Description
A simple, one-pan recipe for baked gnocchi with pumpkin and cheese.
Ingredients
Scale
- 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