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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/pumpkin-gnocchi-bake-recipe/