Creamy Pumpkin and Spinach Baked Gnocchi

• 16 oz gnocchi
• 1 can (15 oz) pumpkin puree
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 tbsp breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook gnocchi according to package directions and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
4. 4 Stir in pumpkin puree, heavy cream, thyme, nutmeg, salt, and pepper. Simmer until slightly thickened.
5. 5 Add spinach and cooked gnocchi to the skillet, gently combining until warmed through.
6. 6 Transfer mixture to a greased baking dish. Top with mozzarella and Parmesan.
7. 7 Sprinkle breadcrumbs over the top.
8. 8 Bake for 20-25 minutes until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• Baking dish

Variations

• Add cooked sausage for a hearty twist.
• Substitute butternut squash for pumpkin.

Substitutions

• Use half-and-half if heavy cream is unavailable.
• Substitute feta cheese for a tangy flavor.

Pairings

• Serve with a crisp Pinot Grigio.
• Perfect with a side of roasted Brussels sprouts.

Nutrition

Tips

• For extra flavor, toast the breadcrumbs in a dry skillet before sprinkling.
• Add a pinch of red pepper flakes for a kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 25 minutes, then uncover and bake for an additional 10 minutes.

Serving Suggestions

• Pair with a simple arugula salad drizzled with balsamic vinaigrette.
• A side of garlic bread completes the meal.

FAQ