Description
Baked Pumpkin Gnocchi with Thyme and Parmesan combines tender potato gnocchi, sweet pumpkin, red onion, and fragrant thyme in a rich, creamy sauce. Topped with melted mozzarella and golden Parmesan, this comforting vegetarian casserole is perfect for cozy autumn dinners.
Ingredients
1 tablespoon butter, for greasing the baking dish
1.5 pounds store-bought potato gnocchi
1.5 pounds pumpkin, peeled
1 red onion
2 tablespoons olive oil
1 teaspoon fresh thyme leaves
2 egg yolks
2½ cups heavy cream or whipping cream
¾ cup shredded mozzarella
¼ cup grated Parmesan
Salt, for cooking the gnocchi
Instructions
- Preheat the oven to 390°F (200°C). Grease a 13-inch round baking dish with the butter, coating the bottom and sides evenly.
- Bring a large pot of generously salted water to a boil. Add the potato gnocchi and cook according to the package instructions. Drain thoroughly and rinse briefly under cold water to stop the cooking process.
- Peel the pumpkin and cut it into thin slices no thicker than 0.2 inch, approximately twice the length of the gnocchi. Use a mandoline or sharp knife to ensure even slices.
- Peel the red onion and slice it into thin half-moons.
- In a large mixing bowl, gently combine the cooked gnocchi, sliced pumpkin, red onion, olive oil, and fresh thyme leaves. Toss carefully to distribute the ingredients evenly.
- In a separate bowl, whisk together the heavy cream and egg yolks until smooth. Stir in half of the shredded mozzarella.
- Pour the cream mixture over the gnocchi and vegetables. Gently toss until everything is evenly coated with the creamy sauce.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining mozzarella evenly over the top, followed by the grated Parmesan.
- Bake in the preheated oven for approximately 40 minutes, until the pumpkin is tender, the sauce is bubbling, and the cheese topping is golden with lightly browned edges. If the topping browns too quickly, loosely cover the dish with aluminum foil.
- Remove from the oven and let rest for about 5 minutes before serving. Garnish with additional fresh thyme leaves or grated Parmesan if desired. Serve warm.
Notes
Choose a firm pumpkin variety that holds its shape during baking. Butternut squash makes an excellent substitute.
Slice the pumpkin no thicker than 0.2 inch to ensure it becomes tender during baking without precooking.
Frozen gnocchi can be used instead of refrigerated or shelf-stable gnocchi. Cook according to the package instructions and drain thoroughly before assembling.
Avoid overcooking the gnocchi during boiling, as they will continue cooking in the oven.
For a spinach variation, add a few handfuls of fresh baby spinach before baking.
For an earthy mushroom variation, add sautéed mushrooms to the pumpkin and gnocchi mixture.
For extra cheesiness, add grated Gruyère or fontina alongside the mozzarella.
For a garlic and herb variation, add 2 minced garlic cloves and a little chopped rosemary or sage to the cream mixture.
For a lighter sauce, replace part of the heavy cream with whole milk, although the finished sauce may be thinner.
The egg yolks help thicken the cream sauce but can be omitted if necessary. The sauce may be slightly looser without them.
Serve with a fresh green salad, roasted broccoli, steamed green beans, or sautéed leafy greens to balance the richness.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Refrigerate within 2 hours of cooking.
Freeze individual portions in freezer-safe containers for up to 2 months for best quality. The cream sauce may separate slightly after thawing.
To reheat in the oven, place leftovers in an oven-safe dish at 350°F (175°C), add a splash of milk or cream, cover with foil, and heat until the center reaches 165°F (74°C).
For microwave reheating, add a little milk or cream and heat in short intervals, stirring gently until thoroughly warmed.
For advance preparation, slice the pumpkin and onion and refrigerate separately in airtight containers. Grate the cheeses ahead of time, then cook the gnocchi, prepare the sauce, assemble, and bake when ready to serve.
Nutrition information is estimated per serving and may vary depending on the gnocchi, cream, and cheeses used.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 650 kcal
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 43 g
- Saturated Fat: 25 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 190 mg
