Pumpkin Gnocchi Bake
This Pumpkin Gnocchi Bake is cozy, creamy, and cheesy with warm fall flavors—perfect for a comforting weeknight dinner or elegant gathering!
Equipment
- Large Mixing Bowl
- Baking dish (8x8 or similar)
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Sharp knife and cutting board
- Oven mitts
Ingredients
Gnocchi Dough
- 2 cups pumpkin puree
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon nutmeg
- 0.5 teaspoon black pepper
For the Bake
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 cup marinara sauce
- fresh basil leaves for garnish
Instructions
Make the Gnocchi Dough
- In a large bowl, combine the pumpkin puree, ricotta cheese, flour, egg, salt, nutmeg, and black pepper. Stir gently until a soft dough forms. It should be slightly sticky but manageable. Avoid overmixing to keep the gnocchi tender.
Shape the Gnocchi
- Dust your work surface with a little flour. Scoop out portions of dough and roll them into ropes about 1/2 inch thick. Cut the ropes into bite-sized pieces. If you want the classic gnocchi ridges, gently press each piece against the back of a fork.
Prepare the Sauce and Oven
- Preheat your oven to 375°F (190°C). In your baking dish, spread the marinara sauce evenly over the bottom. Drizzle a tablespoon of olive oil over the sauce for added richness.
Assemble the Bake
- Place the gnocchi pieces over the marinara sauce in a single layer. Sprinkle the shredded mozzarella and grated Parmesan evenly on top.
Bake
- Bake uncovered for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Garnish and Serve
- Remove the bake from the oven and let it cool for a few minutes. Scatter fresh basil leaves over the top for a burst of aroma and color. Serve warm and dig in!
Notes
- For a vegan version, substitute ricotta with plant-based alternatives and use vegan cheeses and a flax or chia egg.
- Leftovers reheat well in the oven or microwave; broil briefly for a crispier top.
- Be gentle when mixing the dough and avoid too much flour to keep gnocchi tender.
- Use a good quality marinara sauce or homemade for best flavor.
- Make ahead by assembling and refrigerating up to 24 hours before baking; add baking time if baking from cold.