Gluten-Free One Pan Cheesy Baked Gnocchi
Creamy, spiced one-pan baked gnocchi loaded with roasted butternut squash, mushrooms, and melted smoked gouda. This comforting vegetarian dish combines earthy sage and warm cinnamon with tangy tomato sauce and creamy cheese for a satisfying weeknight dinner. The butternut squash adds natural sweetness and texture while the spice blend creates depth. Serve hot with crusty bread to soak up the sauce. Perfect for cozy fall dinners or when you want restaurant-quality comfort food without the cleanup.
Ingredients
- 1 dash olive oil
- 10 ounce butternut squash, cubed
- 8 ounce cremini mushroom, halved
- 1 whole onion, diced
- 3 clove garlic, minced
- 1 tablespoon fresh sage, chopped
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 pinch salt
- 1 tablespoon tomato paste
- 2 tablespoon red wine
- 1 can tomato sauce
- ½ cup milk
- ¼ cup vegetable stock
- 1 pound sweet potato gnocchi, frozen or freshregular potato gnocchi1:1vegetarian
none
- ¼ cup grated parmesan cheese
- 8 ounce smoked gouda, shredded
Instructions
- 1
Preheat oven to 350°F.
- 2
Heat olive oil in large oven-safe skillet over medium-high heat.
- 3
Add butternut squash and cremini mushrooms, cook until softened, about 2 minutes.
- 4
Add onion, garlic, and fresh sage, cook until fragrant, about 1 minute.
- 5
Season with cinnamon, turmeric, cumin, and salt.
- 6
Stir in tomato paste and red wine, cook 1 minute.
- 7
Pour in tomato sauce, milk, and vegetable stock, simmer gently 5 minutes.
- 8
Stir in sweet potato gnocchi and cook 2 minutes.
- 9
Top with parmesan cheese and smoked gouda.
- 10
Transfer to oven and bake until cheese is bubbly, 15 minutes.
- 11
Garnish with fresh sage and serve with crusty bread.
Tips
Use frozen sweet potato gnocchi straight from the freezer - no thawing needed. It will cook through in the simmering sauce before baking.
Smoked gouda can be replaced with gruyere or fontina for different flavor profiles. The smoking adds depth but creamy aged cheeses work equally well.
Make sure your skillet is oven-safe before transferring. Cast iron or metal-handled stainless steel work best for this one-pan approach.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in 160 degrees C oven for 10-12 minutes until warmed through.
Assemble completely in oven-safe skillet through cheese topping stage. Cover with foil and refrigerate up to 8 hours. Add 5 minutes to baking time when starting from cold.
Serve immediately while cheese is bubbly and warm. Crusty bread essential for sauce. Pair with simple green salad or roasted vegetables.
Common Mistakes
Do not skip the initial sauté of squash and mushrooms to avoid watery texture in final dish.
Do not use non-oven-safe skillet to prevent handle damage and uneven cooking.
Stir gnocchi gently to avoid breaking during cooking to maintain intact dumplings.
Substitutions
Dairy-Free Swaps
General Alternatives
none
FAQ
Can I use fresh gnocchi instead of frozen?
Yes, fresh gnocchi works well. Reduce simmering time to 2-3 minutes since fresh gnocchi cooks faster. Add to sauce just before transferring to oven. Watch carefully to avoid overcooking and mushiness.
What if I don't have smoked gouda?
Substitute with gruyere, fontina, emmental, or a mix of cheddar and mozzarella. Use same weight. Avoid soft cheeses that won't brown. The final texture and flavor will shift slightly but remain delicious.
How long can I store leftovers?
Refrigerate covered up to 3 days. Freeze up to 2 months in airtight container. Thaw overnight in fridge before reheating. Reheat at 160 degrees C for 12-15 minutes covered to prevent drying.