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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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!