Creamy Pumpkin & Emmy Lou Baked Gnocchi

Creamy Pumpkin & Emmy Lou Baked Gnocchi

Fall is the perfect time for warm, comforting meals, and this creamy baked gnocchi brings together everything we love about the season. Tender potato gnocchi, a rich pumpkin cream sauce, fresh sage, and plenty of Hidden Springs Emmy Lou create a cozy dinner that's surprisingly easy to make.

The buttery, savory flavor of Emmy Lou balances the subtle sweetness of pumpkin, while a golden layer of melted cheese makes every bite worth savoring.

This is a wonderful recipe for a chilly evening, a family dinner, or a fall gathering.

Ingredients

Servings: 4–6 | Prep: 10 minutes | Cook: 25 minutes

  • 1 pound potato gnocchi

  • 1 cup pumpkin purée (not pumpkin pie filling)

  • 1 cup heavy cream

  • 1½ cups shredded Hidden Springs Emmy Lou, divided

  • 2 tablespoons butter

  • 3 cloves garlic, minced

  • 1 teaspoon fresh sage, finely chopped

  • ½ teaspoon dried thyme

  • ¼ teaspoon ground nutmeg

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ¼ cup reserved gnocchi cooking water, as needed

  • Fresh sage leaves for garnish

Instructions

1. Preheat the oven. Heat your oven to 400°F and lightly grease a medium baking dish.

2. Cook the gnocchi. Bring a pot of salted water to a boil. Cook the gnocchi according to package directions, usually 2–3 minutes or until they float. Reserve ¼ cup of the cooking water before draining.

3. Start the sauce. In a large skillet over medium-low heat, melt the butter. Add the minced garlic and chopped sage, cooking for about 1 minute until fragrant.

4. Add the pumpkin. Stir in the pumpkin purée, heavy cream, thyme, nutmeg, salt, and pepper. Cook gently for 3–4 minutes, stirring until smooth and heated through.

5. Make it cheesy. Reduce the heat to low and gradually stir in 1 cup of shredded Emmy Lou until incorporated. If the sauce becomes too thick, add a splash of reserved cooking water.

6. Combine. Gently fold the cooked gnocchi into the pumpkin cheese sauce until evenly coated.

7. Bake. Transfer everything to the prepared baking dish and sprinkle the remaining ½ cup of Emmy Lou over the top. Bake uncovered for 12–15 minutes, until bubbly and lightly golden.

8. Finish and serve. Let rest for a few minutes, then garnish with fresh sage and an extra sprinkle of Emmy Lou.

Serving Ideas

  • Pair with a crisp apple and arugula salad.

  • Serve alongside roasted Brussels sprouts or green beans.

  • Add cooked Italian sausage or crispy bacon for a heartier dinner.

  • Serve in individual baking dishes for a cozy fall gathering.

Farm Kitchen Tip

For a little extra flavor, lightly brown the butter before adding the garlic and sage. The nutty aroma pairs beautifully with pumpkin and the rich, savory notes of Emmy Lou.

Be sure to use plain pumpkin purée, not pumpkin pie filling. You want the natural, earthy sweetness of pumpkin without added sugar or spices.

Why Emmy Lou?

Our Emmy Lou is a Pecorino-style sheep milk cheese with a rich, buttery character and savory depth. Its flavor is a wonderful match for creamy pumpkin, fresh herbs, and tender gnocchi.

This is one of those recipes that makes the kitchen smell like fall and gives you another delicious reason to keep Emmy Lou in the refrigerator.

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