Creamy Baked Gnocchi with Roasted Pumpkin, Spinach, and Sage - photo 1
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Creamy Baked Gnocchi with Roasted Pumpkin, Spinach, and Sage

Pikantne Vegetarian Dishes Main Dishes 90 min Medium 15 wyświetleń ~30.30 PLN - (0)
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Description

A warming, seasonal comfort food dish — delicate gnocchi in a velvety sauce made from roasted butternut squash, mascarpone, and cream, with the addition of fresh spinach and crispy sage. The dish combines the sweet notes of roasted squash with the creamy texture of the sauce and the intense flavor of parmesan, topped with a crunchy, buttery-sage sprinkle. Perfect for chilly winter evenings; it pairs wonderfully with a simple green salad and a glass of white wine. It presents beautifully in a deep baking dish — the gold-orange pieces of squash contrast with the green of the spinach and the light golden crust of the baked cheese.

Ingredients (16)

Servings:
4
  • Gnocchi (ready-made) 500 g
  • butternut squash, raw 800 g
  • Red onion 150 g
  • Garlic 3 ząbki
  • Fresh spinach (leaves) 200 g
  • Mascarpone 100 g
  • 30% cream 200 ml
  • Butter 30 g
  • Olive oil 30 ml
  • Parmesan (grated) 80 g
  • Fresh sage 0.3 pęczków
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper (ground) 2 szczypty
  • Nutmeg (grated) 1 szczypta
  • ✨ Opcjonalne
  • Pumpkin seeds (optional, roasted) 40 g
  • Chili flakes (optional, dried) 1 łyżeczka
💰 Szacowany koszt dania: ~30.30 PLN (7.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top and bottom, no fan). Peel the pumpkin: place it securely on the board and cut off both ends. Cut it in half lengthwise, scoop out the seeds with a spoon, and cut the flesh into cubes about 2 cm on each side. In a large bowl, mix the diced pumpkin with 15 g of olive oil, 1 g of salt (about 1/3 teaspoon), 1 g of freshly ground pepper, and a pinch of nutmeg. Spread evenly on a baking sheet lined with parchment paper.

Ingredients: butternut squash, raw, Olive oil, Salt, Black pepper (ground), Nutmeg (grated)
Use a large, sharp chef's knife to cut the pumpkin. The cutting board should be stable — trim the ends of the pumpkin to create a flat surface. If the pumpkin is very hard, gently warm it in the microwave for 20-30 seconds to make it easier to cut.
2

Place the baking tray with the pumpkin in the preheated oven and bake for 30–35 minutes, until the pieces are soft and slightly browned at the edges. Stir the pumpkin with a spatula every 15 minutes to ensure even browning.

Ingredients: butternut squash, raw
Use the visual cue: the pumpkin is ready when its edges have a slightly golden color, and the flesh can be easily pierced with a fork. Do not bake too long, as it will fall apart — nicely browned cubes have a more intense flavor.

Creamy sauce

3

While the pumpkin is baking, slice the onion into thin feathers and finely chop the garlic or press it through a garlic press. In a large skillet, heat 15 g of olive oil and 15 g of butter over medium heat. Add the onion and sauté for 6–8 minutes, stirring, until it becomes translucent and lightly golden. Add the garlic and sauté for 30–40 seconds, until it starts to smell fragrant but does not burn.

Ingredients: Red onion, Garlic, Olive oil, Butter
Use a wide frying pan with a diameter of about 26 cm, preferably with a thick bottom. Frying on too high heat will burn the onion instead of sautéing it. Stir with a wooden spoon.
4

Pour the 30% cream into the sautéed onions and add the mascarpone. Reduce the heat to low and stir until the mascarpone melts and combines with the cream — about 3–4 minutes. Season with 1 g of salt and 1 g of pepper, and add a grated pinch of nutmeg (about 1 g). Simmer gently until the sauce thickens slightly — about 4–5 minutes.

Ingredients: 30% cream, Mascarpone, Salt, Black pepper (ground), Nutmeg (grated)
Use a silicone spatula to scrape the mascarpone thoroughly from the sides of the bowl. The sauce should be smooth and silky — if it's too thick, add 1–2 tablespoons of the gnocchi cooking water later.
5

When the pumpkin is baked, remove it from the oven and transfer about 2/3 of the pieces to the pan with the sauce. Keep the remaining pumpkin for decoration. Using an immersion blender or a countertop blender, blend the contents of the pan into a smooth puree — if using a countertop blender, let the contents cool for a few minutes first and blend in batches. The sauce should be creamy and uniform.

Ingredients: butternut squash, raw, 30% cream, Mascarpone
Use an immersion blender directly in the pan, keeping it at the bottom of the vessel to avoid splattering. If you don't have a blender, mash the pumpkin with a fork until as smooth as possible, then strain it through a sieve.

Preparing the gnocchi

6

In a large pot, bring 2 liters of water (about 2000 ml) to a boil with 5 g of salt. Add the gnocchi in batches to the boiling water - cook for 2-3 minutes; the gnocchi are ready when they float to the surface and then for another 30-60 seconds. Remove with a slotted spoon to a plate. If necessary, drain and reserve 2 tablespoons of the cooking water.

Ingredients: Gnocchi (ready-made), Salt
Use a large pot so the gnocchi have space and don't stick together. Cook in batches to prevent the water temperature from dropping too much. Save some of the cooking water — it can help thin the sauce.

Combining ingredients

7

Add the cooked gnocchi and fresh spinach to the creamy sauce in the pan. Over medium heat, gently stir for 2–3 minutes, until the spinach leaves wilt and the gnocchi are coated in the sauce. If the sauce is too thick, add 1–2 tablespoons of the reserved gnocchi cooking water to achieve the desired consistency.

Ingredients: Gnocchi (ready-made), Fresh spinach (leaves)
Gently mix to prevent the gnocchi from falling apart. Use a wide spatula and make sure the spinach is evenly distributed.

Assembly and Baking

8

Transfer half of the gnocchi mixture with the sauce to a baking dish measuring about 24 × 20 cm (or to a deep pan). Evenly arrange the remaining pieces of roasted pumpkin on top and cover with the second half of the gnocchi. Sprinkle 60 g of grated Parmesan evenly and scatter 10 g of sage (the leaves will be sautéed later).

Ingredients: Gnocchi (ready-made), butternut squash, raw, Parmesan (grated), Fresh sage
Use a baking dish with a capacity of about 2 liters. If you don't have one with exactly those dimensions, use a similarly deep dish so that the layers are not too thin.
9

Place the dish in the preheated oven at 200°C and bake for 15–18 minutes, until the cheese melts and forms a slightly golden crust. If you want a stronger browning, turn on the broiler (grill/upper heating element) for 2–3 minutes at the end, making sure not to burn the cheese.

Ingredients: Parmesan (grated)
When grilling, stand by the oven and watch the process — the grill works quickly and can easily burn. Use heat-resistant kitchen gloves when removing the dish.

Frying the sage (finishing)

10

In a small skillet, melt the remaining 15 g of butter over medium heat. When the butter starts to lightly foam, add the fresh sage leaves one by one and fry for 20–40 seconds on each side until they become crispy. Remove the leaves to a paper towel to drain excess fat.

Ingredients: Butter, Fresh sage
Use a small non-stick skillet. Sage cooks very quickly — be vigilant not to burn the leaves (they will become bitter).

Decoration and serving

11

Remove the casserole from the oven and let it sit for 3–4 minutes to allow the sauce to slightly stabilize. Garnish with crispy sage, sprinkle with the remaining grated Parmesan (20 g), and optionally with toasted pumpkin seeds (optional). If you like a spicy kick, sprinkle with a bit of chili flakes.

Ingredients: Parmesan (grated), Pumpkin seeds (optional, roasted), Chili flakes (optional, dried), Fresh sage
Letting the casserole sit for a few minutes after taking it out will make portioning cleaner and the sauce won't spill out too quickly. Use a spatula to serve portions.

Serving

12

Serve hot, placing a portion on wide plates. You can add a simple arugula salad with a bit of oil and lemon juice on the side, which will brighten the creamy flavor of the dish.

Ingredients: Gnocchi (ready-made)
Serve immediately — creamy gnocchi taste best right after baking. If preparing in advance, store the sauce and gnocchi separately and combine before baking.

Fun Fact

💡

PUMPKIN: Pumpkin was one of the staple vegetables cultivated by the indigenous people of North America. In Italian cuisine, pumpkin (especially varieties like butternut or hokkaido) has gained popularity in risottos and gnocchi due to its creamy texture after roasting.

Best for

kolacja zimowa spotkanie towarzyskie komfortowa kolacja dla rodziny

Tips

🍽️ Serving

Serve with a simple, tangy salad (arugula with lemon) to balance the creaminess. You can add thinly sliced, lightly caramelized pears for a sweet-salty flavor contrast. For a vegan version, replace the mascarpone and cream with soy cream and use vegan cheese.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days — it's best to separate the sauce from the gnocchi. To reheat: warm in the oven at 160°C for 10–12 minutes or in a pan with a little cooking water to restore the creamy consistency. Freezing after baking is not recommended, as the texture of the cheese and pumpkin may change.

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