Name: Baked Pumpkin Gnocchi with Thyme and Parmesan Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-inspired
Ingredients: 1 tbsp butter; 1.5 lb store-bought potato gnocchi; 1.5 lb pumpkin, peeled and thinly sliced; 1 red onion, peeled and sliced into half moons; 2 tbsp olive oil; 1 tsp fresh thyme leaves; 2 egg yolks; 2 1/2 cups heavy cream or whipping cream; 3/4 cup shredded mozzarella cheese; 1/4 cup grated parmesan cheese

Jump to Recipe

There’s something incredibly heartwarming about a dish like Baked Pumpkin Gnocchi with Thyme and Parmesan that brings comfort and elegance together in every bite. This recipe combines pillowy store-bought potato gnocchi with sweet, silky pumpkin slices, fragrant thyme, and a luscious, creamy sauce melted beneath a golden Parmesan crust. It’s the perfect meal for cozy evenings when you want something both satisfying and a little bit special, and it’s surprisingly simple to make. Once you try this baked delight, it’s bound to become one of your go-to recipes for seasonal dinners or anytime you crave fall flavors with a cheesy twist!

Baked Pumpkin Gnocchi with Thyme and Parmesan Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Baked Pumpkin Gnocchi with Thyme and Parmesan plays an important role in building layers of flavor and texture. From the tender gnocchi to the creamy sauce and fresh herbs, the simplicity of the ingredients makes the final dish shine.

1 tbsp butter: Adds a rich, silky base for sautéing and helps bring everything together with a smooth finish.
1.5 lb store-bought potato gnocchi: These soft gnocchi serve as the perfect fluffy foundation that absorbs all the creamy goodness.
1.5 lb pumpkin: Provides natural sweetness and a vibrant color that beautifully contrasts the cheesy sauce.
1 red onion: Adds a subtle sweetness and slight tang, balancing the creaminess and earthiness of the pumpkin.
2 tbsp olive oil: Lightly coats the vegetables, helping them roast nicely and enhancing their natural flavors.
1 tsp thyme leaves: Brings a fragrant herbal note that lifts the whole dish without overpowering it.
2 egg yolks: Enrich the cream sauce, giving it a luxuriously thick and velvety texture.
2 1/2 cups heavy cream/whipping cream: Creates the luscious base that envelopes the gnocchi and pumpkin slices.
3/4 cup shredded mozzarella: Melts into gooey pockets of cheese, adding creaminess and a mild, melty stretch.
1/4 cup grated Parmesan: Sprinkled on top for a nutty, crispy crust that perfectly finishes the dish.

How to Make Baked Pumpkin Gnocchi with Thyme and Parmesan

Step 1: Prepare Your Oven and Baking Dish

First, get your oven warmed up to 390ºF (or 200ºC) so it’s perfectly preheated and ready to bring your dish to golden bubbly perfection. Grease a 13-inch round baking dish to make sure nothing sticks and cleanup is a breeze later.

Step 2: Cook the Gnocchi

Bring a large pot of water to a rolling boil and don’t forget to salt it generously—this is your chance to season the gnocchi from the inside out. Follow the package instructions for cooking the gnocchi until just tender, then drain and rinse with cold water to stop the cooking process and keep them from getting mushy.

Step 3: Slice the Pumpkin and Onion

Peel the pumpkin carefully, then slice it thinly—aim for slices no thicker than 0.2 inch and roughly twice the length of each gnocchi piece. This thin slicing helps the pumpkin cook evenly with the gnocchi in the oven. Peel the red onion and cut into half moons, adding both texture and a touch of sweetness.

Step 4: Toss Ingredients Together

In a large bowl, combine the cooked gnocchi, sliced pumpkin, and red onion. Drizzle in the olive oil and sprinkle with thyme leaves. Toss everything gently but thoroughly so that every piece gets a light coat of oil and herb-infused flavor.

Step 5: Prepare the Creamy Sauce

Whisk together the heavy cream, egg yolks, and half of the shredded mozzarella in a bowl. This mixture will become the indulgent sauce that wraps the gnocchi and pumpkin in rich, velvety goodness.

Step 6: Assemble and Bake

Pour the cream mixture over the gnocchi and pumpkin in the bowl, then transfer everything into the prepared baking dish. Sprinkle the remaining mozzarella and grated Parmesan evenly on top. Bake in your hot oven for about 40 minutes until the top is golden brown, bubbly, and irresistibly inviting.

How to Serve Baked Pumpkin Gnocchi with Thyme and Parmesan

Garnishes

Fresh thyme sprigs or a light dusting of extra grated Parmesan on top brighten the dish just before serving. A grind of black pepper adds a little depth and contrast to the mild creaminess. For a pop of color and freshness, a handful of chopped parsley or microgreens works wonderfully.

Side Dishes

This Baked Pumpkin Gnocchi with Thyme and Parmesan pairs beautifully with a crisp green salad dressed simply with lemon and olive oil to balance the richness. Roasted vegetables with a hint of garlic or even sautéed spinach make excellent companions, keeping the overall meal balanced and vegetable-forward.

Creative Ways to Present

For an elegant dinner, serve this gnocchi straight from the baking dish, letting each guest scoop out their portion with the crispy top included. Alternatively, you can plate individual servings and drizzle with a little truffle oil or a tangy balsamic glaze for an unexpected twist. Adding toasted pine nuts or walnuts brings another layer of texture and nutty flavor.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, place them in an airtight container and store in the refrigerator for up to three days. The flavors meld conveniently overnight, making the dish even tastier the next day.

Freezing

While this dish is best enjoyed fresh, you can freeze it if needed. Freeze portions in a suitable airtight container before baking or after it has completely cooled, up to one month. Thaw overnight in the fridge before reheating to maintain texture and flavor.

Reheating

To bring your leftovers back to life, reheat in the oven at 350ºF (175ºC) until warmed through and bubbly, about 15-20 minutes, which helps preserve the crisp topping. Avoid microwaving if possible, as it can make the gnocchi a bit soggy.

FAQs

Can I use fresh gnocchi instead of store-bought?

Absolutely! Fresh gnocchi will work beautifully in this recipe and might offer a slightly lighter texture. Just be careful not to overcook them in the boiling step, as they can be more delicate than store-bought varieties.

Is it possible to make this recipe dairy-free?

Yes, you can substitute heavy cream with coconut cream or a cashew-based cream, and swap mozzarella and Parmesan for plant-based cheese alternatives. Keep in mind the flavors and textures will differ but still be delicious.

Can I add other vegetables to the dish?

Definitely! Roasted mushrooms, spinach, or even caramelized leeks work well with the flavors here. Just make sure to adjust the cooking times accordingly so nothing is under- or overcooked in the baking step.

What thyme works best for this recipe?

Fresh thyme is ideal for the best aroma and flavor, but dried thyme can be used in a pinch—just use about one-third the amount since it’s more concentrated. Both add a lovely herbal note to this comforting meal.

How can I make the topping extra crispy?

For an ultra-crispy topping, sprinkle some panko breadcrumbs mixed with melted butter along with the Parmesan before baking. This creates an irresistible crunchy crust that contrasts perfectly with the creamy interior.

Final Thoughts

Making Baked Pumpkin Gnocchi with Thyme and Parmesan is a wonderful way to celebrate cozy seasonal flavors in a dish that feels indulgent yet approachable. It’s the kind of recipe you’ll want to revisit again and again—not just for its creamy, cheesy goodness but for the warmth and comfort it brings to your table. I can’t wait for you to try it and see how effortlessly this humble combination transforms into something truly special!

Baked Pumpkin Gnocchi with Thyme and Parmesan Recipe

★★★★★

5 from 22 reviews

Author: Elara
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Baked Pumpkin Gnocchi with Thyme and Parmesan is a comforting autumn dish combining tender potato gnocchi and thinly sliced pumpkin, all baked in a creamy mixture enriched with egg yolks and topped with mozzarella and parmesan cheese. The subtle fragrance of fresh thyme adds a herbal note, making it a perfect cozy meal for chilly days.

Instructions

Preheat Oven: Preheat your oven to 390ºF (200°C) to prepare it for baking the gnocchi dish.
Prepare Baking Dish: Grease a 13-inch round baking dish with butter to prevent sticking and enable easy serving.
Cook Gnocchi: Bring a large pan of salted water to a boil, add the gnocchi, and cook according to the package instructions. Once cooked, drain and rinse the gnocchi in cold water to stop the cooking process and set aside.
Slice Pumpkin: Peel the pumpkin and cut into thin slices about 0.2 inches thick and roughly twice the length of the gnocchi pieces. This ensures even cooking and a pleasant texture in the bake.
Slice Onion: Peel the red onion and slice it into half moons for layering with the other ingredients.
Combine Ingredients: In a large bowl, mix together the cooked gnocchi, sliced pumpkin, sliced onion, olive oil, and thyme leaves until everything is evenly coated.
Prepare Cream Mixture: In a separate bowl, whisk together the heavy cream, egg yolks, and half of the shredded mozzarella cheese until smooth and well combined.
Assemble and Pour: Pour the cream mixture over the gnocchi and vegetable mixture, ensuring even distribution. Transfer everything into the prepared baking dish.
Add Cheese Topping: Sprinkle the remaining mozzarella and grated parmesan evenly over the top of the dish for a golden, bubbly crust after baking.
Bake: Bake in the preheated oven for 40 minutes or until the top is golden brown and the cream is bubbly. Allow to cool slightly before serving.

Notes

Thyme: Fresh thyme leaves work best for flavor; if using dried thyme, reduce quantity to 1/2 tsp as it is more concentrated.
Pumpkin Slicing: Using thin slices of pumpkin helps it cook evenly and blend well with the tender gnocchi without becoming mushy.
Gnocchi Cooking: Cooking the gnocchi in salted water and then rinsing with cold water prevents them from sticking and removes excess starch.
Baking Dish Size: Using a 13-inch round baking dish provides enough surface area for even baking and proper layering.
Cheese Variations: For a different flavor, you can experiment with fontina or gruyere cheese in place of mozzarella.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-inspired