This Oven Baked Pumpkin Gnocchi with Thyme and Parmesan is the perfect vegetarian one pot dish for casual entertaining.
The sauce is rich and creamy and packed with wonderful fall flavours. The ultimate cheese and pasta bake dinner.
This baked pumpkin gnocchi is the epitome of comfort food! Pillows of potato gnocchi are baked with sliced pumpkin, onions, cheese and cream.
The result is the most delicious pan of gnocchi ever. It makes the house smell like a big warm hug! Honestly this might be my favourite gnocchi recipe ever!!!!
Turning comfort food into entertaining food
When it comes to comforting pasta dishes I think this Baked Pumpkin Gnocchi with Thyme and Parmesan hits the bulls eye.
Plus it is a crowd pleaser, and although the recipe takes 50 minutes, for 40 of those the dish is in the oven, so that gives you plenty of time to lay the table and make a quick side salad and an appetizer.
Actually for a rich main dish like this I would suggest rather than a sit down appetizer, perhaps serve a light canapé instead. Something like my Seared Sesame Tuna Bites or just have some delicious olives and a glass of bubbly ready for your guests. I love these citrus herb marinated olives from Amanda, The Chunky Chef.
Then finish the meal with a simple dessert like my Baileys Affogato 99. Simple and delicious!
If you want to dress this dish up, you can bake it in individual dishes, like the picture above. Served like this it is a very elegant yet comforting dish. In smaller dishes like this check the pots after 30 minutes, if a knife goes through the pumpkin easily they are done.
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Baked Pumpkin Gnocchi with Thyme and Parmesan #SundaySupper
Ingredients
- 1 tablespoon butter
- 1.5 lb store-bought potato gnocchi
- 1.5 lb pumpkin
- 1 red onion
- 2 tablespoon olive oil
- 1 teaspoon thyme leaves - see note 1
- 2 egg yolks
- 2 ½ cups heavy cream/whipping cream
- ¾ cup shredded mozzarella
- ¼ cup grated parmesan
Instructions
- Preheat oven to 390ºF/200°C.
- Grease a 13" round baking dish.
- Bring a large pan of water to the boil, salt it generously and add the gnocchi. Cook it as per the packet instructions and then drain and rinse in cold water.
- Remove any peel from the pumpkin and then use a mandolin or sharp knife to cut it into thin slices (no thicker than 0.2 inch) and about twice the length of the gnocchi. (see note 2)
- Peel and slice the onion into half moons.
- In a large bowl, mix the cooked gnocchi, sliced pumpkin, onion, olive oil and thyme.
- Whisk the cream together with the egg yolks and half of the mozzarella.
- Pour the mixture over the gnocchi and then transfer to the prepared baking dish.
- Sprinkle with the remaining mozzarella and parmesan and bake for 40 minutes until golden and bubbly.
Notes
- If you haven't got fresh thyme, use half the amount of dried thyme.
- The length/width of your pumpkin isn't too important, aim for about twice the size of the gnocchi. The thickness of the gnocchi is far more important, as it allows it to cook in the given time and means that as it cooks it starts to melt into the sauce.
Nutrition
Nutrition is per serving
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Carol says
Love the recipe . You want to try skipping the boiling of the gnocchi as it will cook beautifully in the oven without that extra step.
Willow says
This sounds delicious! I don't have a 13inch round pan. Would a 9 in x 13 in rectangular pan be the same size and work well or do I need to adjust the ingredient measurements?
Thanks 😊
Claire McEwen says
I wouldn't adjust the ingredients, I think your pan will be more than fine.
You might just find you need a little more or a little less cheese on the top.
Hope that helps
Cx
jordan newman says
Hello!
I don't know if I will be able to get fresh pumpkin, can I use canned purée and just mix in?
Thanks!
Claire McEwen says
I haven't tried it, but I think it might work.
Sorry I can't be more help.
Cx
Colleen says
I made this with puree and it worked just fine!
Claire McEwen says
That is great to know, thank you Colleen 🙂
Cx
AJ says
I’m not sure what I did wrong with this recipe, but I pulled it out of the oven and there was a fair layer of oil pooling on the top... is that usual?
Claire McEwen says
Hi AJ,
Sorry to hear that, it isn't something I have encountered so not usual. Did you replace either of the cheeses? As I find I sometimes get oil coming off a dish when I use a cheddar on the top. That is the only thing I can think of?
Sorry again.
Claire
Jenny says
Question on the pumpkin slices; As I've never cooked with pumpkin I'm not sure how to interpret!
How long are the slices supposed to be? Could you maybe give full dimensions, in addition to the thickness?
Claire McEwen says
Hi Jenny,
With the pumpkin you want to cut it so the slices are about twice the size of the gnocchi. A little shorter or longer won't matter as the key is the thickness, this way they start to melt and meld with the creamy sauce.
Thank you for the question. I will edit the recipe to make it a little clearer.
Hope you enjoy the dish Cx
Bailey says
This sounds amazing, definitely adding it to my autumn rotation!
Claire McEwen says
It is the perfect Autumnal comfort food 😀
Chrissy says
Full of pumpkin AND cheesiness?! YES please. I just made homemade gnocchi the other day with a white cream sauce, so now I'm doing the homemade gnocchi again but with this delish pumpkin combo!!
Claire McEwen says
Thank you Chrissy, we are such gnocchi fans that any way I can get it into our weekly meal plan anyway I can 😉
Jennifer Fishkind says
These were amazing! My family loved everything about it!
Claire McEwen says
Oh I am so happy your family loved it! It is just a big old comforting bowl of yum isn't it? 😉
Shirley Muscat says
Hi Claire
Thank you very much for your recipe. I made the dish for my husband this afternoon for lunch. He was so happy and he absolutely loved it. He told me this dish was out of the ballpark! It will now be a regular on the menu for him. Once again much thanks!
Claire McEwen says
Oh Shirley, I am happy to hear this.
Thank you so much for coming back to comment.
So glad your husband enjoyed it 😀
Ben Myhre says
This looks like a wonderful meal. Your pictures are making my mouth water and I want these for breakfast (its still early here).
Claire McEwen says
Thank you 😀
And I think gnocchi for breakfast sounds like a great plan! 😉
Jennifer says
Looks lovely. What size are the individual dishes?
Claire says
Hi Jennifer, they are 4" (10cm), hope that helps!
Karly says
Oh YUM! This is the perfect fall dinner- I feel all warm and fuzzy just thinking about my first (and second and thousandth) bite of this. Love it!
Laura Dembowski says
This would make an awesome addition to a Thanksgiving spread.
Liz says
This is one gorgeous pasta dish! The color and flavors are wonderful!!
Elizabeth says
Oh my heavens this sounds amazing! I'm going to make it for dinner tonight as I have 1/4 of a veg box pumpkin needing used up (it's just my husband and I for dinner tonight). Thanks for the inspiration! Going to replace the mozza with gouda (shop's too far away on this rainy day), but other than that.... ooh I can't wait!
Claire McEwen says
I think gouda will be fabulous!!!! It will add a nice nutty edge to the dish! (I totally get not wanting to head to the shops! Our local store is 30 minutes away so I avoid it heading out for single items too!)
I hope you love it as much as we do.
Leftovers are great the following day too 😀