Skillet Baked Cheesy Pumpkin Gnocchi Recipe

I absolutely love how comforting and indulgent this Skillet Baked Cheesy Pumpkin Gnocchi Recipe turns out every time I make it. The creamy pumpkin sauce feels like a warm hug on a chilly evening, and when you bake it all together with melty cheese and crunchy breadcrumbs, you get this perfect balance of textures and flavors that’s just irresistible. If you’re like me and enjoy cozy meals that come together fairly quickly, you’ll find this recipe works wonderfully for weeknight dinners or casual weekend gatherings.

When I first tried this recipe, I was amazed at how the pumpkin puree adds a subtle sweetness and depth without overpowering the savory cheese and spices. Plus, the beauty of a skillet bake is that clean-up is easy, and it feels like a gourmet dish without fuss. This Skillet Baked Cheesy Pumpkin Gnocchi Recipe is one you’ll want to add to your repertoire for those moments when you want comfort food with a twist.

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Ingredients You’ll Need

These ingredients come together beautifully, giving you a creamy sauce with just the right kick of spice and loads of cheesy goodness. I recommend opting for organic or high-quality dairy and fresh herbs to make the flavors pop.

• Roasted Herb Tomatoes: Optional but add a lovely tang and depth; I like to roast fresh tomatoes with herbs if I have time.
• Potato Gnocchi: Store-bought works great, but homemade elevates this dish even more if you’re up for it.
• Organic Kale: Adds a fresh, earthy green note that balances the richness.
• Unsalted Butter: Melts into the sauce giving it a silky texture and richness.
• Garlic Cloves: Fresh garlic brightens up the sauce—don’t skip it!
• Sea Salt: Enhances all the flavors without overpowering.
• Black Pepper: Provides gentle heat and aroma; freshly cracked is my favorite.
• Garlic Powder: Adds a subtle background garlic flavor for extra dimension.
• Dried Parsley: Brings mild herbiness and freshness.
• Smoked Paprika: Gives a smoky undertone that complements the pumpkin beautifully.
• Ground Cinnamon: Just a touch adds warmth and enhances the pumpkin flavor.
• 100% Pumpkin Puree: Make sure it’s pure pumpkin and not pie filling for best results; homemade puree works wonderfully too.
• Organic Heavy Cream: Makes the sauce luxuriously creamy and silky.
• Organic Vegetable Stock: Lightens the sauce just enough without losing flavor.
• Shredded Mozzarella Cheese: Melts beautifully and adds gooey stretchiness.
• Freshly-Grated Parmesan Cheese: Sharpens and enriches the sauce with a salty punch.
• Bread Crumbs or Panko: For a crunchy topping that contrasts the creamy baked gnocchi.

Variations

I love tweaking this Skillet Baked Cheesy Pumpkin Gnocchi Recipe to suit my mood or what’s in the fridge — it’s super flexible. Feel free to experiment with different greens, cheeses, or even swap veggies to make it your own comfort food masterpiece.

• Add Crispy Bacon or Pancetta: I tried adding a bit of crispy pancetta once, and it introduced a smoky crunch that my family loved.
• Use Different Cheeses: Sharp cheddar gives it a bolder flavor, while mild cheeses keep it creamy and mellow.
• Dairy-Free Version: Swap out heavy cream with coconut milk and use vegan cheese alternatives to keep it cozy without dairy.
• Greens Variations: Spinach, collard greens, or roasted Brussels sprouts are great swaps or additions if you want a different twist.

How to Make Skillet Baked Cheesy Pumpkin Gnocchi Recipe

Step 1: Whip Up the Creamy Pumpkin Sauce

Start by melting butter in a medium-deep skillet over medium-high heat. Once it’s melted, add the minced garlic and sauté for about a minute until fragrant – don’t let it burn or get bitter. Next, toss in your sea salt, black pepper, garlic powder, parsley, smoked paprika, and cinnamon, stirring everything so the spices bloom in the butter. Stir in the pumpkin puree and combine it well with the fragrant butter blend. Now reduce the heat to medium-low and slowly whisk in the heavy cream and vegetable stock. Keep whisking gently until the sauce starts to thicken slightly—this usually takes 1-2 minutes. Finally, stir in the shredded parmesan and mozzarella cheese until melted and the sauce is beautifully creamy.

Step 2: Add Gnocchi, Kale, and Roasted Tomatoes

Once your sauce is ready and thickened, toss in the uncooked gnocchi along with the chopped kale and optional roasted herb tomatoes. I love how the kale adds a fresh pop of color and slight bitterness that balances the sweet pumpkin and rich cheese. Coat everything evenly in the sauce by stirring gently but thoroughly. This step ensures every gnocchi bite is silky and loaded with flavor.

Step 3: Top and Bake to Perfection

Remove your skillet from heat and sprinkle the remaining mozzarella cheese over the top, then cover it fully with breadcrumbs for a delightful crunch. Bake uncovered at 375°F (190°C) for 15-20 minutes. You’re looking for melted, bubbly cheese edges and nicely browned breadcrumbs on top. Once it’s done, pull the skillet out and let it cool just a couple minutes before serving – this helps everything settle and makes it easier to dish out. I find this bake truly brings the magic of the Skillet Baked Cheesy Pumpkin Gnocchi Recipe to life.

How to Serve Skillet Baked Cheesy Pumpkin Gnocchi Recipe

Garnishes

I love topping this dish with a sprinkle of fresh parsley or a pinch of cracked black pepper for color and brightness. Sometimes, I add a little drizzle of good-quality olive oil or a light dusting of extra parmesan for that finishing touch. These simple garnishes take the presentation up a notch and add fresh notes against the rich, cheesy base.

Side Dishes

Pair this cheesy pumpkin gnocchi with a crisp green salad dressed in tangy vinaigrette to cut through the richness. Garlic bread or crusty artisan bread also works perfectly if you want to soak up every bit of the creamy sauce. For something heartier on cold nights, roasted root vegetables or a simple sauté of Brussels sprouts complements the flavors beautifully.

Creative Ways to Present

For gatherings, I’ve served this skillet straight at the table in its baking dish, letting guests help themselves family-style—always a crowd-pleaser! For special occasions, I’ve tried layering individual portions in ramekins topped with fresh herbs and a crack of pepper, which looks fancy but is still easy to make. Adding edible flowers or a side of roasted nuts can also surprise and delight your guests.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Skillet Baked Cheesy Pumpkin Gnocchi Recipe keep really well in an airtight container in the fridge for up to 3-4 days. I find storing in the same skillet or a glass container helps keep the sauce creamy and prevents dryness. Just give it a stir before reheating if you notice the sauce has thickened or separated a bit.

Freezing

I’ve frozen this recipe a couple of times and it works, though the texture of the gnocchi changes slightly. To freeze, I let the dish cool completely, then transfer portions into freezer-safe containers. Thaw overnight in the fridge before reheating for best results. Keep in mind that fresh toppings like breadcrumbs won’t stay crunchy after freezing.

Reheating

To reheat, I prefer popping it back into a 350°F oven covered loosely with foil to retain moisture while warming through, which preserves the saucy texture and melty cheese. If I’m short on time, the microwave works too—just heat in short bursts and stir in between to prevent hot spots. A quick sprinkle of fresh cheese or herbs after reheating brightens the dish up again.

FAQs

Final Thoughts

This Skillet Baked Cheesy Pumpkin Gnocchi Recipe is one of those dishes that feels like a warm, delicious secret once you try it — and then you want to make it again and again. I love how it’s simple enough for a cozy weeknight dinner but still elegant enough to impress guests. If you’re craving something that’s creamy, cheesy, and just a little bit unexpected with that lovely touch of pumpkin, give this recipe a whirl. I promise, your family will go crazy for it, and you’ll find yourself keeping it in your go-to recipe rotation.

Skillet Baked Cheesy Pumpkin Gnocchi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 60 reviews

• Author: Megane
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Skillet Baked Cheesy Pumpkin Gnocchi is a comforting, creamy one-pan dish featuring tender potato gnocchi baked in a rich pumpkin-infused cheese sauce with kale and optional roasted herb tomatoes. Topped with melted mozzarella and crispy breadcrumbs, this flavorful autumn-inspired recipe is perfect for a cozy dinner.

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Ingredients

Units USM Scale 1x2x3x

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)

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Instructions

1. Prepare Roasted Tomatoes (Optional): If using, prepare roasted herb tomatoes according to the separate recipe before starting the main dish.
2. Preheat Oven: Preheat your oven to 375°F to get ready for baking the gnocchi dish.
3. Sauté Garlic and Butter: In a medium deep skillet over medium-high heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.
4. Add Seasonings and Pumpkin: Stir in salt, black pepper, garlic powder, dried parsley, smoked paprika, and ground cinnamon until well combined. Add the pumpkin puree and mix thoroughly with the spices and butter.
5. Create Pumpkin Cream Sauce: Reduce heat to medium-low. Slowly whisk in the heavy cream and vegetable stock to the pumpkin mixture until fully combined. Allow the sauce to slightly bubble and thicken for 1-2 minutes.
6. Incorporate Cheeses: Whisk in the grated parmesan and shredded mozzarella cheese until they are fully melted and the sauce thickens, about 2-3 minutes.
7. Add Gnocchi, Tomatoes, and Kale: Stir in the uncooked potato gnocchi, roasted herb tomatoes (if using), and chopped kale to coat everything evenly with the creamy sauce.
8. Top with Cheese and Breadcrumbs: Remove the skillet from stove heat. Evenly sprinkle the remaining 2 cups of shredded mozzarella and breadcrumbs on top of the mixture.
9. Bake the Dish: Place the skillet in the preheated oven (without cover) and bake for 15-20 minutes until the cheese is melted, the breadcrumbs are lightly browned, and the sauce is bubbly at the edges.
10. Serve: Remove from oven and serve warm alongside your favorite salad or bread for a complete meal. Enjoy!

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Notes

• STORAGE: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven for best results or microwave for 1-2 minutes until hot.
• MAKE AHEAD: Prepare the roasted tomatoes and pumpkin cream sauce ahead of time to streamline cooking on the day of serving.
• GREENS: Feel free to substitute or add other greens such as roasted Brussels sprouts, spinach, collards, or asparagus for added flavor and nutrition.
• DAIRY-FREE + GLUTEN-FREE OPTIONS: Use dairy-free cream and cheeses, and gluten-free breadcrumbs to adjust the recipe for dietary needs.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 550 kcal
• Sugar: 5 g
• Sodium: 650 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 57 g
• Fiber: 5 g
• Protein: 18 g
• Cholesterol: 70 mg