Description
This autumnal bake layers tender potato gnocchi in a sage-infused pumpkin cream, then crowns it with bubbly mozzarella and Parmesan for a golden, melt-in-your-mouth finish.
Ingredients
- 12 ounces potato gnocchi
- 2 cups pumpkin puree
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F.
- Bring a large pot of salted water to a boil and cook gnocchi until they float, about 2 minutes, then drain.
- In a large skillet, melt butter with olive oil over medium heat and sauté onion and garlic until translucent.
- Stir in pumpkin puree, heavy cream, dried sage, salt, and black pepper and simmer for 3 to 5 minutes until the sauce thickens.
- Add cooked gnocchi to the sauce and gently toss to coat.
- Transfer the gnocchi mixture to a baking dish and sprinkle mozzarella and Parmesan evenly on top.
- Bake for 20 minutes or until the cheese is bubbly and golden brown.
- Remove from oven and let stand for 5 minutes before serving.
Notes
- Use fresh sage for a brighter flavor if available.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Add a pinch of nutmeg for extra warmth.
- For a crisper top, broil for 1 to 2 minutes at the end.