Isn’t it funny how the seasons take over our whole personality? Even before the first crisp autumn breeze whisps its way in, we’re already decorating with those warm earthy tones and sipping on pumpkin-flavored everything. It’s a real joy, honestly. Well, since we’re in the mood, we might as well let the theme carry right on over into dinner with Fall Gnocchi! This savory pumpkin dish brings creamy, cheesy flavors that are warm and cozy, like the vibes you are craving, but are also a little elevated to ensure everyone is impressed. It’s never too early to celebrate the season, especially when you know Fall Gnocchi is a possibility!
Ingredients
- 2 (16-ounce) packages potato gnocchi
- 1 3/5 pounds Queensland Blue or Japanese pumpkin, cut into 1/2-inch-thick slices
- 1/4 cup plus 1 tablespoon olive oil, divided
- 2 egg yolks
- 2 1/2 cups cream
- 1/2 teaspoon nutmeg, finely grated
- 3/4 cup mozzarella, coarsely grated, divided
- 16 sage leaves, divided
- 3 1/2 ounces blue cheese, crumbled, divided
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease a round 4-quart baking dish.
Step 3 –In a large pot of salted boiling water, cook the gnocchi, according to the package directions.
Step 4 –Drain the gnocchi, then rinse it under cold water.
Step 5 –In a bowl, add the pumpkin and 1 tablespoon of the oil and toss to combine.
Step 6 –Add the cooked gnocchi, the egg yolks, the cream, the nutmeg, 1/2 cup of the mozzarella, 1/2 of the sage, and 1/2 of the blue cheese to the pumpkin and stir to combine.
Step 7 –Spoon the gnocchi mixture into the prepared baking dish and top with the remaining mozzarella.
Step 8 –Bake the gnocchi mixture until the pumpkin is tender, about 45-50 minutes.
Step 9 –While the gnocchi mixture is baking, in a skillet over medium heat, add the remaining oil.
Step 10 –Add the remaining sage to the oil and cook until it is crisp and bright, about 1 minute.
Step 11 –Use a slotted spoon to transfer the cooked sage to a paper-towel-lined plate. Reserve the oil in the skillet.
Step 12 –Sprinkle the fried sage and the remaining blue cheese over the gnocchi bake.
Step 13 –Serve the gnocchi bake drizzled with the reserved sage oil.
