Skillet Baked Cheesy Pumpkin Gnocchi

Baked gnocchi in a black skillet with a gold spoon, herbs, and pieces of bread.

5 from 6 votes

Skillet Baked Cheesy Pumpkin Gnocchi

If you're in need of a flavorful + rich weeknight meal to enjoy with the entire family this Fall season, then this Skillet Baked Cheesy Pumpkin Gnocchi is just the thing you need! Super easy to make + only requires one pot.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Keyword: baked, cheesy, dinner, easy, fall recipe, fall spices, family-friendly, gnocchi, kid-friendly, one pot, pasta, pumpkin

Servings: servings

Calories: 483kcal

Author: Shanika

Ingredients

ROASTED HERB TOMATOES:

2 cups roasted herb tomatoes, optional

BAKED GNOCCHI:

2 (16 oz.) packages potato gnocchi, homemade or store-bought
2 cups organic kale, chopped
2 Tbsps unsalted butter
3 garlic cloves, minced
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
1 cup 100% pumpkin puree (Not pie filling; See Post for homemade option)
1 ½ cups organic heavy cream
1 cup organic vegetable stock
1 cup shredded mozzarella cheese, organic (You can also use sharp cheddar, mild cheddar, etc.)
1 cup freshly-grated parmesan cheese

TOPPINGS:

2 cups shredded mozzarella cheese, organic
1 cup breadrcumbs (You can also use Panko breadcrumbs)

US Customary - Metric

Instructions

TO MAKE THE ROASTED TOMATOES:

If using tomatoes, see my roasted herb tomatoes recipe for this step!

TO MAKE THE CREAMY PUMPKIN SAUCE:

Preheat the oven to 375 degrees Fahrenheit.
In the medium deep skillet over medium-high heat, add the butter until melted. Add in the minced garlic and sauté until fragrant, about 1 minute.
Add in the seasonings: salt, black pepper, garlic powder, parsley, smoked paprika, and cinnamon and stir until combined. Add in the pumpkin puree and stir until combined.
Reduce the heat to medium-low and slowly add in the heavy cream and veggie stock, whisking until combined and the sauce begins to thicken a bit from the flour. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan and mozzarella cheese, whisking again until fully melted and sauce thickens, about 2-3 minutes.
Add in the uncooked gnocchi, roasted tomatoes (if using), and kale stirring everything together until they are fully coated.

BAKE EVERYTHING TOGETHER:

Remove the skillet from heat and sprinkle the remaining mozzarella cheese along with breadcrumbs atop everything until fully covered.
Bake (without being covered) for 15-20 minutes or so, or until cheese has fully melted, the top (breadcrumbs) is browned slightly, and the sauce is bubbly at the sides.
Remove from oven and serve with your favorite salad or bread.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To re-heat, simply heat in the oven for the best results or microwave for a minute or two until heated through.
MAKE AHEAD: See FAQ section for details!
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as roasted Brussels sprouts, spinach, kale, collards, or asparagus.
DAIRY-FREE + GLUTEN-FREE OPTIONS: See FAQ section for details!

Nutrition