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My pumpkin gnocchi bake is all about cozy fall flavors and super easy to make. You've got Hokkaido pumpkin matched with creamy cheese sauce, crisp spinach, and soft gnocchi. Baked in the oven, it's a veggie dish topped with crispy feta you'll want again and again.
Irresistible Combo
No peeling needed for Hokkaido! When you mix it with a rich sauce and tangy feta, all the best flavors pop. This is a hassle-free meal that'll warm you up when it's chilly outside.
What you’ll need
- Base: 1 onion, 200g spinach, 500g gnocchi, 500g Hokkaido pumpkin cubes.
- Sauce: 150g feta, 100g cream cheese, olive oil, broth.
- Season: Curry powder, pepper, salt.
How it’s done
- Last step
- Toss everything in a baking dish, stir in the gnocchi, sprinkle with feta, and bake for 45 minutes till it's crispy and golden on top.
- Sauce time
- Pour in the broth, toss in the cream cheese and spinach, season well.
- Pan-fry
- Sauté the onion till soft, let pumpkin cubes cook till they're golden.
- First up
- Get your oven hot, chop up onion and pumpkin into cubes.
Switch it up
Try a vegan version with soy cooking cream and dairy-free cheese. Walnuts add crunch and you can swap in mozzarella or parmesan for a different spin.
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Smart Tips
Cut your pumpkin into even pieces for best cooking. Make sure to use pre-cooked gnocchi. Don’t go heavy on salt since feta is already pretty salty.
Storing leftovers
Keeps in the fridge for a couple days. Freezing portions makes reheating a breeze—just use the microwave or oven.
Wow your friends
That bright color and smooth sauce? Total crowd-pleaser. You can get it ready ahead and only bake it right before you eat.
Seasonal twist
Stick with Hokkaido in fall, swap in sweet potato or zucchini for summer. There’s always something fresh to try all year long.
Cheese swaps
Feta is salty and gets you that crispy topping, mozzarella melts awesome and stays creamy. See what you like best!
Healthy bite
Pumpkin pumps up the vitamin A, spinach brings iron, gnocchi fills you up, and feta's full of protein. It all comes together for a feel-good meal.
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Texture perfection
Smooth sauce, juicy pumpkin, crunchy cheesy top—every bite’s got something fun going on.
Favorite pumpkin
Hokkaido’s super easy—leave the skin on, it’s mild and a bit sweet. You can use butternut or kabocha too, they cook up great.
Family favorite
Everyone digs this dish. Veggies, gnocchi, and cheese—kids and adults all come back for seconds.
Homemade Gnocchi
Want extra wow? Make your own gnocchi with potatoes, flour, and an egg. Skip the egg for a plant-based version!
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Use up leftovers
Grab whatever you’ve got in the fridge! Spare cream cheese or spinach? Toss them in—it’s easy on the wallet and good for the planet.
Frequently Asked Questions
- → Need to peel the pumpkin?
Don't bother peeling Hokkaido. Cooking softens the skin and it's packed with goodness. Plus, it makes your dish look awesome.
- → Can I pre-cook the gnocchi?
No need. Just toss the gnocchi in raw. They’ll cook up perfectly in the sauce while baking.
- → How long will leftovers keep?
Stash leftovers in the fridge for 2–3 days. Warm up when you want. You can freeze it, too.
- → What spinach should I use?
Fresh or frozen spinach both do the trick. If it’s fresh, snip off the stems before adding.
- → Can I swap in another pumpkin?
Butternut works well, too. Just remember—you’ll need to peel it, which you skip with Hokkaido.