Baked Pumpkin Gnocchi with Thyme and Parmesan
This Baked Pumpkin Gnocchi with Thyme and Parmesan is a rich and creamy dish perfect for casual entertaining.
Equipment
- large pan
- mandolin
- Baking dish
Ingredients
Base Ingredients
- 1 tablespoon butter
- 1.5 lb store-bought potato gnocchi
- 1.5 lb pumpkin
- 1 red onion
- 2 tablespoon olive oil
- 1 teaspoon thyme leaves Use half the amount of dried thyme if fresh thyme is unavailable.
- 2 egg yolks
- 2.5 cups heavy cream/whipping cream
- 0.75 cup shredded mozzarella
- 0.25 cup grated parmesan
Instructions
Preparation
- Preheat oven to 390ºF/200°C.
- Grease a 13" round baking dish.
- Bring a large pan of water to the boil, salt it generously and add the gnocchi. Cook it as per the packet instructions and then drain and rinse in cold water.
- Remove any peel from the pumpkin and then use a mandolin or sharp knife to cut it into thin slices (no thicker than 0.2 inch) and about twice the length of the gnocchi.
- Peel and slice the onion into half moons.
- In a large bowl, mix the cooked gnocchi, sliced pumpkin, onion, olive oil and thyme.
- Whisk the cream together with the egg yolks and half of the mozzarella.
- Pour the mixture over the gnocchi and then transfer to the prepared baking dish.
- Sprinkle with the remaining mozzarella and parmesan and bake for 40 minutes until golden and bubbly.
Notes
The length/width of your pumpkin isn't too important; aim for about twice the size of the gnocchi. The thickness of the gnocchi is more critical for even cooking.
Nutrition
Serving: 1servingCalories: 700kcal
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