Pumpkin Gnocchi Bake

This pumpkin gnocchi bake is the perfect combination of creamy, savory, and slightly spicy flavors that come together in less than 40 minutes. It makes a comforting weeknight dinner that feels a little special but is easy to throw together. The goat cheese melts beautifully over the tender gnocchi, while the sage adds a fresh herbaceous touch.

I first made this recipe on a chilly fall evening and was surprised how even my picky eaters loved the flavors and texture. Now it’s a regular fall favorite in our house.

Ingredients

• Garlic cloves: give a fragrant flavor base, use fresh garlic for the best aroma
• Olive oil: helps to soften the garlic and build richness, extra virgin olive oil boosts flavor
• Pumpkin purée: choose pure pumpkin, not pie filling which is sweeter and spiced
• Vegetable broth: adds moisture and depth without overpowering the pumpkin
• Chili powder: brings warmth and subtle heat, so choose a mild to medium blend
• Nutmeg: a classic warming spice that pairs perfectly with pumpkin
• Red pepper flakes: add a little kick, so adjust to your heat preference
• Kosher salt: enhances all flavors naturally
• Freshly ground black pepper: for balanced and fresh spice punch
• Greek yogurt: adds creaminess and tang, look for full fat for richness
• Gnocchi: fresh or store bought potato gnocchi both work, look for soft and pillowy
• Goat cheese: creamy with a slight tartness, quality fresh goat cheese makes a difference
• Fresh sage: aromatic herb that brightens the dish, opt for vibrant leaves with no browning

Instructions

Sauté the garlic:

Mince the garlic finely to release maximum flavor. Heat the olive oil in a large skillet over medium low heat. Add the garlic and cook for one to two minutes until fragrant but not browned. This creates a flavorful base without bitterness.

Combine pumpkin and spices:

Carefully stir in the pumpkin purée and vegetable broth to the skillet. Add chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Stir well to combine. Cover and bring everything to a high simmer over medium heat. Stir often to prevent sticking and cook for 10 to 15 minutes until the sauce thickens to a creamy consistency.

Finish the sauce:

Spoon half a cup of the thickened sauce into a small bowl and whisk in the Greek yogurt until smooth. Return this mixture to the skillet and stir well to combine. Taste the sauce and adjust seasoning with more salt or pepper if needed. This step adds creaminess and balances the spice.

Cook the gnocchi:

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top which usually takes two to three minutes. This signals that they are done. Drain the gnocchi carefully in a colander.

Assemble and bake:

Preheat the oven to 375 degrees Fahrenheit. Place the drained gnocchi into a 9 by 9 inch baking dish. Pour the sauce on top and gently mix to coat. Add dollops of goat cheese evenly across the surface and scatter fresh sage leaves on top. Bake for 15 minutes until bubbling and cheese melts. Serve immediately with an optional sprinkle of extra sage or black pepper.

I love how the fresh sage really lifts the whole dish and adds a woodsy note that balances the creaminess of goat cheese and pumpkin sauce. One of my fondest food memories with this recipe is serving it during a cozy fall dinner party where every guest asked for seconds.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the goat cheese creamy. This dish does not freeze well due to the yogurt and cheese texture.

Ingredient Substitutions

You can swap goat cheese for mozzarella for a milder flavor or ricotta for creaminess. Substitute Greek yogurt with sour cream if preferred, and use chicken broth instead of vegetable for a richer note. Fresh spinach or kale can be stirred in with the sauce for added greens.

Serving Suggestions

Pair with a crisp green salad to cut through the richness or roasted autumn vegetables for a seasonal plate. A crisp white wine or light red pairs nicely if you want a drink alongside. Leftover sauce makes a great topping for grilled chicken or roasted squash.

Serve warm and enjoy the comforting blend of pumpkin goat cheese and sage. It’s an easy yet special weeknight dish to share.

Common Questions About Recipes

→ Can I use fresh pumpkin instead of canned purée?

Yes, fresh pumpkin purée can be used but make sure to cook and blend it until smooth before adding to the sauce for the best texture.

→ What type of gnocchi works best in this dish?

Store-bought potato gnocchi works well, but homemade gnocchi will add extra freshness and texture.

→ How can I make this dish spicier?

Increase the amount of red pepper flakes or add a pinch of cayenne pepper to the pumpkin sauce for more heat.

→ Is goat cheese essential for the flavor?

Goat cheese adds a creamy tang that complements the pumpkin; however, ricotta or feta can be good alternatives.

→ Can this be prepared ahead of time?

The sauce and gnocchi can be prepared in advance, then assembled and baked just before serving to maintain freshness.