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- 1 pound store-bought potato gnocchi - 1 cup pumpkin puree - 1 cup ricotta cheese - 1/2 cup grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 1 tablespoon fresh sage, finely chopped (plus extra for garnish) - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon nutmeg - Salt and pepper to taste - 1 tablespoon olive oil - 1/2 cup vegetable broth The ingredients for pumpkin sage gnocchi bake are simple yet full of flavor. Here’s a closer look at each one. - Pumpkin puree brings a rich, sweet taste and creamy texture. It adds color and nutrition. - Store-bought potato gnocchi saves time. They are soft and pillowy, perfect for baking. - Ricotta cheese adds creaminess. It holds the bake together and gives a light flavor. - Parmesan cheese, grated, offers a salty bite. It melts beautifully and adds depth. - Mozzarella cheese, shredded, makes the bake ooey and gooey. It adds that classic cheesy pull. - Fresh sage, finely chopped, gives a lovely earthy taste. It pairs well with pumpkin. - Garlic powder and onion powder add aroma and flavor without needing fresh ingredients. - Nutmeg creates warmth. It enhances the sweetness of the pumpkin. - Olive oil greases the baking dish. It helps everything cook evenly. - Vegetable broth keeps the bake moist. It also adds flavor. - Salt and pepper are must-haves for seasoning. They elevate all the flavors. - 9x13 inch baking dish - Mixing bowls - Cooking pot for gnocchi - Measuring cups and spoons Using the right tools makes cooking easier and more fun. A 9x13 inch baking dish is just the right size for this recipe. Mixing bowls help you combine ingredients smoothly. A cooking pot for gnocchi ensures they cook perfectly. Measuring cups and spoons make it easy to get the right amounts. Having these tools ready will set you up for success. - Preheat your oven to 375°F (190°C). - Grease a 9x13 inch baking dish with olive oil. - In a large bowl, mix 1 cup of pumpkin puree with 1 cup of ricotta cheese. - Add 1/2 cup of grated Parmesan cheese, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. - Sprinkle in 1/4 teaspoon of nutmeg and 1 tablespoon of finely chopped fresh sage. - Mix until smooth and season with salt and pepper to taste. - Boil 1 pound of store-bought potato gnocchi according to package instructions. - Once they float, drain them gently. - Carefully fold the gnocchi into the pumpkin mixture to avoid breaking. - Pour 1/2 cup of vegetable broth into the greased baking dish. - Gently transfer the gnocchi mixture on top. - Spread 1/2 cup of shredded mozzarella cheese evenly over the top. - Bake in the oven for 25-30 minutes until the cheese is bubbly and golden brown. To avoid breaking gnocchi, be gentle when mixing. After boiling, let the gnocchi float for just a minute. This shows they are ready. Gently drain them without smashing. Breaks happen when you stir too hard. Uneven cooking can happen if the oven is not hot enough. Always preheat your oven before baking. Also, ensure the gnocchi are evenly spread. This way, they cook evenly. To boost flavor, consider adding a pinch of cayenne or crushed red pepper. These add warmth and depth. Fresh thyme or rosemary can also elevate the dish. They pair well with pumpkin. If you want to skip cheese, you can use cashew cream. This gives a rich texture. Nutritional yeast is another great substitute. It adds a cheesy flavor without dairy. For a beautiful presentation, serve directly from the baking dish. This looks rustic and warm. You can also use individual ramekins for a fancy touch. Pair this dish with a light salad. A fresh green salad with lemon dressing complements the richness. A glass of white wine, like Chardonnay, also enhances the meal. {{image_2}} You can make this dish gluten-free by using gluten-free gnocchi instead of regular gnocchi. Many brands offer gluten-free options made from rice or potato flour. For the cheese, use gluten-free substitutes. You can also replace the vegetable broth with homemade broth to ensure no hidden gluten. For vegetarian options, you can keep the ricotta and Parmesan cheese. If you want a vegan version, swap these cheeses for plant-based alternatives. Try cashew cheese or tofu blended with nutritional yeast for a creamy texture. This keeps the dish rich and delicious without dairy. You can easily switch the pumpkin for other squash, like butternut or acorn squash, for a different taste. These squashes bring their own sweetness and flavor. Adding seasonal vegetables like spinach or kale can also enhance the dish. They add color, nutrition, and texture to your bake. To keep your pumpkin sage gnocchi bake fresh, follow these tips: - Allow the dish to cool completely. - Transfer the leftovers to an airtight container. - Store in the fridge for up to three days. - Use glass or plastic containers with tight-fitting lids for best results. To reheat without losing texture, you have two main options: - Oven Method: Preheat the oven to 350°F (175°C). Place the gnocchi bake in an oven-safe dish. Cover with foil to retain moisture. Heat for about 15-20 minutes or until warmed through. - Microwave Method: Place a serving in a microwave-safe bowl. Cover with a damp paper towel. Heat for 1-2 minutes, stirring halfway. This keeps the cheese from getting too chewy. You can freeze the gnocchi bake both before and after baking: - Before Baking: Assemble the dish, cover tightly with plastic wrap, then foil. Freeze for up to two months. - After Baking: Cool the dish completely. Cut into portions, then wrap each piece in plastic wrap. Place in a freezer-safe bag. To thaw, move the dish to the fridge overnight. For quick thawing, place in a microwave on defrost. This ensures you retain the great taste and texture. Gnocchi cooks quickly. You can tell when it is done by watching for the float. When they rise to the top of the pot, they are ready. This usually happens in about 2 to 3 minutes. Cooking time may vary slightly based on the size of the gnocchi. Make sure to drain them gently to keep them whole. You can use homemade gnocchi! Homemade gnocchi can taste fresher and have a unique texture. However, making them takes time and skill. Store-bought gnocchi is quick and easy to use. If you are short on time, store-bought is a great choice. Both options can make a tasty Pumpkin Sage Gnocchi Bake. If you need a ricotta substitute, consider using cottage cheese or cream cheese. Both can give you that creamy texture. Blending cottage cheese makes it smoother. For a vegan option, try silken tofu. It blends well and works nicely in this dish. Each substitute will change the flavor slightly, so choose what you like best. This blog post gave you a step-by-step guide to making a delicious pumpkin gnocchi bake. You learned about key ingredients, tools, and baking instructions. I shared tips for perfect texture and flavor, plus variations to fit your needs. Cooking can be fun and easy with these simple steps. Enjoy creating this dish that warms your home and your heart!

Pumpkin Sage Gnocchi Bake

Savor the flavors of fall with this delicious Pumpkin Sage Gnocchi Bake! This comforting dish combines tender gnocchi, creamy pumpkin puree, and rich cheeses for a mouthwatering experience. Perfect for family dinners or cozy gatherings, it’s easy to make and sure to impress. Ready to elevate your autumn meals? Click through for this simple recipe and bring the warmth of the season to your table!
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Ingredients
  

1 pound store-bought potato gnocchi

1 cup pumpkin puree

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1 tablespoon fresh sage, finely chopped (plus extra for garnish)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon nutmeg

Salt and pepper to taste

1 tablespoon olive oil

1/2 cup vegetable broth

Instructions
 

Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil.

    In a large mixing bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, garlic powder, onion powder, nutmeg, and chopped sage. Mix until smooth; season with salt and pepper to taste.

      Cook the gnocchi according to package instructions until they float (this usually takes about 2-3 minutes). Drain gently and add to the pumpkin mixture, folding them in carefully to avoid breaking.

        Pour the vegetable broth into the greased baking dish and gently transfer the gnocchi mixture on top.

          Spread the shredded mozzarella evenly over the top of the gnocchi mixture.

            Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown on top.

              Remove from the oven and let sit for 5 minutes before serving. Garnish with additional fresh sage.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4-6 servings

                  - Presentation Tips: Serve directly from the baking dish or portion into individual ramekins for a more elegant presentation. Drizzle with a bit of olive oil and a sprig of fresh sage on top for color.