Baked gnocchi with pumpkin and toma cheese
- Lactose Free
- Vegetarian
- Energy Kcal 750
- Carbohydrates g 101
- of which sugars g 7.6
- Protein g 34.9
- Fats g 22.9
- of which saturated fat g 11.56
- Fiber g 6.4
- Cholesterol mg 114
- Sodium mg 733
- Difficulty: Average
- Prep time: 50 min
- Cook time: 1 h 5 min
- Serving: 4
- Cost: Average
PRESENTATION
Baked gnocchi with pumpkin and toma cheese is a dish that really really shows off the cozy side of Northern Italy’s food scene. I mean, nestled near the Alps, folks there get super creative with regional cheeses like toma and the natural sweetness of roasted pumpkin. It makes this combo a beloved favorite. The gnocchi? Incredibly tender—like little pillows. And the pumpkin adds a subtle, sweet flavor that just screams autumn.
What really sets this dish apart is the bubbling layer of cheese—yeah, baked gnocchi—that brings everything together. It develops a crispy top thanks to the gratin method, and the toma melts beautifully into each bite. And it’s the perfect choice when you want something special, yet rustic. Aromatic herbs like sage or thyme get tossed in, adding little bursts of flavor and making the whole kitchen smell amazing as it cooks. It’s basically comfort food with an Alpine twist—heartwarming, cheesy and packed with taste.
In the north, some might swap out the pumpkin for other veggies, but there’s something about pumpkin gnocchi that perfectly complements the richness of toma. Compared to other toma cheese recipes, this one stands out because of how the soft gnocchi and slightly sharp cheese interact. Each forkful has a moist, almost creamy feel from the baked sauce, yet the top stays golden and crispy. It's a really really good mix of flavors and textures.
For anyone who loves Italian comfort food, or just wants to try an easy baked gnocchi idea, this is a great starting point. I gotta say, it’s the kind of meal that makes you want seconds, especially on chilly nights. Whether served as a main or a side, baked gnocchi with toma cheese brings a rich, tangy, and satisfying experience, bringing a taste of the Italian Alps right into your kitchen. Enjoying this dish is like wrapping yourself in a warm, cheesy blanket, perfect for any cozy evening. For sure.
You might also like:
INGREDIENTS
- for the gnocchi
- Potatoes 2.2 lbs (1 kg) - yellow-fleshed
- Type 00 flour 2 ½ cups (300 g)
- Eggs 1
- Fine salt 1 pinch
- Remilled durum wheat semolina to taste
- for the sauce
- Neapolitin pumpkin 0.88 lb (400 g) - (already cleaned)
- Extra virgin olive oil 1 tbsp (10 g)
- Garlic 1 clove
- Rosemary 3 sprigs
- Sage 3 sprigs
- Fine salt to taste
- Black pepper to taste
- for the gratin
- Toma cheese 7 oz (200 g) - (semi-aged)
- Grana Padano PDO cheese 1 oz (30 g) - (to grate)
How to prepare Baked gnocchi with pumpkin and toma cheese
To prepare the baked gnocchi with pumpkin and toma, start by boiling the potatoes. Place them in a pot with cold water 1 and turn on the heat. Once the water is boiling, count about 30-40 minutes, depending on their size. Peel them while still hot and immediately mash them onto the flour spread on the work surface 2. Then add the lightly beaten egg along with a pinch of salt 3
and knead everything with your hands 4 until you obtain a soft but compact dough 5. Remember that overworking them will make the gnocchi hard during cooking, so only knead as necessary. Take a portion of the dough and roll it with your fingertips to form strands about 0.75 inches thick 6; use some semolina to lightly flour the work surface as needed. Meanwhile, cover the remaining dough with a cloth to prevent it from drying.
Then cut the strands into small pieces 7 and, with a gentle pressure of your thumb, roll them on a gnocchi board to achieve the classic shape 8. If you don't have a gnocchi board, you can use a fork and roll them on the tines; again, use semolina flour to prevent sticking. As you prepare the potato gnocchi, place them on a tray with a lightly floured cloth, spaced apart from each other 9.
Now, take care of the sauce. Take the cleaned pumpkin and cut it first into slices 10 and then into cubes about 0.4 inches in size 11. In a pan, pour a drizzle of oil and add a clove of garlic cut in half. Add the rosemary sprigs 12
and sage leaves 13. Allow them to infuse over medium heat for 2-3 minutes, then add the pumpkin 14. Season with salt 15
and stir well 16. Wait a few minutes, then remove the rosemary sprigs 17, sage, and garlic. Cook the pumpkin for about 12 minutes total. Meanwhile, cut the cheese into cubes 18.
When the pumpkin is ready 19, cook the gnocchi in batches in plenty of boiling salted water as desired 20. As they are ready, drain them with a slotted spoon and transfer them into the pan with the pumpkin 21.
Add a drizzle of oil 22 and mix well. Now compose the cocottes. You will get 4 in total. Place a first layer of pumpkin gnocchi on the base 23, add some cubes of toma and grated Grana Padano DOP 34.
Cover with a second layer of gnocchi 25 and finish with more pieces of toma and grated Parmesan cheese 26. Bake in a preheated static oven at 392°F for 8 minutes, then turn on the grill at the highest setting and finish baking until well gratinated. This will take a couple of minutes. Remove the gnocchi from the oven, decorate with rosemary sprigs, and serve.