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.
Ingredients
Scale
Main 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
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
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 105 mg
Keywords: pumpkin gnocchi, baked gnocchi recipe, creamy gnocchi bake, autumn recipes, thyme and parmesan gnocchi, easy baked gnocchi
