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Get ready for the dinner of Fall dreams with this Baked Gnocchi with Pumpkin Cream Sauce!
Side note before we dive (literally) into this baked gnocchi that is surrounded in just the most perfect pumpkin cream sauce, we have to talk about something… WHAT THE HECK IS THIS FALL?!!!!! Like to all my friends in the Southwest region of the US… AM I RIGHT?! It has been over 98 degrees everyday. My Fall soul is literally being crushed as I write this. Has it stopped me from making soups, casseroles, and other Fall goodies? No, but dang- give a girl some cold weather. Anywho, onward.
If you think pumpkin is only for sweet treats, you got another thing comin’! This Baked Gnocchi with Pumpkin Cream Sauce is seriously so good! And?! And it’s done in under 45 minutes. Get outta here if you need any more selling because it is THAT good.
Pumpkin Cream Sauce is definitely the star of this show
To make this sauce creamy and dreamy, after you’ve allowed the pumpkin puree to cook with the pancetta, shallots, and garlic we stir in ricotta. Wow, guys this may have been the best decision of 2020 this far. Personally I always need a little spice in my life, so I added red pepper flakes. You don’t have to do this, but if you like spice- you will love it.
Anyways, this is definitely a fun weekend meal or it is so effortless you could totally enjoy on a Wednesday. Whip this baby up!
Are you making this Baked Gnocchi with Pumpkin Cream Sauce?! Accompany with any of these salad options for the ultimate Fall meal!
Tools to make this recipe a breeze!
Make this recipe?! Tag all creations “@theseaonaljunkie” on Instagram! I love to see you make my recipes!
Baked Gnocchi with Pumpkin Cream Sauce
The ultimate Fall dinner is here! Baked Gnocchi with Pumpkin Cream Sauce is so easy to make! Whipped up in 45 minutes or less it's a keeper!
- 2 Cloves Garlic, minced
- 1 Shallot, minced
- 1 cup Pumpkin Puree
- 1 cup Chicken Stock
- 1/4 cup Ricotta
- 6 oz Mozzarella, sliced
- 8 oz Pancetta, cubed
- 2 pound Gnocchi
- 1/2 tsp Nutmeg
- 1 tbsp Fresh Sage
- 2 tbsp Red Wine Vinegar
- 3 sprigs Thyme
- 1 tsp White Pepper
- 1 tsp Salt (or more based on taste)
- Optional: 1 1/2 tsp Red Pepper Flakes
Make an ice bath and set aside. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Add gnocchi and cook for about 2 minutes until the gnocchi starts to floats. (you want them a tad underdone). Remove from water and submerge them into an ice bath to stop the cooking.
Heat a cast iron skillet until hot, add cubed pancetta and cook until most of the fat has rendered off. Once most of the fat has rendered off, add shallots and garlic and cook for 30 seconds, add in red wine vinegar, chopped sage, and thyme. Cook until the vinegar has almost evaporated. Stir in pumpkin puree, chicken stock, nutmeg and allow to simmer for five minutes. Turn off heat.
Stir in Ricotta and taste, season with salt and pepper. Add in gnocchi and stir to coat, smooth out in pan and top with mozzarella. Bake for 25 minutes, until cheese is golden.
5.8g Saturated fat