Pumpkin and Sage Baked Gnocchi

All the richest fall flavors baked into one dish.

Prep Time: 5ish min
Cook Time: 40ish min
Yield: 6-8 servings

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Ingredients

For the gnocchi:
2 16oz packages of gnocchi
2 tbsp butter
1 tsp sage, minced
1/2 tsp salt
1/4 tsp pepper

For the sauce:
1/2 cup ricotta
1 15oz can of pumpkin
3 cloves garlic, minced
1 cup heavy cream
1/2 cup water
2 tsp sage, minced
1 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1 cup of mozzarella cheese, grated

Instructions

1. Start with the gnocchi. Melt butter in a large pan over medium heat. Once butter is melted, add the gnocchi (no need to boil it first), sage, salt, and pepper.

2. Saute the gnocchi until it’s golden brown on both sides, making sure to keep the pan moving to ensure even toasting. Once it’s crisp and brown, remove from heat and set aside.

3. Preheat the oven to 400°F.

4. Make the sauce. In another large pan, melt butter over medium heat. Once butter is melted, add the sage and garlic and saute until fragrant and the garlic has just started to brown.

5. Add the pumpkin, ricotta, cream, water, and spices. Mix until all the ingredients are well combined and the sauce is smooth, creamy, and thick.

6. Add the toasted gnocchi to the sauce and mix until every piece of gnocchi is covered. It' will seem like a lot of sauce, but trust me, that’s a good thing.

7. Pour into a baking dish (I used a 10.5” x 7.5”) and top with the grated cheese.

8. Bake at 400°F for 20-25 min until cheese is golden brown and bubbly.

9. Serve and eat!!