One-Skillet Pumpkin Gnocchi Bake
A delicious One-Skillet Pumpkin Gnocchi Bake that's comforting and full of flavor.
Equipment
- 10-inch non-stick skillet
Ingredients
- 32 oz Potato Gnocchi
- 1 large Shallot, minced
- 1 clove Garlic, minced
- 1 tablespoon Olive oil
- 1 cup Chicken stock (+ more if needed)
- 1 cup Pumpkin puree
- 3 to 4 leaves Sage, chopped
- 1 tablespoon Chopped fresh rosemary
- 1 tablespoon Chopped fresh thyme
- 1 large Egg
- 0.5 cup Shredded gruyere cheese
- 0.75 cup Shredded mozzarella
- 0.5 cup Whipping cream
- 2 pieces Cooked bacon, diced (optional)
- Kosher salt and pepper to taste
Instructions
- Preheat an oven to 400 degrees. Prepare the gnocchi according to package directions. Drain the gnocchi and set aside.
- In a medium bowl combine the pumpkin puree, whipping cream, chopped sage leaves, rosemary, thyme, egg, Gruyere cheese, kosher salt, and pepper. Stir to combine.
- In a 10-inch non-stick skillet preheated to medium-high heat add the olive oil. Add the shallots, garlic, kosher salt, and pepper. Cook for a few minutes until the shallots have softened. Add in the pumpkin mixture and stir to combine. Gradually whisk in the chicken stock. Add more chicken stock if the sauce is too thick.
- Once the sauce has reached your desired consistency, add the reserved gnocchi. Toss the gnocchi with the sauce. Add the mozzarella cheese on top and bake for about 15 to 20 minutes or until golden brown. Remove from the oven and garnish with extra herbs and crispy bacon!
Nutrition
Serving: 1servingCalories: 480kcalCarbohydrates: 53gProtein: 21gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 550mgFiber: 3gSugar: 2gVitamin A: 12000IUVitamin C: 5mgCalcium: 300mgIron: 2mg
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