Baked Pumpkin Gnocchi with Thyme and Parmesan #SundaySupper
User Reviews
4.3
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
6
-
Calories
700 kcal
-
Course
Main Course
-
Cuisine
Italian
Baked Pumpkin Gnocchi with Thyme and Parmesan #SundaySupper
Description
This recipe layers cooked potato gnocchi with thin slices of peeled pumpkin and sliced red onion, seasoned with olive oil and fresh thyme leaves. The thinly sliced pumpkin softens and blends into the cream sauce, which consists of heavy cream, egg yolks, and half the mozzarella cheese, poured over the gnocchi mixture.
Baked in the oven, the dish develops a golden, bubbly cheese crust formed by remaining mozzarella and grated Parmesan on top. The result is a rich, creamy casserole combining the tender gnocchi’s softness with the delicate sweet flavor of pumpkin and the aromatic note of thyme.
This baked gnocchi casserole makes a warm, filling main or side dish suitable for cooler days. It pairs well with simple leafy greens to cut through the richness. Using fresh thyme heightens the herbal aroma, while dried thyme can substitute at reduced quantity.
The thickness of the gnocchi is important to ensure proper cooking and melting into the sauce. Cutting pumpkin slices about twice the size of gnocchi pieces helps even cooking. Fresh thyme is preferred but dried can be used in half the quantity.
Ingredients
- 1 tablespoon butter
- 1.5 lb potato gnocchi store-bought
- 1.5 lb pumpkin
- 1 red onion
- 2 tablespoon olive oil
- 1 teaspoon thyme see note 1, leaves
- 2 egg yolk
- 2 ½ cups heavy cream or whipping cream
- ¾ cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese grated
Instructions
- Preheat oven to 390ºF/200°C.
- Grease a 13" round baking dish.
- Bring a large pan of water to the boil, salt it generously and add the gnocchi. Cook it as per the packet instructions and then drain and rinse in cold water.
- Remove any peel from the pumpkin and then use a mandolin or sharp knife to cut it into thin slices (no thicker than 0.2 inch) and about twice the length of the gnocchi. (see note 2)
- Peel and slice the onion into half moons.
- In a large bowl, mix the cooked gnocchi, sliced pumpkin, onion, olive oil and thyme.
- Whisk the cream together with the egg yolks and half of the mozzarella.
- Pour the mixture over the gnocchi and then transfer to the prepared baking dish.
- Sprinkle with the remaining mozzarella and parmesan and bake for 40 minutes until golden and bubbly.
Notes
- Dried thyme can replace fresh thyme; use half the amount.
- Thinly slice pumpkin approximately twice the size of the gnocchi to match cooking time.
- Proper gnocchi thickness ensures it cooks through and melds into the sauce properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Calories | 700kcal | 35% |
| Carbohydrates | 53g | 18% |
| Protein | 14g | 28% |
| Fat | 50g | 77% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 221mg | 74% |
| Sodium | 595mg | 25% |
| Potassium | 504mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 11388IU | 228% |
| Vitamin C | 12mg | 13% |
| Calcium | 240mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
