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.
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 Tomatoes (Optional): If using, prepare roasted herb tomatoes according to the separate recipe before starting the main dish.
- Preheat Oven: Preheat your oven to 375°F to get ready for baking the gnocchi dish.
- 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.
- 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.
- 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.
- Incorporate Cheeses: Whisk in the grated parmesan and shredded mozzarella cheese until they are fully melted and the sauce thickens, about 2-3 minutes.
- 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.
- 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.
- 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.
- Serve: Remove from oven and serve warm alongside your favorite salad or bread for a complete meal. Enjoy!
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.
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
