Description
This Skillet Baked Cheesy Pumpkin Gnocchi is a comforting and creamy autumn-inspired dish that combines tender potato gnocchi with a rich, cheesy pumpkin sauce. Enhanced with kale and optionally topped with roasted herb tomatoes, this recipe is baked to bubbly, golden perfection with a crispy breadcrumb topping. Perfect for a cozy dinner, it pairs beautifully with fresh salad or bread for a satisfying meal.
Ingredients
Units
Scale
Roasted Herb Tomatoes (Optional)
- 2 cups roasted herb tomatoes
Baked Gnocchi
- 2 (16 oz.) packages potato gnocchi, homemade or store-bought
- 2 cups organic kale, chopped
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 cup 100% pumpkin puree (not pie filling)
- 1 1/2 cups organic heavy cream
- 1 cup organic vegetable stock
- 1 cup shredded mozzarella cheese, organic
- 1 cup freshly-grated parmesan cheese
Toppings
- 2 cups shredded mozzarella cheese, organic
- 1 cup breadcrumbs (or Panko breadcrumbs)
Instructions
- Prepare Roasted Herb Tomatoes (Optional): If using tomatoes, prepare them ahead using a roasted herb tomato recipe, or use pre-made roasted herb tomatoes.
- Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking.
- Sauté Garlic and Butter: In a medium deep skillet over medium-high heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add Seasonings and Pumpkin Puree: Stir in salt, black pepper, garlic powder, dried parsley, smoked paprika, and cinnamon. Mix thoroughly, then add the pumpkin puree and blend until well combined.
- Create Creamy Pumpkin Sauce: Reduce heat to medium-low. Slowly whisk in the heavy cream and vegetable stock. Allow the sauce to gently bubble for 1-2 minutes as it thickens slightly.
- Add Cheeses: Stir in grated parmesan and shredded mozzarella cheese. Continue whisking until cheeses are fully melted and sauce thickens further, about 2-3 minutes.
- Mix Gnocchi, Tomatoes, and Kale: Add uncooked gnocchi, roasted tomatoes (if using), and chopped kale to the skillet. Stir everything thoroughly so the gnocchi and kale are well coated with the creamy pumpkin sauce.
- Top with Cheese and Breadcrumbs: Remove skillet from heat. Evenly sprinkle the remaining mozzarella cheese and breadcrumbs over the top of the gnocchi mixture.
- Bake: Place the skillet in the preheated oven and bake uncovered for 15-20 minutes. Bake until the cheese melts fully, breadcrumbs turn a light golden-brown, and the sauce is bubbly around the edges.
- Serve: Remove from oven and serve warm, ideally with a fresh salad or crusty bread for a complete meal. Bon Appetit!
Notes
- Storage: Leftovers should be stored in a tightly sealed container in the refrigerator for up to 3-4 days. Reheat in the oven for best texture or microwave for 1-2 minutes until heated through.
- Make Ahead: The sauce and roasted tomatoes can be made in advance; combine and bake when ready to serve.
- Greens: To add extra flavor and nutrition, substitute or add other greens like roasted Brussels sprouts, spinach, collard greens, or asparagus.
- Dairy-Free and Gluten-Free Options: For dairy-free, substitute butter with a plant-based alternative and use dairy-free cheese. Use gluten-free breadcrumbs to make it gluten-free.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 70 mg
