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Pumpkin Gnocchi Bake Recipe

Pumpkin Gnocchi Bake Recipe
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★★★★★

4.9 from 9 reviews

This Pumpkin Gnocchi Bake is a comforting and flavorful dish that combines tender pumpkin, soft gnocchi, creamy cheese, and crunchy pecans, all enhanced by crispy sage leaves. Perfectly cooked either in an air fryer or oven, this bake offers a rich, cheesy, and autumn-inspired meal that’s both satisfying and easy to prepare.

Ingredients

Scale

Main Ingredients

  • 350g pumpkin, peeled and diced into bite-sized cubes
  • 500g gnocchi
  • 400ml vegetable stock
  • ¼ cup single dairy cream

Cheeses

  • 50g blue cheese or soft goat’s cheese
  • 50g mozzarella or cheddar cheese

Other Ingredients

  • 6g sage leaves
  • 30g pecans
  • Pinch of salt and pepper
  • Small drizzle of oil (for sage leaves)

Instructions

  1. Prepare the Pumpkin: Dice the pumpkin into small cubes roughly 2cm wide. This size allows them to cook evenly and properly within 30 minutes.
  2. Cook Pumpkin (Air Fryer): In the air fryer basket or a baking dish that fits in the air fryer, combine the diced pumpkin with 100ml vegetable stock, salt, and pepper. Air fry at 170°C for 15 minutes until the pumpkin softens but still has some resistance when pierced with a knife.
  3. Cook Pumpkin (Oven): Preheat oven to 180°C (350°F). In an ovenproof dish, combine the diced pumpkin with 100ml vegetable stock, salt, and pepper. Roast for 20 minutes until slightly softened.
  4. Add Gnocchi and Cheese: Add the remaining 300ml vegetable stock to the basket or dish and nestle the gnocchi around the pumpkin pieces. Crumble the blue cheese or goat’s cheese on top and pour the cream over all ingredients. Gently stir to combine.
  5. Cook Gnocchi and Pumpkin: Air fry at 220°C (430°F) for 12 minutes or roast in the oven at 220°C (430°F) for 10-15 minutes, until the gnocchi and pumpkin are fully cooked and the mixture is bubbling.
  6. Add Topping: Sprinkle the mozzarella or cheddar cheese and pecans evenly on top of the gnocchi mixture.
  7. Finish Cooking: Continue air frying for 2 more minutes (or oven roasting for 2-3 minutes) until the cheese melts and turns golden brown.
  8. Crisp the Sage: Toss sage leaves in a small drizzle of oil until coated. Scatter the sage over the melted cheese and pecans. Air fry or roast for an additional 1 minute until the sage leaves are crisp and fragrant.

Notes

  • Ensure pumpkin cubes are about 2cm to guarantee even cooking.
  • You may substitute pecans with walnuts or almonds if preferred.
  • Blue cheese can be replaced with soft goat’s cheese for a milder flavor.
  • Adjust cooking times slightly based on your specific air fryer or oven model.
  • Use fresh sage leaves for best crispiness and flavor.
  • This dish can be served as a main or hearty side dish.

Nutrition

Keywords: pumpkin gnocchi bake, pumpkin gnocchi, cheesy gnocchi bake, air fryer pumpkin recipe, vegetarian gnocchi, autumn recipes, comfort food

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