Bubbling Comté Pumpkin Gnocchi Bake With Bacon & Crispy Sage

by Zarina
Bubbling Comté Pumpkin Gnocchi Bake With Bacon & Crispy Sage

What could be better than gnocchi, bacon, and Comté cheese??  Add some roasted pumpkin to the mix, and this one is Autumn comfort food at its finest!

Homemade gnocchi with roasted sweet Delica pumpkin in the mix, blanketed in rich, creamy bacon and Comté cheese sauce made with soft sautéed onions and hints of garlic, thyme, sage and paprika. 

The pumpkin in the gnocchi gives off that gorgeous bright orange colour that looks so perfectly Autumnal, and it also adds a beautiful sweetness.

Another layer of Comté cheese is added right before baking, creating the most cheesy, crispy, toasty topping while the insides remain soft and creamy. 

Drool-worthy goodness at its best!

Bubbling Comté Pumpkin Gnocchi Bake With Bacon & Crispy Sage

Bubbling Comté Pumpkin Gnocchi Bake With Bacon & Crispy Sage

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 350g-500g Plain flour
  • 2 Pumpkins/ medium-sized, (I used Sweet Delica Pumpkins - this makes about 1kg of cooked, roasted pumpkin)
  • 2 Potatoes, medium, steamed or boiled, then skinned
  • 1 Egg
  • 1 tsp Sea salt
  • 0.5 tsp Freshly ground black pepper
  • A pinch of Nutmeg
  • 800g Gnocchi
  • Olive oil
  • 10 Slices Smoked bacon cut into 0.5 cm thick strips
  • 2 Onions, thinly sliced
  • 3 Garlic cloves crushed
  • 2 Bay leaves
  • 1 tbsp Thyme chopped fine
  • 1 tbsp Sage chopped fine + 20 Sage leaves, left whole
  • 320ml Chicken stock
  • Sea salt
  • Freshly ground black pepper
  • Pinch of sugar
  • 0.5 tsp smoked paprika
  • 0.5 tsp crushed red chilli flakes
  • 240ml Double cream
  • 320g Comté cheese grated, I used a mixture of Vieux and Jeune (both young and old aged)



  1. Preheat the oven to 200°C, line a couple of oven trays with parchment paper. 
  2. Using a large sharp knife, skin and remove the pumpkin seeds, cut them into thin slices and roast in the oven for about 15 minutes until it dries out a bit.
  3. Pat the pumpkin dry with kitchen paper to make sure all excess moisture is removed
  4. Crack the egg into a bowl, beat with a fork and set it aside
  5. Tip the flour onto your work surface and make a well in the middle
  6. While the pumpkin is still hot, add it to a ricer and crush directly into the well of flour
  7. Rice the potato and add that inside the well too. Start to work everything together with your hands, don’t over mix
  8. Make another well and add the beaten egg. Work the dough with your hands, trying to keep the working to an absolute minimum. If it seems too sticky, add a little more flour but don’t make it too doughy, or the gnocchi will be overly dense
  9. The flour variation depends on the type of pumpkin used. My Delica pumpkin needs less flour than other varieties, so use your judgement here. Keep in mind the less flour you use. The less-dense your gnocchi will be
  10. Roll the dough into a log shape, then cut into 8, roll each piece into a 1cm wide log
  11. Then cut the record into 2cm pieces using a sharp knife
  12. The pieces will look like small cylinders. Repeat this with all the dough, keeping it covered with a tea towel
  13. At this point, you can gently mark each cylinder with a fork or use a gnocchi paddle to achieve the traditional ridges
  14. Once you have observed all the gnocchi, they are ready to freeze until needed, or you can cook them right away
  15. If freezing, line them on a tray, spaced out from each other, freeze for at least 2 hours before transferring them to freezer bags. Once ready to use, cook directly from frozen



  1. Preheat the oven to 180°C
  2. Heat a large pan on medium-high heat with a bit of olive oil, add the bacon strips and cook until starting to brown slightly but not too crisp
  3. remove the bacon with a slotted spoon onto kitchen towels to drain
  4. Discard most of the rendered fat in the pan, leave about a tablespoon
  5. Add a little more olive oil and sauté the onions until soft
  6. Add the garlic and bay leaves, cook for a couple of minutes
  7. Add the chopped thyme, chopped sage and chicken stock, keep cooking until bubbling, simmer for about 5 minutes
  8. Add the salt, pepper, sugar, smoked paprika and crushed red chilli flakes
  9. Pour in the double cream and add 300g of the grated Comté cheese (reserve the remaining 20g for the top of the bake), stir until all the cheese melts and starts to bubble
  10. Bring a large saucepan of water to the boil and add plenty of salt
  11. Cook the gnocchi in batches. They will sink to the bottom before they float 
  12. When they rise to the top, cook for another couple of minutes
  13. Using a slotted spoon, transfer the gnocchi directly into the cheese sauce, add the bacon (reserve a little to sprinkle over the top) then carefully mix until combined
  14. Tip the mixture into a large oven dish, top with the remaining 20g of grated Comté cheese and bake for 20 minutes until the cheese is melted and the top looks golden and slightly toasted
  15. While the bake is in the oven, heat a frying pan with a few tablespoons of oil and fry the sage leaves until crisp, remove and drain on kitchen paper
  16. Remove the bake from the oven, garnish with crispy sage leaves and the reserved bacon
  17. Serve hot and enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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