes before serving warm, perhaps with a side of toasted crusty bread to soak up every last drop of that amazing sauce. Garnish with a sprinkle of fresh sage, if desired, for an extra touch of autumnal elegance.
Looking for more delicious gnocchi inspiration? Explore these other yummy gnocchi recipes: Gnocchi Bolognese Bake | Brown Butter Gnocchi with Asparagus and Peas | Pan Fried Curry Ricotta Gnocchi | Ricotta Gnocchi with Lemon Cream Sauce
Gnocchi Explained: Is it Pasta or Potato?
This is a common and excellent question! While gnocchi often appears on menus alongside pasta dishes and shares a similar comforting, carb-heavy appeal, it’s actually not a form of pasta. Technically speaking, gnocchi are small, soft dumplings, traditionally made from boiled potatoes, flour, and sometimes egg. The word “gnocchi” itself is believed to derive from the Italian word “nocchio,” meaning a knot in wood, or “nocca,” meaning knuckle, referring to their small, irregular shape.
Unlike pasta, which is made from a dough of durum wheat semolina and water (and sometimes egg), gnocchi’s primary ingredient is potato, giving it a distinctly different texture—lighter and more pillowy than most pastas. While I, like many others, might casually refer to it as a “pasta bake” from time to time due to its culinary usage, it’s more accurate to call it a potato dumpling. This versatile potato dumpling is served with a broad range of sauces, from rich meat ragus to light butter and sage, or, as in this recipe, incorporated into hearty skillet bakes.
Do You Need to Pre-Boil Gnocchi for This Bake?
One of the best features of this Cheesy Pumpkin Gnocchi Bake is that it’s designed for maximum convenience and flavor infusion – meaning, no, you absolutely do not have to boil the gnocchi separately before adding it to the sauce! Traditional gnocchi recipes often instruct you to boil them in salted water until they float, but for this bake, we take a different, more flavorful approach.
Instead, the gnocchi cooks directly in the rich and aromatic pumpkin-sausage sauce. As it simmers in the skillet, the gnocchi slowly absorbs all the delicious liquids and spices, becoming incredibly tender and infused with every note of the sauce. This method not only saves you an extra step and a dirty pot but also ensures that each gnocchi dumpling is bursting with savory, autumnal flavor, making the entire dish more cohesive and satisfying.
What Wine is Best to Pair with This Dish?
Pairing the right wine with a rich, savory, and slightly sweet dish like Cheesy Pumpkin Gnocchi Bake can truly elevate the meal. You want a wine that complements the dish’s earthy tones, the spice from the sausage, and the creaminess of the pumpkin and cheese without overpowering it.
- For Red Wine Lovers: I highly recommend a light-bodied red wine like a Chianti. Its bright acidity, subtle cherry notes, and earthy undertones beautifully cut through the richness of the cheese and pumpkin, while still standing up to the spicy Italian sausage. Other excellent red options include a light Pinot Noir or a Barbera, which offer similar fruitiness and acidity.
- For White Wine Enthusiasts: If you prefer white wine, a crisp and dry white is an ideal choice. A Pinot Grigio, with its refreshing acidity and hints of green apple and citrus, provides a wonderful counterpoint to the creamy sauce. A Sauvignon Blanc could also work, especially one with more herbaceous notes that would harmonize with the fresh sage in the dish. Look for wines that are not overly oaky or sweet, as they might clash with the savory elements of the bake.
Ultimately, the best wine is the one you enjoy most, but these suggestions offer a great starting point for enhancing your Cheesy Pumpkin Gnocchi Bake experience!
Can I Use Fresh Pumpkin?
Absolutely! If you’re a culinary enthusiast who loves the satisfaction of making ingredients from scratch, using homemade pumpkin puree in this recipe is a fantastic idea. Fresh pumpkin puree often boasts a brighter, more nuanced flavor compared to its canned counterpart, though canned puree is incredibly convenient and performs beautifully.
To use fresh pumpkin, you’ll need to roast a small pie pumpkin or sugar pumpkin, then scoop out the flesh and blend it until smooth. Once you have your homemade puree, simply measure out 15 ounces (by weight) and swap it directly for the canned pumpkin puree specified in the recipe. This will ensure the consistency and flavor balance remain perfect. Making your own pumpkin puree is a rewarding process that adds an extra layer of freshness and pride to your Cheesy Pumpkin Gnocchi Bake.
What to Serve with This Perfect Pumpkin Gnocchi Bake
This Cheesy Pumpkin Gnocchi Bake is undoubtedly a satisfying meal on its own, but pairing it with the right accompaniments can elevate the dining experience even further. I love to bring a little extra freshness and texture to the table to balance the richness of the gnocchi.
- Garnishes: Start by serving individual portions with a generous sprinkle of freshly grated Parmesan cheese. The sharp, salty notes of Parmesan are a classic complement to Italian-inspired dishes and add another layer of savory flavor. A final flourish of freshly chopped sage leaves scattered over the top of the entire skillet or individual servings adds a beautiful visual appeal and a burst of fresh, earthy aroma.
- Complementary Sides: When it comes to side dishes, I lean towards options that are light, bright, and often green. While roasted potatoes are delicious, they can be a bit too heavy when paired with an already rich and comforting dish like this gnocchi bake. Instead, opt for sides that offer a refreshing contrast. Here are some of our favorite choices that beautifully complement this baked skillet:
- Crispy Brussels Sprouts with Balsamic: If you’re a fan of Brussels sprouts, this crispy Brussels sprouts recipe is a game-changer. It achieves that perfect restaurant-quality crispness, enhanced by plenty of tangy balsamic vinegar and bright lemon juice. They’re incredibly addictive and provide a delightful textural contrast.
- Spicy-Sweet Roasted Broccolini: Not a Brussels sprouts enthusiast? No problem! Turn to broccolini for a vibrant green side. My spicy-sweet roasted broccolini is a wonderfully simple side dish that can easily bake alongside your gnocchi skillet, saving you oven space and time. Its slight char and balanced flavors are a fantastic match.
- Bacon Cranberry Shaved Brussels Sprouts Salad: For a fresh and quintessentially fall salad, try this bacon cranberry shaved Brussels sprouts salad. The crispness of the shaved sprouts, the smoky bacon, and the tart cranberries are all brought together by a bright, zesty citrus dressing, truly setting it apart from other salads.
- Dessert Pairing: To complete your cozy fall meal with an elegant flourish, consider a delightful autumn dessert. This French apple crumb cake offers a warm, spiced, and tender end to the meal, perfectly echoing the season’s flavors.
Storage and Reheating Tips for Leftovers
This Cheesy Pumpkin Gnocchi Bake is often even better the next day, as the flavors have more time to meld and deepen. Proper storage and reheating will ensure your leftovers taste just as delicious as the first serving.
- Storing Leftovers: Allow any remaining gnocchi bake to cool completely to room temperature before transferring it to an airtight container. Once cooled and sealed, it will keep beautifully in the refrigerator for up to 3 days. Ensure the container is tightly sealed to prevent the gnocchi from drying out.
- Reheating from the Refrigerator: To reheat individual portions, simply place the desired amount in a microwave-safe dish. Heat in the microwave on high for approximately 1 1/2 to 2 1/2 minutes, or until it is thoroughly warmed through. Stir halfway through for even heating. For larger portions or if you prefer a crispier topping, you can reheat in an oven-safe dish covered with foil at 300°F (150°C) for 15-20 minutes, then uncover for the last few minutes to crisp up the cheese.
- Freezing the Entire Skillet: This gnocchi bake freezes exceptionally well, making it a fantastic make-ahead meal option for busy days. After baking and allowing the entire skillet to cool completely, wrap it tightly. First, cover the skillet directly with a layer of plastic wrap, pressing it down onto the surface of the gnocchi to minimize air exposure. Then, wrap the entire skillet thoroughly with a layer of heavy-duty aluminum foil. Label with the date and store in the freezer for up to one month.
- Reheating from Frozen: When you’re ready to enjoy, transfer the frozen skillet to the refrigerator to thaw overnight. Once thawed, remove the plastic wrap and foil, and bake in a preheated oven at 350°F (175°C) for 20 to 30 minutes, or until the gnocchi is piping hot all the way through and the cheese is bubbly. If it seems a little dry, you can add a splash of broth or milk before reheating.
Need some more inspiration for pasta night? Check out my pasta recipes page!
Finally, if you have the chance to make this delightful cheesy pumpkin gnocchi bake recipe, please consider taking a moment to give the recipe a rating or leave a comment below! I truly cherish hearing about your cooking experiences and always make an effort to respond to every single comment. Feel free to drop any questions you might have about the recipe too; I’m here to help!
Oh, and be sure to tag me on Instagram if you whip up this recipe! Seeing these recipes come to life in your homes is one of my favorite things, and it really means the world to me to scroll through those wonderful photos.
Cheesy Pumpkin Gnocchi Bake
15
45
1
Equipment Required
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Chef’s Knife
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Cutting Board
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Oven-Safe Skillet (Cast Iron recommended)
Ingredients for the Bake
- 2 Tbsp extra virgin olive oil or canola oil
- 1 small yellow onion diced
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 lb spicy Italian sausage (ground, or casing removed)
- 3 cloves garlic minced (or 1 tsp pre-minced)
- 1 28- oz can San Marzano tomatoes (diced or whole, with juices)
- 1 cup whole milk
- 1 15- oz can pumpkin puree (100% pumpkin, not pie filling)
- 1 1/2 cups vegetable broth
- 2 tsp fresh sage leaves chopped + more for topping
- 1/2 tsp chili powder
- 1/4 tsp ground nutmeg (freshly ground if possible)
- 1 16- oz package potato gnocchi (refrigerated recommended)
- 8 oz fresh mozzarella cheese torn or diced
- 1 cup shredded provolone cheese (or shredded mozzarella)
Instructions
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1. Preheat Oven: Preheat your oven to 425˚F (220˚C).
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2. Cook Onion: In a large oven-safe skillet (cast iron recommended) over medium-high heat, add the oil. Once hot, add the diced onion, salt, and pepper. Cook, stirring occasionally, until the onion softens and becomes translucent, about 3-5 minutes.
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3. Brown Sausage and Garlic: Add the spicy Italian sausage and minced garlic to the skillet. Cook for 8-10 minutes, breaking up the sausage into smaller chunks with a spoon as it browns. Once cooked through, drain any excess fat.
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4. Make the Sauce: Stir in the San Marzano tomatoes (crushing whole ones if needed), whole milk, pumpkin puree, and vegetable broth. Add the chopped fresh sage, chili powder, and nutmeg. Stir until everything is well combined and bring to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
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5. Add Gnocchi: Stir the potato gnocchi into the sauce. Bring the mixture back to a boil, then reduce heat and cook for about 5-10 minutes, or until the gnocchi is tender and cooked through, absorbing the sauce.
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6. Bake: Remove the skillet from heat. Evenly top with the torn fresh mozzarella cheese and shredded provolone cheese. Transfer to the preheated oven and bake for 15 minutes, or until the cheese is golden, bubbly, and melted. Serve warm, garnished with fresh sage if desired, and toasted bread.
Italian
Pasta, Dinner