Pumpkin Gnocchi Bake

Baked Gnocchi


6 serves
1 hour 30 minutes


Cheesy Gnocchi: what’s not to love?!  Baked gnocchi with melted mozzarella, pumpkin, sage and cream. A perfect vegetarian winter warmer.




125g Mozzarella Ball
1/4 cup Grated Parmesan
750g gnocchi
550g jap pumpkin
butter, for frying
1 red onion, diced
6 sage leaves
nutmeg, pinch
2 eggs
600ml cream


1 Preheat the oven to 180 degrees.
2 Cook gnocchi according to packet instructions, drain and set aside.
3 Peel, seed and slice pumpkin into thin slices.
4 Add a knob of butter to a large heavy-based pan, and sautè the onion. Then add the sage and the sliced pumpkin and cook until slightly softened. Remove the sage leaves when they become crispy and set aside.
5 To make the cheese sauce, in a separate bowl, combine 100 grams of grated Mozzarella, the Grated Parmesan, nutmeg, eggs and cream.
6 Transfer pumpkin and onion to a greased baking dish. Add the gnocchi and cheese sauce to the dish, gently stirring to mix thoroughly. Top with some extra Parmesan and the remainder of the grated Mozzarella.
7 Bake for 30-40 minutes or until golden brown on top. Spoon out serves and add sage leaves on top.

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