Pumpkin Gnocchi Bake Recipe

Introduction

This comforting Pumpkin Gnocchi Bake combines tender pumpkin, pillowy gnocchi, and creamy cheese for a rich, cozy dish perfect for autumn nights. Easy to prepare and adaptable, it can be made in either an air fryer or oven. Layered with savory flavors and a crunchy pecan topping, it’s a satisfying meal that will become a favorite.

Ingredients

• 350g pumpkin, peeled and diced into bite-sized cubes
• 500g gnocchi
• 50g blue cheese or soft goat’s cheese
• 6g sage leaves
• 400ml vegetable stock
• 1/4 cup single dairy cream
• 50g mozzarella or cheddar cheese
• 30g pecans

Instructions

1. Step 1: Dice the pumpkin into small cubes about 2cm wide to ensure even cooking. If using an air fryer, place the pumpkin cubes in your basket with 100ml vegetable stock, a pinch of salt, and pepper.
2. Step 2: Air fry at 170°C for 15 minutes until the pumpkin is just starting to soften but still offers some resistance with a knife. If using an oven, preheat to 180°C and roast the pumpkin with stock, salt, and pepper in an ovenproof dish for 20 minutes.
3. Step 3: Add the remaining 300ml vegetable stock to your cooking dish or basket. Nestle the gnocchi evenly among the pumpkin chunks.
4. Step 4: Crumble the blue or goat’s cheese over the mixture, then pour the single cream on top. Gently stir to combine everything.
5. Step 5: For the air fryer, cook at 220°C for 12 minutes until the gnocchi and pumpkin are cooked through and bubbling. For the oven, roast at 220°C for 10-15 minutes until cooked and bubbling.
6. Step 6: Sprinkle mozzarella or cheddar cheese and pecans evenly over the top. Continue cooking—2 minutes in the air fryer or 2-3 minutes in the oven—until the cheese melts and turns golden.
7. Step 7: Toss sage leaves lightly in a drizzle of oil, then scatter them over the melted cheese and pecans. Air fry or roast for an additional minute until the sage is crisp and fragrant.

Tips & Variations

• For a meaty twist, add thin slices of Serrano, Parma, or Speck ham when air frying the pumpkin and cook until crisp; crumble over the final bake before serving.
• Use single cream as specified to keep the sauce rich but not too heavy; cream cheese is not recommended here.
• Dice the pumpkin evenly to ensure even cooking and perfect texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C until warmed through to maintain texture. Avoid microwaving to keep the gnocchi from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What type of cream is used in this recipe?

The recipe calls for single dairy cream, which is lighter than heavy cream and commonly used in the UK. It provides a creamy texture without being too rich. Cream cheese should not be used as a substitute.

Can this recipe be made without an air fryer?

Yes, the recipe includes detailed oven instructions. Roast the pumpkin and gnocchi in a baking dish at the specified temperatures and times for a delicious result without an air fryer.

Pumpkin Gnocchi Bake Recipe

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4.5 from 55 reviews

A comforting Italian-inspired Pumpkin Gnocchi Bake combining tender cubes of pumpkin and soft gnocchi baked with creamy cheese, aromatic sage, and crunchy pecans. This hearty dish is perfect for a cozy mains meal and can be made using an air fryer or oven for convenience and great flavor.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Mains
• Method: Air Frying
• Cuisine: Italian-inspired

Ingredients

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Vegetables and Greens

• 350g pumpkin, peeled and diced into bite-sized cubes
• 6g fresh sage leaves

Cheeses and Dairy

• 50g blue cheese or soft goat’s cheese
• 1/4 cup (approximately 60ml) single dairy cream
• 50g mozzarella or cheddar cheese

Pantry and Others

• 500g gnocchi
• 400ml vegetable stock
• 30g pecans
• Salt and pepper, to taste
• Small drizzle of oil (for tossing sage leaves)

Instructions

1. Prepare the pumpkin: Dice the pumpkin into small cubes roughly 2cm wide to ensure even cooking within the recommended time.
2. Cook pumpkin – Air Fryer method: Place the pumpkin cubes in the air fryer basket or a baking dish that fits your air fryer. Add 100ml vegetable stock, a pinch of salt, and pepper. Air fry at 170°C for 15 minutes until pumpkin is just tender and can be pierced with a knife with some resistance.
3. Cook pumpkin – Oven method: Preheat oven to 180°C (350°F). Place pumpkin cubes in an ovenproof dish with 100ml vegetable stock, salt, and pepper. Roast for 20 minutes until slightly softened with some bite remaining.
4. Add remaining ingredients: Add remaining 300ml vegetable stock to the basket or dish, then nestle gnocchi around the pumpkin chunks. Crumble the blue or goat’s cheese over the top and pour the single cream evenly over the ingredients. Gently stir to combine.
5. Cook gnocchi and pumpkin mixture – Air Fryer method: Air fry at 220°C (430°F) for 12 minutes until the mixture is bubbling and the gnocchi and pumpkin are cooked through.
6. Cook gnocchi and pumpkin mixture – Oven method: Roast at 220°C (430°F) for 10-15 minutes until cooked and bubbling.
7. Add cheese and pecans: Sprinkle mozzarella or cheddar cheese and pecans evenly over the top. Continue cooking for 2 minutes air frying or 2-3 minutes roasting in the oven, until cheese is melted and golden.
8. Prepare crispy sage: Toss sage leaves in a small drizzle of oil until coated. Scatter over the hot cheese and pecans. Air fry for a further 1 minute or return to oven for 1 minute until sage is crisp and fragrant.
9. Serve: Remove from heat and serve warm, enjoying the creamy, cheesy pumpkin gnocchi bake with crunchy pecans and crispy sage.

Notes

• Chef’s Tip: For a meat variation, add slices of Serrano, Parma, or Speck ham on top of pumpkin before air frying it. Cook until ham is crisp, then crumble on top when serving.
• When using an air fryer, keep an eye on cook times as models vary and ingredients may cook faster or slower.
• Use single cream (common in the UK) rather than heavy cream or cream cheese for the best texture and flavor.
• Ensure pumpkin cubes are roughly 2cm to cook evenly within 15-20 minutes.

Keywords: Pumpkin gnocchi bake, air fryer gnocchi, Italian vegetarian dinner, pumpkin recipes, baked gnocchi, sage and pecan gnocchi