I make this on a cold evening and the kitchen smells like roasted pumpkin and butter. We start with soft gnocchi and a creamy sauce, then tuck in sage and a handful of pecans. It is calm, warm, and easy. This sits in the sweet spot between a quick supper and a hug in a bowl. Gnocchi Recipes fit right into our week, and this one lands on repeat. We bake it like the best Baked Casserole Recipes and it gives the same joy as Baked Pasta Recipes. The edges turn golden and the middle stays tender. I love that the whole dish feels like Autumn Recipes at their peak. Use butternut or a firm pumpkin for rich color and mild sweetness so it matches the cheese and herbs. Italian Food comfort meets simple steps and a short ingredient list. Steam rises, the top bubbles, and the spoon slides through soft dumplings. You hear a light crackle from the cheese, then a nutty crunch from the pecans. We scoop big portions and breathe in the sage. This is Comfort Food Recipes the way I like it. Warm. Honest. Straight to the table.

1 Key Takeaways
2 Easy Pumpkin Gnocchi Bake Recipe
3 Ingredients for Pumpkin Gnocchi Bake
4 How to Make Pumpkin Gnocchi Bake
5 Tips for Making Pumpkin Gnocchi Bake
6 Making Pumpkin Gnocchi Bake Ahead of Time
7 Storing Leftover Pumpkin Gnocchi Bake
8 Try these Main Course dishes next
9 Pumpkin Gnocchi Bake
10 Nutrition

1 Key Takeaways

I am Kathy from Simply Cooked Recipes at www dot simplycookedrecipes dot com. I bake this Pumpkin Gnocchi and I smile as the pan hits the table. Gnocchi Recipes sit at the top of my cold night list. Gnocchi Recipes give speed and comfort in one pan.

The sauce turns creamy from stock and a small pour of cream. Pumpkin brings color and soft sweetness. Sage adds a warm herbal note. Cheese melts and forms a thin gold lid. Each spoon meets soft dumplings and gentle bite from nuts.

You can cook this in the oven or in an air fryer. Steps feel clear. The result feels rich yet light on work. Leftovers reheat well. The dish fits a family meal or a weeknight for two. Easy gnocchi recipes like this help when life feels full.

2 Easy Pumpkin Gnocchi Bake Recipe

We keep the list short and the moves simple. I roast small cubes of pumpkin until they soften at the edges. I add stock and drop in the gnocchi. I stir in cream and crumble blue or goats cheese. The pan starts to bubble and the smell drifts.

I scatter mozzarella for stretch and pecans for crunch. I crisp sage with a touch of oil. The leaves turn shiny and crisp. They sit on top and add that little snap. Weeknight gnocchi recipes work best when each step flows and no step drags.

This bake gives the same joy as a pasta bake yet it cooks faster. It feels like a small gift after a long day. The dish brings calm. The first bite tastes creamy and warm. The last bite tastes the same. Baked gnocchi recipes rarely miss.

3 Ingredients for Pumpkin Gnocchi Bake

Pumpkin diced sweet cubes give color and a soft bite that holds in the sauce

Potato gnocchi shelf stable dumplings make a fast base and turn tender in hot stock

Vegetable stock warm liquid that softens the gnocchi and binds the sauce

Single cream a small pour rounds the sauce and adds a gentle gloss

Blue cheese or goats cheese crumble for sharp and creamy pockets through the bake

Mozzarella or cheddar shred for melt and a light golden lid

Pecans rough chop for a toasty crunch that plays well with sage

Fresh sage leaves turn crisp and fragrant when kissed with oil and heat

Olive oil a little oil helps the sage crisp and keeps the top glossy

Fine salt and ground black pepper season the bake at the end so the cheese does not push the salt too high

4 How to Make Pumpkin Gnocchi Bake

step 1 Heat the oven to one eight zero C or set the air fryer to one seven zero C. Cut pumpkin into small even cubes so they cook at the same pace.

step 2 Place pumpkin with a splash of stock a pinch of salt and pepper in a snug dish. Roast or air fry until just tender. A knife should slide in with light pull.

step 3 Add the rest of the stock and the gnocchi. Stir in the cream. Crumble the blue or goats cheese over the top. Mix with a gentle hand so the dumplings stay whole.

step 4 Bake at two two zero C until the sauce bubbles and the gnocchi turn soft. Scatter mozzarella and pecans. Return to heat for a short spell so the top turns light gold.

step 5 Toss sage leaves with a touch of oil. Cook for a short minute until crisp. Set on top. Taste. Add salt and pepper if needed. Serve hot and breathe in the sage.

5 Tips for Making Pumpkin Gnocchi Bake

Cut the pumpkin small so it softens fast and stays neat. Warm stock in a jug so it blends right in. Season at the end since cheese carries salt. A small rest lets the sauce thicken and cling.

Choose blue cheese for bold bite or goats cheese for a mild edge. If you like more stretch add a touch more mozzarella. If you like more crunch save some pecans for the table and sprinkle just before you serve.

For a pan that serves more friends double the list and use a wide dish. For a solo night bake half and chill the rest. Main keyword use appears here with care Gnocchi Recipes steer cooks who search for warm pans and quick wins.

6 Making Pumpkin Gnocchi Bake Ahead of Time

I often prep the pumpkin in the morning. I roast the cubes and cool them. At dinner I add stock gnocchi and cream then finish the bake. The meal lands on the table in a short time and the room smells like sage.

Store the cheese and nuts in small tubs so they stay fresh. Hold the crisp sage for the end so it keeps its snap. If you plan a party set up two dishes and slide them into the hot oven one after the other.

Here the first semantic lands easy gnocchi recipes fit prep days well. Another form joins the plan weeknight gnocchi recipes save time when you cook for family. Both forms keep the text clear and true.

7 Storing Leftover Pumpkin Gnocchi Bake

Spoon leftovers into a tight box and chill for two days. Reheat in a hot oven so the edges crisp again. If the sauce feels tight add a splash of stock. The steam will bring the cream back to smooth.

Keep nuts aside for the reheat so they stay crunchy. Add fresh sage if you have it. The herb wakes the dish again. This makes a fine desk lunch and still feels like home food.

Here lands the third form baked gnocchi recipes handle chill and reheat with grace. The texture holds. The flavor stays round. You get a second warm bowl with almost no work.

8 Try these Main Course dishes next

9 Pumpkin Gnocchi Bake