Pumpkin Gnocchi Bake (Printer-Friendly Version)
Savory pumpkin and gnocchi blend with goat cheese and sage for a cozy, baked main dish.
# What You'll Need:
→ Produce
01 -
3 garlic cloves, minced
02 -
2 teaspoons fresh sage, thinly sliced (approximately 5 medium leaves)
→ Canned Goods
03 -
1 can (15 ounces) pumpkin purée
→ Dairy
04 -
4 ounces goat cheese
05 -
1/4 cup plain Greek yogurt
→ Dry Goods & Spices
06 -
1/2 teaspoon chili powder
07 -
1/4 teaspoon ground nutmeg
08 -
1/4 teaspoon red pepper flakes
09 -
3/4 teaspoon kosher salt
10 -
Freshly ground black pepper, to taste
→ Pasta
11 -
1 package (16 ounces) gnocchi
→ Liquids
12 -
1 1/2 cups vegetable broth
13 -
2 tablespoons olive oil
# Steps to Follow:
01 -
Set oven temperature to 375°F.
02 -
Heat olive oil in a large skillet over medium-low heat. Add minced garlic and cook for 1 to 2 minutes until fragrant without browning.
03 -
Add pumpkin purée and vegetable broth to the skillet, stirring to combine thoroughly. Incorporate chili powder, nutmeg, red pepper flakes, kosher salt, and freshly ground black pepper. Cover and simmer on high, stirring often, until thickened, about 10 to 15 minutes.
04 -
Remove half a cup of the thickened sauce and blend it with Greek yogurt in a separate bowl. Return this mixture to the skillet and stir until fully incorporated. Adjust seasoning to taste.
05 -
Bring a large pot of water to a boil. Add gnocchi and cook until they float to the surface, about 2 to 3 minutes. Drain using a colander.
06 -
Combine cooked gnocchi with the prepared sauce in a 9 x 9-inch baking dish. Top evenly with goat cheese dollops and sliced sage. Bake in the oven for 15 minutes until bubbly and heated through.
# Additional Tips:
01 -
To serve a larger group, double all ingredients and bake in a 9 x 13-inch pan.