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  • Writer's pictureMeagan Currell

baked pumpkin gnocchi

It's still pumpkin season! At least at Trader Joe's... so run and get yourself some of these pumpkin gnocchi for a sweet and savory dinner. I love baked gnocchi for a really easy dinner with little clean up. Just add gnocchi to a casserole dish with marinara sauce, veggies, and cheese and bake in the oven for 50ish minutes!

Hope you love it xo


1 small eggplant, diced

1 tbsp olive oil

1/4 tsp salt

1 cup cherry tomatoes, cut in half

14 oz pumpkin gnocchi (I used Trader Joe's)

24 oz marinara (I used Carbone tomato basil marinara)

5 oz mozzarella

2 tbsp grated parmesan

1/4 cup shredded cheddar cheese

5-6 fresh basil leaves

1 tbsp fresh thyme

1 tbsp bread crumbs (I used crunchy munch burnt toast flavor)

recipe (makes 6 servings)

  1. preheat oven to 375F

  2. cut eggplant into 1/4" thick cubes

  3. add 1 tbsp olive oil to a large frying pan over high heat and add eggplant and sea salt

  4. cook for 5-10 mins until fragrant, then add cherry tomatoes and cook for another 5-8 mins

  5. add 1/2 of marinara sauce to the bottom of a 13x8 casserole dish to form a thin layer

  6. add cooked eggplant, tomatoes, and sweet potato gnocchi to casserole dish

  7. pour remaining 1/2 marinara on top of veggies and top with cheddar cheese, parmesan cheese, and mozzarella

  8. top with fresh basil and thyme leaves, cover with aluminum foil, and bake in the oven for 50-60 mins

  9. bring casserole dish out and add bread crumbs, place back into the oven on broil for 5 mins

  10. serve with a few more basil leaves and a sprinkle of parmesan, and enjoy!

prep time: 1 hr 20 mins

nutrition per serving: 360 calories, 9g protein, 35g carbohydrate, 18g fat, 6g fiber


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