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To make this tasty dish, gather the following ingredients: - 1 lb potato gnocchi (you can use store-bought or homemade) - 1 cup pumpkin puree (canned or fresh) - 1/2 cup grated Parmesan cheese - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper (to taste) - 1/2 cup heavy cream - 1/2 cup shredded mozzarella cheese - Fresh parsley (for garnish) Feel free to customize your bake! You can add extra spices or use different cheeses. If you want a bit of heat, sprinkle in some red pepper flakes. For a healthier twist, you can even swap in whole wheat gnocchi. This recipe is all about making it your own! 1. Preheat the oven. Set it to 375°F (190°C). This helps cook the dish evenly. 2. Cook the gnocchi. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float. This usually takes about 2-3 minutes. 3. Drain the gnocchi. Once they float, drain them in a colander and set them aside. This step is key to prevent mushiness. 4. Melt the butter. In a saucepan over medium heat, add the butter. Wait until it melts, but don't let it brown. 5. Sauté the garlic. Add minced garlic to the melted butter. Cook for 1-2 minutes until it smells good. Watch closely so it doesn’t burn. 6. Prepare the sauce. Stir in the pumpkin puree and heavy cream. Add dried thyme, dried rosemary, salt, and pepper. Mix well and heat until smooth. 7. Combine the gnocchi. Gently fold the cooked gnocchi into the sauce. This coats them nicely. 1. Transfer the mixture. Pour the gnocchi and sauce into a greased 9x13 inch baking dish. Spread it evenly. 2. Layer the cheese. Sprinkle grated Parmesan cheese over the top. Then add shredded mozzarella for that gooey texture. 3. Bake it. Place the dish in the preheated oven. Bake for 25-30 minutes, until the cheese is golden and bubbly. 4. Cool before serving. Take it out of the oven and let it sit for a few minutes. This makes serving easier. Tips for Texture: To get that perfect cheesy layer, make sure to use fresh cheese. Avoid pre-shredded cheese, as it can contain anti-caking agents that prevent melting. Time Management: You can cook the gnocchi and prepare the sauce at the same time. This saves you about 10 minutes. For the full recipe, refer to the Buttery Garlic Parm Pumpkin Gnocchi Bake instructions above. - Choosing gnocchi: Look for fresh potato gnocchi. Brands like Giovanni Rana or Whole Foods' store brand are great options. They have a good texture and cook well. - Enhancing flavors: Use fresh herbs when possible. Basil, oregano, or even sage can add depth. You can also add a pinch of red pepper flakes for a mild kick. - Cooking tools: A large pot for boiling, a good colander for draining, and a sturdy baking dish are key. A silicone spatula helps mix without breaking the gnocchi. - Handling gooey cheeses: Avoid stirring too hard after adding mozzarella. This can cause the cheese to clump and become tough. Just sprinkle it on and let it melt beautifully. - Preventing mushy gnocchi: Do not overcook the gnocchi in boiling water. They should cook only until they float. If they sit too long, they can absorb too much water. - Baking times and temperatures: Stick to 25-30 minutes at 375°F (190°C). Watch for a golden top. If it browns too fast, cover it loosely with foil. This keeps it from burning while the inside cooks. {{image_2}} You can easily switch out a few ingredients to suit your needs. - Gluten-free options for gnocchi: Look for gluten-free gnocchi made from rice or corn. These work well and keep the dish tasty. - Dairy-free alternatives for cream and cheeses: Use coconut cream for a rich base. Nutritional yeast gives a cheesy flavor without dairy. - Seasonal veggie additions to enhance the dish: Add spinach or kale for greens. Roasted mushrooms or squash can add depth to the flavor. Pairing your Buttery Garlic Parm Pumpkin Gnocchi Bake with the right sides can elevate the meal. - Ideas on what to serve alongside: A simple green salad with a lemon vinaigrette complements the richness. Garlic bread is also a great side. - Recommended wine pairings: Try a crisp white wine like Pinot Grigio. A light red like Pinot Noir works too. - Portioning the dish for family-style serving: Serve it straight from the baking dish. Use a large spoon to scoop out portions for everyone. This style feels warm and inviting. To keep your buttery garlic parm pumpkin gnocchi bake fresh, follow these steps: - Refrigeration: Store leftovers in an airtight container. It will last up to 3 days. - Freezing: If you want to save it longer, freeze it in a freezer-safe container. It lasts up to 3 months. For best shelf-life, use glass or plastic containers with tight lids. When you're ready to enjoy your leftovers, reheat them gently. Preheat your oven to 350°F (175°C). Place the gnocchi bake in an oven-safe dish. Cover it with foil to keep it moist. Bake for about 15-20 minutes until heated through. This method helps keep the cheese and gnocchi's texture intact. If you're busy during the week, make this dish ahead of time. - Making in Advance: You can prepare the entire dish and store it before baking. Just follow the recipe up to the baking step. - Assembling Ahead: Layer the gnocchi and sauce in the baking dish. Cover it tightly with plastic wrap or foil. You can also freeze it before or after baking. If freezing before, let it cool completely first. When you're ready to bake it, remove it from the freezer and let it thaw in the fridge overnight. Then, bake as directed. These tips make it easy to enjoy a delicious meal without the rush! Check out the Full Recipe for more details. What can I use instead of pumpkin puree? You can use butternut squash puree or sweet potato puree. Both options give a sweet taste. You can also blend cooked carrots for a different flavor. How long can I store the Buttery Garlic Parm Pumpkin Gnocchi Bake? You can store it in the fridge for about three days. Just keep it in an airtight container. If you want to keep it longer, freeze it for up to two months. Can I use frozen gnocchi in this recipe? Yes, you can use frozen gnocchi. Just cook them straight from the freezer. Follow the package directions for timing. Is it possible to make this dish ahead of time? Absolutely! You can prepare it the day before and bake it just before serving. This saves you time and helps the flavors blend well. What to do if my gnocchi is mushy? If your gnocchi turns mushy, it may have cooked too long. Next time, cook them until they float. Drain them immediately and mix them gently with sauce. How to salvage burnt cheese on top? If the cheese is burnt, you can scrape off the top layer. Then, add fresh cheese and return the dish to the oven for a few minutes. This helps improve the look and taste. How to adjust for high altitude or different ovens? At high altitude, you may need to bake longer. Keep an eye on the cheese. If your oven runs hot, lower the temperature a bit. Always check for golden cheese as a sign of doneness. This Buttery Garlic Parm Pumpkin Gnocchi Bake is easy to make and delicious. You learned about the ingredients, cooking steps, and tips to avoid mistakes. I also shared variations and storage ideas that suit your needs. When you follow these steps, you’ll love your tasty meal. Enjoy sharing this dish with friends and family. Cooking can be fun and rewarding, so don't hesitate to try new things! Keep experimenting, and you’ll impress everyone with your skills.

Buttery Garlic Parm Pumpkin Gnocchi Bake

Indulge in this mouthwatering Buttery Garlic Parm Pumpkin Gnocchi Bake, perfect for a cozy dinner! With creamy pumpkin, melted cheeses, and tender gnocchi, this dish is packed with flavor and easy to make. Follow our simple steps to create this delicious bake that will impress your family and friends. Click to explore the full recipe and elevate your mealtime with this comforting fall-inspired dish!
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Ingredients Method

Ingredients
  

1 lb potato gnocchi (store-bought or homemade)
1 cup pumpkin puree
1/2 cup grated Parmesan cheese
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese
Fresh parsley for garnish

Method
 

Preheat the oven to 375°F (190°C).
    In a large pot of salted boiling water, cook the gnocchi according to the package instructions until they float to the surface. Drain and set aside.
      In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant, making sure not to burn it.
        Stir in the pumpkin puree, heavy cream, dried thyme, dried rosemary, salt, and pepper. Mix well until smooth and heated through.
          Add the cooked gnocchi to the sauce, tossing gently to coat them evenly.
            Transfer the gnocchi mixture to a greased 9x13 inch baking dish.
              Sprinkle the grated Parmesan cheese evenly over the top, then layer the shredded mozzarella cheese on top of that.
                Bake in the preheated oven for about 25-30 minutes, or until the cheese is golden and bubbly.
                  Remove from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped parsley.
                    Prep Time: 15 min | Total Time: 50 min | Servings: 4