When the air gets that crisp autumn chill, my kitchen starts craving deep, cozy flavors, but honestly? I just don’t have the energy for a huge cleanup on a Tuesday night. That’s why this **Skillet Baked Cheesy Pumpkin Gnocchi** became my absolute weeknight hero last fall. Seriously, dump it in, bake it up, and you’ve got four servings of pure, cheesy comfort in under 30 minutes.
Forget boiling water and dirtying a giant pot! This whole operation happens in one single, oven-safe skillet. It’s rich, it’s creamy, it tastes exactly like the season should, and the best part is that the cleanup is practically nonexistent. Trust me, once you try this easy, one-pan baked pasta style dinner, it’ll shoot right to the top of your favorites list.
Why This Skillet Baked Cheesy Pumpkin Gnocchi is Your New Favorite
If you’re anything like me, after a long day, the last thing you want is a mountain of pots and pans waiting in the sink. That’s why this dish is such a game-changer for busy evenings. We’re talking about a cozy meal that eats like it simmered all day, but it barely takes any time at all.
- It’s unbelievably fast—ready in about 25 minutes total!
- It uses staple pantry items, which is always a win in my book. Check out how I use similar one-pot techniques over in my cheeseburger soup recipe!
- It delivers that gorgeous, warm feeling of classic comfort food.
You get all the satisfaction of a baked pasta dish without the mess, making this **Skillet Baked Cheesy Pumpkin Gnocchi** the perfect weeknight rescue meal.
One-Pan Simplicity for Easy Cleanup
The genius here is that we do everything—browning, simmering, and baking—right in the same heavy, oven-safe skillet. You just line the bottom with the sauce and cheese and pop the whole thing in the oven. When you pull it out, only one pan needs washing. How great is that?
Rich, Creamy Flavor Profile of Skillet Baked Cheesy Pumpkin Gnocchi
Oh, the flavor! The pumpkin puree melts right into the cream and broth, creating this unbelievably silky sauce that clings perfectly to every little dumpling. Then, when that mozzarella gets bubbly and slightly browned on top? It’s practically autumn wrapped up in a blanket of cheese. It’s rich, savory, and just a little bit sweet from the squash.
Gathering Ingredients for Skillet Baked Cheesy Pumpkin Gnocchi
You won’t need a long shopping list for this one, which is another win in my book! Everything comes together quickly on the stovetop before it heads to the oven. I always try to have these basics on hand, especially once the weather cools down and I start craving that pumpkin flavor. If you love simple ingredient lists like this, you should check out my spinach artichoke pasta too—it’s just as easy!
Gnocchi and Base Liquids
First up, grab that 16-ounce package of potato gnocchi. Don’t worry about making fresh pasta for this; the store-bought stuff browns up beautifully in the skillet! You’ll need one tablespoon of olive oil to get things started. For the sauce, you must use one full cup of plain pumpkin puree. And I mean *puree*—not the pre-spiced pumpkin pie filling, okay? That’s how you keep the flavor right!
To get that creamy dream going, we add half a cup of heavy cream and half a cup of chicken broth. If you’re keeping this meatless, vegetable broth is a perfect swap, no problem there.
Seasonings and Cheeses for Skillet Baked Cheesy Pumpkin Gnocchi
Now for the essentials that really make this taste like fall! We’re keeping the seasoning light so the pumpkin shines. Just half a teaspoon of salt, a quarter teaspoon of black pepper, and my favorite autumn spice, a quarter teaspoon of ground nutmeg. Don’t skip the nutmeg; it just sings with pumpkin!
For the cheese topping—this is the best part, obviously—you need one cup of shredded mozzarella cheese for that perfect melt, and a quarter cup of grated Parmesan cheese to add a little salty bite right on top before it bakes.
Expert Tips for Perfect Skillet Baked Cheesy Pumpkin Gnocchi
Even though this Skillet Baked Cheesy Pumpkin Gnocchi is super simple—which I love—a few little tricks will make sure it goes from ‘delicious’ to ‘I’m making this every day’! The process moves fast, especially once you start heating things up on the stove, so make sure you have everything measured out and ready to go before you turn on the burner.
My biggest word of caution involves the skillet itself! Make sure whatever pan you use is genuinely oven-safe. I’ve accidentally used pans with plastic handles that I totally forgot about, only to panic pulling them out of the 400-degree heat! If you’re unsure, just use a sturdy cast iron skillet; those are practically impossible to ruin in the oven, and they keep everything piping hot.
If you’re looking for other quick skillet dinners that are totally reliable, you should peek at my garlic parmesan orzo with shrimp. It solves the same weeknight dilemma!
Ingredient Notes and Substitutions
Let’s talk about making sure your ingredients are exactly right for that perfect flavor. Remember I mentioned using store-bought pumpkin puree? That’s because those cans are consistently reliable for thickness and flavor! Do not reach for the pie filling; that stuff is loaded with sugar and spices we don’t need here, it will throw off the whole balance.
If vegetarian is your goal, swapping the chicken broth for vegetable broth is totally fine—the pumpkin and cheese are carrying most of the flavor anyway, so you won’t notice a huge difference in the final cheesy outcome. That’s a great little hack!
Here’s my favorite little extra tip from my spice cabinet: if you happen to have a whole nutmeg and a microplane grater, use that instead of pre-ground. Freshly grated nutmeg is a million times more fragrant and it just elevates that warmth in the sauce so much. It’s a tiny step but wow, does it make a difference!
Step-by-Step Instructions for Skillet Baked Cheesy Pumpkin Gnocchi
Okay, the planning is done, the ingredients are ready—now for the fun part! Since we are cooking this right in the skillet, the kitchen stays relatively cool, which is nice. Just remember that this recipe moves quickly once that oil gets hot, so have your liquids measured out nearby. If you want another simple weeknight cleanup trick, go check out how I handle my broccoli chicken rice skillet!
Browning the Gnocchi
First things first: get that oven preheated to 400 degrees Fahrenheit. We need it screaming hot for the last step. Now, set your oven-safe skillet over medium heat and drop in that tablespoon of olive oil. Once the oil shimmers just a tiny bit, toss in your potato gnocchi. You’re going to cook these for about 3 to 5 minutes, stirring every once in a while. We aren’t trying to boil them; we just want to get a little light golden-brown color on them first. That little bit of exterior crispness makes all the difference later when we bake the **Skillet Baked Cheesy Pumpkin Gnocchi**.
Creating the Pumpkin Sauce Base
Once the gnocchi looks nicely toasted, turn the heat down slightly. Now, dump in your pumpkin puree, the heavy cream, the chicken broth, and all that seasoning—salt, pepper, and nutmeg. Give it a really good stir so everything combines into that beautiful orange liquid blanket. Let this mixture simmer gently for just a minute or two so it warms up thoroughly, and then—this is important—yank the whole skillet right off the burner!
Baking the Skillet Baked Cheesy Pumpkin Gnocchi
We need the sauce off the heat before adding the cheese, otherwise, it can get stringy or separate! Sprinkle that glorious mountain of mozzarella and Parmesan evenly over the entire top of thesauce. Don’t swirl the cheese in; we want that lovely melted, bubbly layer on top. Carefully transfer the entire skillet to your preheated oven. Bake this dream for 10 to 12 minutes. You’re looking for that cheese to be completely melted, gooey, and just starting to brown nicely around the edges. Let it rest for just a few minutes when you pull it out, and then dig in!
Serving Suggestions for Your Skillet Baked Cheesy Pumpkin Gnocchi
Because this dish is so incredibly rich, creamy, and decadent, you really want something on the side that cuts through all that wonderful heaviness. Think fresh, think bright!
I usually serve this with a really simple green salad tossed in a bright vinaigrette. Nothing too fancy, just some mixed greens and maybe some crunchy pecans to add a little texture contrast. If you have time, a quick side of something pickled is divine. I’ve got a recipe for fresh pickled cucumbers that adds the perfect acidic pop to balance out all that glorious cheese and pumpkin!
Keep it simple on the side, though. This skillet dish is definitely the star of the show!
Storage and Reheating Your Skillet Baked Cheesy Pumpkin Gnocchi
Who has leftovers from this casserole? If you’re lucky enough to have some **Skillet Baked Cheesy Pumpkin Gnocchi** left over, storage is super easy. Just cover the skillet tightly with foil or transfer the remaining dish to an airtight container. Keep it in the fridge for up to three days. The sauce will definitely firm up quite a bit once it cools down, so don’t be surprised!
When you’re ready for seconds, I highly recommend reheating this in the oven. Pop it back into a 350-degree oven for about ten minutes until it’s warmed through and the cheese softens up again. If you’re in a rush, the microwave works, but toss a tiny splash of water or broth over the top first to stop the gnocchi from getting too tough.
Frequently Asked Questions About Skillet Baked Cheesy Pumpkin Gnocchi
I get so many messages about this recipe—it’s clearly a dinner hero beyond my own kitchen! People always have the best questions when transforming simple ingredients into something cozy. If you’re tweaking things or planning ahead, I hope these common queries help you out. If you need more one-pot inspiration after trying this, check out my cheesy taco pasta!
Can I use shelf-stable gnocchi instead of fresh for this Skillet Baked Cheesy Pumpkin Gnocchi?
Absolutely! Please don’t feel like you have to run out and grab the fresh refrigerated kind. The shelf-stable, vacuum-sealed potato gnocchi works perfectly for this! In fact, the initial step where we brown the gnocchi on the stove is designed specifically to give that package gnocchi a little texture so it doesn’t get completely mushy once it’s swimming in the pumpkin sauce.
What kind of cheese works best if I want extra sharp flavor?
The mozzarella is for the stretchiness and the Parmesan gives you that savory kick, but if you want to lean into a sharper flavor profile, mix in about half a cup of Gruyère or maybe a sharp white cheddar with your mozzarella before it goes into the oven. Those cheeses melt beautifully and the extra tang really cuts through the sweetness of the pumpkin. It’s fantastic!
Can this recipe be made ahead of time?
You sure can prep this ahead! That’s a great way to get dinner done early, especially if you’re expecting company. You can definitely mix the gnocchi, puree, cream, broth, and seasonings together on the stovetop. Just make sure you leave the skillet off the heat, and refrigerate it covered. Then, when you are ready to bake the **Skillet Baked Cheesy Pumpkin Gnocchi**, just sprinkle on the cheese straight from the fridge and pop it into the hot oven. You might need to add a couple of extra minutes to the bake time.
Nutritional Estimates for Skillet Baked Cheesy Pumpkin Gnocchi
Now, let’s talk numbers, even though I always say eating food this good shouldn’t come with a spreadsheet! Since this **Skillet Baked Cheesy Pumpkin Gnocchi** is rich with cream and cheese, it’s definitely a treat. Per serving, you’re looking at roughly 550 calories, with about 28 grams of fat and 20 grams of protein.
Remember, these figures are just estimates based on the recipe ingredients I use. If you use fat-free milk instead of heavy cream, or a lighter cheese, those numbers are going to shift a bit. It’s cozy, delicious, and a wonderful fall meal!
Share Your Skillet Baked Cheesy Pumpkin Gnocchi Creations
I’ve shared all my secrets now, and I truly can’t wait to hear what you think! Once you’ve tried this **Skillet Baked Cheesy Pumpkin Gnocchi**, please come back and leave a star rating right here on the page. Did you love the browned gnocchi step? Did you add any extra spice?
Pictures make my day! If you snap a photo of your cheesy skillet on your dinner table, tag me online! And if you have questions about substitutions or tweaks, don’t hesitate to reach out on my contact page. Happy cooking!
Print
Skillet Baked Cheesy Pumpkin Gnocchi
- Total Time: 25 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple, one-pan recipe for baked gnocchi with pumpkin and cheese.
Ingredients
- 1 (16 ounce) package potato gnocchi
- 1 tablespoon olive oil
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the gnocchi to the skillet and cook for 3 to 5 minutes, stirring occasionally, until lightly browned.
- Stir in the pumpkin puree, heavy cream, chicken broth, salt, pepper, and nutmeg. Bring the mixture to a gentle simmer.
- Remove the skillet from the heat.
- Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top of the gnocchi mixture.
- Transfer the skillet to the preheated oven.
- Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- Use store-bought pumpkin puree for best results.
- You can substitute vegetable broth for chicken broth if preferred.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 750
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 60
- Fiber: 4
- Protein: 20
- Cholesterol: 65
Keywords: pumpkin gnocchi, skillet baked, cheesy gnocchi, one pan dinner, baked pasta