Baked Pumpkin Gnocchi with Parmesan Crust

Preparation & Roasting

• 1
  Preheat the oven to 190 °C and prepare a baking sheet.
• 2
  Cut off the top of the garlic bulb so that all cloves are visible. Peel the butternut squash, remove the seeds, and cut the flesh into small pieces. Place the squash on the baking sheet, add the garlic bulb, season everything with salt and pepper, and drizzle with olive oil. Roast in the preheated oven for approx. 25 minutes until the squash and garlic are soft.

Sauce & Baking

• 1
  Squeeze the roasted garlic cloves from their skins. Place the squash and garlic in a blender. Add thyme leaves, cream, and broth, and blend to a smooth, thick sauce. If the sauce is too thick, add a little more broth.
• 2
  Place the raw gnocchi in a baking dish, add the pumpkin sauce, mix well, and spread evenly. Sprinkle with grated mozzarella and finely grated Parmesan. Bake in the hot oven for approx. 25 minutes until the gnocchi are cooked and the surface is golden brown and shiny.