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.
Pin this recipe for Baked Pumpkin Gnocchi. Pin it here.
Baked Pumpkin Gnocchi with Thyme and Parmesan #SundaySupper
- 1 tbsp butter
- 1.5 lb store-bought potato gnocchi
- 1.5 lb pumpkin
- 1 red onion
- 2 tbsp olive oil
- 1 tsp thyme leaves - see note 1
- 2 egg yolks
- 2 ½ cups heavy cream/whipping cream
- ¾ cup shredded mozzarella
- ¼ cup grated parmesan
- 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.
- 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.
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