Pumpkin Gnocchi Bake with White Beans and Spinach
Potato gnocchi, cannellini beans and spinach baked in a savory pumpkin sauce with mozzarella and Parmesan.
Equipment
- Large pot
- Colander
- Large oven-safe skillet or 2-quart baking dish
- Measuring cups and spoons
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1/2 teaspoon dried rubbed sage
- 1/4 teaspoon ground black pepper
- 3/4 cup plain pumpkin puree 180 g; not pumpkin pie filling
- 3/4 cup low-sodium vegetable broth
- 1/2 cup heavy cream
- 1 pound shelf-stable potato gnocchi 454 g; prepare according to the package directions
- 1 15-ounce can cannellini beans drained and rinsed
- 4 ounces baby spinach 113 g
- 1/2 teaspoon fine salt start with half and adjust to taste
- 1 cup shredded mozzarella 113 g; low-moisture mozzarella
- 1/4 cup finely grated Parmesan about 25 g
Instructions
Method
- Heat the oven and cook the gnocchi: Heat the oven to 400°F (205°C). Bring a large pot of water to a boil. Cook the shelf-stable gnocchi according to its package directions, usually until it floats. Drain well. Use the package instructions rather than treating floating alone as a universal rule.
- Soften the aromatics: Meanwhile, warm the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for 5–7 minutes, stirring, until softened. Add the garlic, sage and pepper; stir for about 30 seconds without browning the garlic.
- Make the pumpkin sauce: Stir in the pumpkin puree, broth, cream and 1/4 teaspoon salt. Bring to a gentle simmer. Add the spinach in handfuls and stir until wilted, about 2 minutes. Taste and add the remaining salt only if needed.
- Combine and top: Fold in the drained gnocchi and cannellini beans. The sauce should coat the pieces while remaining slightly loose. Add a small splash of broth if needed. Transfer to a greased 2-quart baking dish if the skillet is not oven-safe. Scatter mozzarella and Parmesan evenly over the top.
- Bake and serve: Bake uncovered for 15–20 minutes, until the sauce bubbles throughout and the cheese has melted with a few golden spots. Allow a few minutes for the bubbling to settle before serving. Use a heatproof mitt for the skillet handle.
Notes
New untested editorial formulation; times and yield are estimates. No nutrition or cooking-test claims. Refrigerate promptly within 2 hours (1 hour above 90°F) and use within 3–4 days. Article and image review required.