Introduction

Oh, fall! There’s something so magical about this season, isn’t there? The crisp air, the vibrant leaves, and, of course, all those comforting, warm flavors. Thinking about pumpkin pie and cozy sweaters instantly brings a smile to my face. And if you’re anything like me, you’re always on the hunt for those easy, delicious recipes that capture the essence of autumn without spending hours in the kitchen. Well, get ready to fall in love with this Pumpkin Gnocchi Bake. It’s like a warm hug in a dish, and the best part? It’s ridiculously simple to make!

Why You’ll Love This Recipe

Fast: Seriously, this comes together in under an hour, making it perfect for weeknights.
Easy: Minimal chopping, a few pantry staples, and you’re basically set.
Giftable: Imagine bringing this bubbling bake to a potluck or as a thoughtful meal for a friend. They’ll be so impressed!
Crowd-pleasing: The creamy, cheesy, pumpkin-y goodness is a hit with everyone, from kids to grown-ups.

Ingredients

Let’s gather our goodies. Don’t worry, these are all pretty straightforward!

350g Pumpkin: You can use fresh pumpkin (like butternut squash, which is super easy to find and perfect for this!) or even canned pumpkin puree for an even quicker option.
6g Sage leaves: Fresh sage adds that quintessential fall aroma that just sings with pumpkin.
400ml Vegetable stock: This is the flavor base that brings everything together.
500g Gnocchi: Your favorite store-bought gnocchi are the stars here, making this recipe a breeze.
30g Pecans: For a delightful crunch and nutty flavor.
50g Blue cheese or soft goat’s cheese: I love the tangy bite of blue cheese, but creamy goat cheese is also a fantastic choice!
50g Mozzarella or cheddar cheese: For that gooey, melty, cheesy goodness we all adore.
1/4 cup Single dairy cream: This adds a lovely richness and helps make the sauce super creamy.

How to Make It

Alright, apron on! Let’s get cooking. This is where the magic happens, and it’s easier than you think.

Get the Oven Ready: First things first, let’s preheat your oven to 200°C (that’s 180°C for a fan oven, or Gas Mark 6). This ensures everything bakes up beautifully.
Prep Your Pumpkin: If you’re using fresh pumpkin, peel it, scoop out those seeds, and chop it into nice, small cubes. The smaller they are, the quicker they’ll cook!
Toast Those Pecans: Grab a dry frying pan and toast your pecans over medium heat for just a few minutes until they’re fragrant. Keep an eye on them – they can go from perfectly toasted to burnt pretty quickly! Once done, set them aside.
Combine the Stars: In a large ovenproof dish – the one you’ll serve it in, fancy right? – combine the chopped pumpkin, your gnocchi, the vegetable stock, and those lovely sage leaves. Give it a gentle stir to get everything mixed up.
Cheese Power!: Now for the best part – the cheese! Crumble your blue cheese (or goat’s cheese) over the top, and then scatter your mozzarella (or cheddar). Ooooh, it’s already smelling amazing!
Pour in the Cream: Drizzle that single dairy cream evenly over all the ingredients. This is going to make everything so wonderfully rich and creamy.
Top with Nuts: Scatter those toasted pecans you prepared earlier all over the top. They’ll add a fantastic crunch and a pop of nutty flavor.
Cover Up: Grab some aluminum foil and cover your ovenproof dish tightly. This helps everything cook through and steam gently.
First Bake: Pop it into your preheated oven and bake for 20 minutes.
Golden & Bubbly Finish: After 20 minutes, carefully remove the foil. Now, let it bake for another 10-15 minutes, uncovered, until the top is beautifully golden brown and you see it all bubbling away. It’s going to look and smell incredible!

Substitutions & Additions

This recipe is super forgiving and loves a little creativity! Here are some ideas to make it your own:

Pumpkin Swap: If you can’t find fresh pumpkin, feel free to use about 1.5 cups of canned pumpkin puree. Just whisk it into the vegetable stock before adding it to the dish.
Cheese Variations: Love Gruyère? Or maybe some sharp Parmesan? Feel free to mix and match your favorite melting cheeses. A sprinkle of ricotta on top before baking adds an extra creamy element.
Veggie Boost: Want to add more veggies? Sautéed mushrooms, spinach, or even some caramelized onions would be delicious additions. Add them in with the pumpkin and gnocchi.
Spice It Up: A pinch of red pepper flakes added with the sage can give it a gentle kick.
Herbs: Thyme is a fantastic partner to pumpkin and sage if you have some on hand!

Tips for Success

A few little tricks to make sure your bake is absolutely perfect every time:

Don’t Overcrowd the Dish: Make sure your ovenproof dish isn’t too full, as the ingredients will expand slightly as they cook.
Check Your Gnocchi: Sometimes, different brands of gnocchi can have slightly different cooking times. If you’re unsure, you can give them a quick boil for 1-2 minutes before adding them to the bake, though it’s usually not necessary for this recipe.
Prep Ahead: You can chop your pumpkin and toast your pecans a day in advance. Store them in airtight containers in the fridge. Just assemble and bake when you’re ready!
Foil is Your Friend: Don’t skip the foil for the first part of baking! It ensures the pumpkin cooks through and the gnocchi soften nicely without the top getting too brown too quickly.

How to Store It

Leftovers? Lucky you! This bake is just as delicious the next day.

Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop it back in the oven at around 180°C (350°F) until warmed through, or gently reheat it in the microwave. I find the oven gives it the best texture back!

FAQs

Can I use pre-cut pumpkin?: Yes, absolutely! If you can find pre-cut pumpkin or butternut squash at your grocery store, that’s a fantastic time-saver.
What if I don’t have pecans?: Walnuts would be a lovely substitute for the pecans. Or, for a nut-free option, toasted pumpkin seeds (pepitas) would be delicious!
Can I make this vegan?: You sure can! Use vegan gnocchi, swap the dairy cream for a plant-based heavy cream (like oat or cashew), and use vegan cheeses. Many brands offer delicious vegan blue and mozzarella-style cheeses now.
Is this recipe spicy?: The base recipe isn’t spicy. If you like a little heat, adding a pinch of red pepper flakes when you add the sage is a great way to introduce some warmth!

Cozy & Quick Pumpkin Gnocchi Bake

This Pumpkin Gnocchi Bake is a warm hug in a dish, capturing the essence of autumn with minimal effort. It's fast, easy, and crowd-pleasing, perfect for weeknights or a thoughtful meal.

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Prep Time 15

Cook Time 35

Servings 4 servings

Equipment

Ovenproof dish Large enough to combine all ingredients and serve.
Frying pan For toasting pecans.
aluminum foil

Ingredients

Main ingredients

350 g Pumpkin Fresh (like butternut squash) or canned pumpkin puree.
6 g Sage leaves Fresh
400 ml Vegetable stock
500 g Gnocchi Store-bought, your favorite kind.
30 g Pecans
50 g Blue cheese or soft goat's cheese Blue cheese for a tangy bite, goat cheese for creaminess.
50 g Mozzarella or cheddar cheese For gooey, melty goodness.
0.25 cup Single dairy cream

Instructions

Preheat your oven to 200°C (180°C fan/Gas Mark 6).
If using fresh pumpkin, peel, seed, and chop it into small cubes.
350 g Pumpkin
Toast pecans in a dry frying pan over medium heat until fragrant, then set aside.
350 g Pumpkin
In an ovenproof dish, combine the chopped pumpkin, gnocchi, vegetable stock, and sage leaves. Stir gently.
350 g Pumpkin
Crumble blue cheese (or goat's cheese) over the top, then scatter mozzarella (or cheddar).
350 g Pumpkin
Drizzle the single dairy cream evenly over the ingredients.
350 g Pumpkin
Scatter the toasted pecans over the top.
350 g Pumpkin
Cover the ovenproof dish tightly with aluminum foil.
Bake in the preheated oven for 20 minutes.
Carefully remove the foil and bake for another 10-15 minutes, uncovered, until golden brown and bubbling.

Notes

This recipe is forgiving and can be customized with different cheeses, vegetables, or a pinch of red pepper flakes for heat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.