Dinner

Pumpkin Gnocchi Bake with Goat Cheese and Sage Recipe

BySimon Carel December 2, 2025December 2, 2025

Introduction

This Pumpkin Gnocchi Bake is a cozy and flavorful dish perfect for fall or any time you want a comforting meal. Creamy pumpkin sauce combined with tender gnocchi and tangy goat cheese creates a deliciously satisfying bake. It’s easy to prepare and perfect for a weeknight dinner.

The dish is a white rectangular baking dish filled with orange-colored gnocchi in a thick sauce. Scattered across the top are chunks of soft white cheese, and thin dark green herbs are spread over the gnocchi, adding contrast. The dish is placed on a white marbled surface with a white cloth with blue stripes on one side, and a white plate with a blue rim is seen nearby. The texture of the sauce looks creamy and smooth, covering the gnocchi evenly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 garlic cloves
2 tablespoons olive oil
1 15-ounce can pumpkin purée
1 1/2 cups vegetable broth
1/2 teaspoon chili powder
1/4 teaspoon nutmeg
1/4 teaspoon red pepper flakes
3/4 teaspoon kosher salt
Freshly ground black pepper
1/4 cup Greek yogurt
16-ounce package gnocchi
4 ounces goat cheese
2 teaspoons fresh sage, thinly sliced (about 5 medium leaves)

Instructions

Step 1: Preheat the oven to 375°F.
Step 2: Mince the garlic. In a large skillet, heat the olive oil over medium-low heat. Add the garlic and sauté for 1 to 2 minutes until fragrant but not browned.
Step 3: Carefully add the pumpkin purée and vegetable broth to the skillet, stirring to combine. Stir in chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring to a high simmer, bubbling constantly. Cook for 10 to 15 minutes until the sauce thickens.
Step 4: Remove 1/2 cup of sauce and mix it with the Greek yogurt in a small bowl. Return this mixture to the skillet and stir to combine. Taste and adjust seasonings if needed.
Step 5: Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2 to 3 minutes. Drain well.
Step 6: Combine the drained gnocchi and pumpkin sauce in a 9 x 9-inch baking dish. Top with dollops of goat cheese and sprinkle with sliced fresh sage.
Step 7: Bake for 15 minutes, until bubbly and heated through. Serve warm.

Tips & Variations

For extra richness, stir in a tablespoon of butter to the sauce after cooking.
Swap fresh sage for thyme if that’s what you have on hand.
Use store-bought or homemade gnocchi depending on your preference and time.
Add toasted walnuts or pecans on top for added crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The sauce may thicken when chilled; adding a splash of broth while reheating helps loosen it.

How to Serve

A white rectangular baking dish filled with soft, slightly bumpy orange gnocchi covered in a thick, smooth orange-brown sauce, topped with scattered white dollops of soft cheese and garnished with thin, dark green crispy herb strips evenly spread on top. The dish sits on a dark cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, you can roast and puree fresh pumpkin, but canned pumpkin purée is more convenient and provides consistent texture and flavor.

Can this dish be made vegan?

Yes, substitute the Greek yogurt with a plant-based alternative and replace goat cheese with a vegan cheese or nutritional yeast for a dairy-free version.