Baked Pumpkin Gnocchi | Creamy Autumn Delight

Preparation

• 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 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 about 25 minutes until the squash and garlic are soft.
• 3
  Squeeze the roasted garlic cloves from their skins and place them in a blender along with the squash. Add thyme leaves, whipping cream, and chicken broth, then blend to a smooth, thick sauce. If the sauce is too thick, add a little more broth.
• 4
  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 about 25 minutes until the gnocchi are cooked through and the surface is golden brown and glossy.