Cheesy Pumpkin Gnocchi Bake
Rich, creamy comfort food at its finest! Perfect for a cozy fall meal.
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ingredients
- 2 Tbsp extra virgin olive oil or canola oil
- 1 small yellow onion diced
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 lb spicy Italian sausage
- 3 cloves garlic minced
- 1 28- oz can San Marzano tomatoes
- 1 cup whole milk
- 1 15- oz can pumpkin puree
- 1 1/2 cups vegetable broth
- 2 tsp fresh sage leaves chopped + more for topping
- 1/2 tsp chili powder
- 1/4 tsp nutmeg
- 1 16- oz package potato gnocchi
- 8 oz fresh mozzarella cheese torn
- 1 cup shredded provolone cheese
instructions
- Preheat oven to 425˚F.
- In an oven-safe skillet over medium-high heat, heat oil. Add onion, salt, and pepper, cooking until softened, stirring occasionally, about 5 minutes.
- Add sausage and garlic, cooking until browned, about 8 to 10 minutes, breaking up the large chunks as needed.
- Stir in tomatoes, milk, pumpkin, and broth. Add sage, chili powder, and nutmeg. Stir until combined and simmer for 15 minutes until thickened a bit.
- Stir in gnocchi and bring the mixture to a boil. Cook for about 5 to 10 minutes until gnocchi is cooked.
- Remove from heat and top with cheeses. Bake for 15 minutes until golden and bubbling. Serve warm. Garnish with fresh sage, if desired.