Pumpkin Gnocchi Bake Recipe

If you’re craving something cozy and comforting with a burst of autumnal flavors, let me introduce you to the Pumpkin Gnocchi Bake. This vibrant dish combines tender pumpkin cubes, pillowy gnocchi, and the creamy tang of blue or goat’s cheese, all melded together with a touch of fragrant sage and crunchy pecans. Whether made in an air fryer or traditional oven, it’s the kind of bake that feels like a warm hug on a plate, perfect for those chillier evenings or anytime you want a soul-soothing meal that’s both elegant and super easy to whip up.

Ingredients You’ll Need

Every ingredient in this recipe plays a starring role—from the sweet pumpkin to the creamy cheeses—all working together to create a dish bursting with flavor and texture. These essentials aren’t just simple components; they’re the building blocks of that signature Pumpkin Gnocchi Bake taste that’s hard to resist.

• Pumpkin (350g): Peeled and diced, pumpkin adds a natural sweetness and vibrant color that gives this bake its heart and soul.
• Gnocchi (500g): Soft and pillowy, gnocchi provides a wonderful, chewy texture that contrasts beautifully with the tender pumpkin.
• Blue cheese or soft goat’s cheese (50g): Offers a creamy, tangy punch that enriches every bite with an irresistible depth of flavor.
• Sage leaves (6g): Fresh sage brings an earthy, herbal aroma that elevates the dish and adds a lovely crispness when roasted.
• Vegetable stock (400ml): Helps cook the pumpkin without drying it out, infusing gentle savory notes into the bake.
• Single dairy cream (¼ cup): Adds silkiness and binds everything together for a luscious, creamy finish.
• Mozzarella or cheddar cheese (50g): Melted on top for gooey, golden goodness that makes this bake downright irresistible.
• Pecans (30g): Toasty pecans bring a delightful crunch and nutty flavor that perfectly balance the creamy elements.

How to Make Pumpkin Gnocchi Bake

Step 1: Prepare the Pumpkin

Start by peeling and dicing your pumpkin into bite-sized cubes roughly 2cm wide; this size ensures they cook evenly and become tender but not mushy. Whether you’re using an air fryer or oven, the goal is to soften these cubes just enough to meld perfectly with the gnocchi later on.

Step 2: Soften the Pumpkin

If using an air fryer, toss the diced pumpkin with 100ml of vegetable stock plus a pinch of salt and pepper in your fryer basket or a baking dish that fits inside it. Air fry at 170°C for about 15 minutes until you can easily pierce the pumpkin with a knife, but it still holds some resistance. For the oven method, roast the pumpkin in an ovenproof dish with the same seasoning and stock at 180°C for 20 minutes or until just tender.

Step 3: Add Gnocchi and Cheese

Next, nestle the gnocchi around the softened pumpkin and pour in the remaining vegetable stock. Crumble your choice of blue or goat’s cheese over the top and drizzle the cream all over. Gently stir everything to combine—the cheese will start to melt into a creamy sauce that coats the gnocchi and pumpkin beautifully.

Step 4: Cook Until Bubbling

For the air fryer, increase the temperature to 220°C and cook for around 12 minutes, allowing the gnocchi to cook through and the mixture to bubble with flavor. In the oven, roast at the same temperature for 10 to 15 minutes until the dish is cooked and bubbling—this will bring everything together in a delicious, velvety bake.

Step 5: Add Toppings and Finish Cooking

Sprinkle the mozzarella or cheddar cheese and pecans over the top, pressing them lightly into the surface. Return to the heat for an extra 2 minutes (in the air fryer or oven) until the cheese melts and turns golden, and the pecans toast lightly for added crunch.

Step 6: Crisp the Sage

Finally, toss your sage leaves in a drizzle of oil so they crisp up nicely when roasted. Scatter them evenly over the top and return the dish to the heat for one last minute. This finishing touch adds a burst of herbal aroma and a perfect crispy contrast that makes this Pumpkin Gnocchi Bake truly unforgettable.

How to Serve Pumpkin Gnocchi Bake

Garnishes

Fresh sage leaves crisped in oil are more than just decoration—they add beautiful herbal notes and a touch of elegance. For extra flair, sprinkle a handful of toasted pecans over the top or drizzle a bit more cream right before serving for a luscious finish.

Side Dishes

This bake is rich and filling on its own, but if you want a well-rounded meal, consider pairing it with a crisp green salad dressed lightly with lemon or balsamic vinegar to cut through the creaminess. Steamed green beans or roasted Brussels sprouts also offer a wonderful balance with their slight bitterness and crunch.

Creative Ways to Present

Serve the Pumpkin Gnocchi Bake in individual ramekins for a charming presentation, perfect for dinner parties. Layer the gnocchi and pumpkin mixture in a clear glass dish to showcase the beautiful orange cubes and golden melted cheese. Adding edible flowers or microgreens on top can bring a pop of color and refinement to your table.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Pumpkin Gnocchi Bake in an airtight container in the refrigerator for up to three days. It reheats beautifully, making it a great choice for quick meals during busy weeks.

Freezing

You can freeze the bake before adding the final cheese and pecan topping. Cover tightly with foil or plastic wrap and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge and add your toppings fresh before baking or air frying until bubbly and golden.

Reheating

Reheat in a preheated oven at 180°C until warmed through and bubbly again, about 15-20 minutes. Alternatively, you can use an air fryer for a crispier finish. Avoid microwaving if possible to maintain that gorgeous texture and prevent sogginess.

FAQs

Can I use butternut squash instead of pumpkin?

Absolutely! Butternut squash is a perfect substitute and offers a similar sweetness and texture, making it just as delicious in this bake.

Is it possible to make this dish vegan?

Yes, switch out dairy cream and cheeses for your favorite plant-based alternatives, and use a vegetable stock that’s vegan-friendly. The dish will still taste amazing with those adjustments.

Can I prepare this recipe without an air fryer?

Definitely. The oven instructions provide a reliable alternative, and the bake still comes out wonderfully tender and flavorful when cooked in a conventional oven.

What kind of gnocchi works best?

Store-bought potato gnocchi work perfectly here. Just make sure not to overcook them in the bake so they keep their delightful pillowy texture.

How do I get the sage leaves crispy without burning?

Toss them lightly in oil and add them at the very end of cooking, whether in the air fryer or oven, for just about a minute. Keep a close eye on them so they crisp nicely without burning.

Final Thoughts

If you’re looking to impress your friends or just treat yourself to a comforting, flavorful meal, you’ve got to try this Pumpkin Gnocchi Bake. It’s the kind of dish that feels like a special occasion but is so easy to put together that it can become a regular favorite. Once you’ve had a taste of that creamy, cheesy goodness paired with roasted pumpkin and crispy sage, you’ll be making this one again and again.

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