Baked Pumpkin Gnocchi with Thyme and Parmesan (2024)

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Updated: Oct 26th 2019 • Published: Oct 15th 2017 • 30 Comments

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4.32 from 32 votes

This Oven Baked Pumpkin Gnocchi with Thyme and Parmesan is the perfect vegetarian one pot dish for casual entertaining.

The sauce is rich and creamy and packed with wonderful fall flavours. The ultimate cheese and pasta bake dinner.

This baked pumpkin gnocchi is the epitome of comfort food! Pillows of potato gnocchi are baked with sliced pumpkin, onions, cheese and cream.

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The result is the most delicious pan of gnocchi ever. It makes the house smell like a big warm hug! Honestly this might be my favourite gnocchi recipe ever!!!!

Baked Pumpkin Gnocchi with Thyme and Parmesan (2)

Turning comfort food into entertaining food

When it comes to comforting pasta dishes I think thisBaked Pumpkin Gnocchi with Thyme and Parmesan hits the bulls eye.

Plus it is a crowd pleaser, and although the recipe takes 50 minutes, for 40 of those the dish is in the oven, so that gives you plenty of time to lay the table and make a quick side salad and an appetizer.

Actually for a rich main dish like this I would suggest rather than a sit down appetizer, perhaps serve a light canapé instead. Something like my Seared Sesame Tuna Bitesor just have some delicious olives and a glass of bubbly ready for your guests. I love thesecitrus herb marinated olivesfrom Amanda, The Chunky Chef.

Then finish the meal with a simple dessert like myBaileys Affogato 99. Simple and delicious!

Baked Pumpkin Gnocchi with Thyme and Parmesan (3)

If you want to dress this dish up, you can bake it in individual dishes, like the picture above. Served like this it is a very elegant yet comforting dish. In smaller dishes like this check the pots after 30 minutes, if a knife goes through the pumpkin easily they are done.

Enjoy x

Pin this recipe for Baked Pumpkin Gnocchi.Pin it here.

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Baked Pumpkin Gnocchi with Thyme and Parmesan #SundaySupper

Claire | Sprinkle and Sprouts

ThisBaked Pumpkin Gnocchi with Thyme and Parmesan is the perfect one pot dish for casual entertaining. It is rich and creamy and packed with wonderful fall flavours. Recipe from Sprinkles and Sprouts | Delicious food for easy entertaining.

4.32 from 32 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 700 kcal

Ingredients

1 tablespoon butter
1.5 lb store-bought potato gnocchi
1.5 lb pumpkin
1 red onion
2 tablespoon olive oil
1 teaspoon thyme leaves - see note 1
2 egg yolks
2 ½ cups heavy cream/whipping cream
¾ cup shredded mozzarella
¼ cup grated parmesan

Instructions

Preheat oven to 390ºF/200°C.
Grease a 13" round baking dish.
Bring a large pan of water to the boil, salt it generously and add the gnocchi. Cook it as per the packet instructions and then drain and rinse in cold water.
Remove any peel from the pumpkin and then use a mandolin or sharp knife to cut it into thin slices (no thicker than 0.2 inch) and about twice the length of the gnocchi. (see note 2)
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Peel and slice the onion into half moons.
In a large bowl, mix the cooked gnocchi, sliced pumpkin, onion, olive oil and thyme.
Whisk the cream together with the egg yolks and half of the mozzarella.
Pour the mixture over the gnocchi and then transfer to the prepared baking dish.
Sprinkle with the remaining mozzarella and parmesan and bake for 40 minutes until golden and bubbly.

Notes

If you haven't got fresh thyme, use half the amount of dried thyme.
The length/width of your pumpkin isn't too important, aim for about twice the size of the gnocchi. The thickness of the gnocchi is far more important, as it allows it to cook in the given time and means that as it cooks it starts to melt into the sauce.

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

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Reader Interactions

Comments

Carol says
September 28, 2022 at 4:06 am

Love the recipe . You want to try skipping the boiling of the gnocchi as it will cook beautifully in the oven without that extra step.
Reply
Willow says
June 07, 2021 at 1:25 pm

This sounds delicious! I don't have a 13inch round pan. Would a 9 in x 13 in rectangular pan be the same size and work well or do I need to adjust the ingredient measurements?
Thanks 😊
Reply
- Claire McEwen says
  June 13, 2021 at 10:40 am
  
  I wouldn't adjust the ingredients, I think your pan will be more than fine.
  You might just find you need a little more or a little less cheese on the top.
  Hope that helps
  Cx
  Reply
jordan newman says
September 29, 2020 at 9:24 pm

Hello!
I don't know if I will be able to get fresh pumpkin, can I use canned purée and just mix in?
Thanks!
Reply
- Claire McEwen says
  October 21, 2020 at 9:50 am
  
  I haven't tried it, but I think it might work.
  Sorry I can't be more help.
  Cx
  Reply
- Colleen says
  December 29, 2020 at 11:36 pm
  
  I made this with puree and it worked just fine!
  Reply
  - Claire McEwen says
    January 13, 2021 at 10:32 pm
    
    That is great to know, thank you Colleen 🙂
    Cx
    Reply
    See Also
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AJ says
February 27, 2020 at 5:39 am

I’m not sure what I did wrong with this recipe, but I pulled it out of the oven and there was a fair layer of oil pooling on the top... is that usual?
Reply
- Claire McEwen says
  February 28, 2020 at 2:14 pm
  
  Hi AJ,
  Sorry to hear that, it isn't something I have encountered so not usual. Did you replace either of the cheeses? As I find I sometimes get oil coming off a dish when I use a cheddar on the top. That is the only thing I can think of?
  Sorry again.
  Claire
  Reply
Jenny says
October 25, 2019 at 6:20 pm

Question on the pumpkin slices; As I've never cooked with pumpkin I'm not sure how to interpret!
How long are the slices supposed to be? Could you maybe give full dimensions, in addition to the thickness?
Reply
- Claire McEwen says
  October 26, 2019 at 7:49 am
  
  Hi Jenny,
  With the pumpkin you want to cut it so the slices are about twice the size of the gnocchi. A little shorter or longer won't matter as the key is the thickness, this way they start to melt and meld with the creamy sauce.
  Thank you for the question. I will edit the recipe to make it a little clearer.
  Hope you enjoy the dish Cx
  Reply
Bailey says
September 21, 2019 at 6:08 pm

This sounds amazing, definitely adding it to my autumn rotation!
Reply
- Claire McEwen says
  September 23, 2019 at 9:14 am
  
  It is the perfect Autumnal comfort food 😀
  Reply
Chrissy says
September 06, 2018 at 9:05 pm

Full of pumpkin AND cheesiness?! YES please. I just made homemade gnocchi the other day with a white cream sauce, so now I'm doing the homemade gnocchi again but with this delish pumpkin combo!!
Reply
- Claire McEwen says
  October 02, 2018 at 8:06 am
  
  Thank you Chrissy, we are such gnocchi fans that any way I can get it into our weekly meal plan anyway I can 😉
  Reply
Jennifer Fishkind says
September 06, 2018 at 8:53 pm

These were amazing! My family loved everything about it!
Reply
- Claire McEwen says
  September 12, 2018 at 5:33 pm
  
  Oh I am so happy your family loved it! It is just a big old comforting bowl of yum isn't it? 😉
  Reply
Shirley Muscat says
April 17, 2018 at 10:08 pm

Hi Claire
Thank you very much for your recipe. I made the dish for my husband this afternoon for lunch. He was so happy and he absolutely loved it. He told me this dish was out of the ballpark! It will now be a regular on the menu for him. Once again much thanks!
Reply
- Claire McEwen says
  April 17, 2018 at 10:23 pm
  
  Oh Shirley, I am happy to hear this.
  Thank you so much for coming back to comment.
  So glad your husband enjoyed it 😀
  Reply
Ben Myhre says
November 04, 2017 at 8:00 pm

This looks like a wonderful meal. Your pictures are making my mouth water and I want these for breakfast (its still early here).
Reply
- Claire McEwen says
  November 12, 2017 at 11:45 pm
  
  Thank you 😀
  And I think gnocchi for breakfast sounds like a great plan! 😉
  Reply
Jennifer says
October 18, 2017 at 9:36 am

Looks lovely. What size are the individual dishes?
Reply
- Claire says
  October 20, 2017 at 6:59 pm
  
  Hi Jennifer, they are 4" (10cm), hope that helps!
  Reply
Karly says
October 18, 2017 at 8:16 am

Oh YUM! This is the perfect fall dinner- I feel all warm and fuzzy just thinking about my first (and second and thousandth) bite of this. Love it!
Reply
Laura Dembowski says
October 16, 2017 at 3:52 am

This would make an awesome addition to a Thanksgiving spread.
Reply
Liz says
October 16, 2017 at 12:08 am

This is one gorgeous pasta dish! The color and flavors are wonderful!!
Reply
Elizabeth says
October 15, 2017 at 10:26 pm

Oh my heavens this sounds amazing! I'm going to make it for dinner tonight as I have 1/4 of a veg box pumpkin needing used up (it's just my husband and I for dinner tonight). Thanks for the inspiration! Going to replace the mozza with gouda (shop's too far away on this rainy day), but other than that.... ooh I can't wait!
Reply
- Claire McEwen says
  October 22, 2017 at 9:00 pm
  
  I think gouda will be fabulous!!!! It will add a nice nutty edge to the dish! (I totally get not wanting to head to the shops! Our local store is 30 minutes away so I avoid it heading out for single items too!)
  I hope you love it as much as we do.
  Leftovers are great the following day too 😀
  Reply