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Pumpkin Gnocchi Bake Recipe

Pumpkin Gnocchi Bake Recipe
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★★★★★

5.2 from 6 reviews

This delicious Pumpkin Gnocchi Bake is a comforting and hearty dish perfect for autumn. It features tender pumpkin cubes, pillowy gnocchi, creamy cheese, and crunchy pecans, all baked together with aromatic sage leaves. Whether cooked in an air fryer for quick convenience or roasted in the oven, this recipe delivers a warm, cheesy, and flavorful meal that’s easy to prepare and sure to please any crowd.

Ingredients

Scale

Main Ingredients

  • 350g pumpkin, peeled and diced into bite-sized cubes
  • 500g gnocchi
  • 50g blue cheese or soft goat’s cheese
  • 400ml vegetable stock
  • ¼ cup single dairy cream
  • 50g mozzarella or cheddar cheese
  • 30g pecans
  • 6g sage leaves
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Pumpkin: Peel and dice the pumpkin or butternut into small cubes about 2cm wide to ensure even cooking in under 30 minutes.
  2. Cook in Air Fryer: Place the diced pumpkin in your air fryer basket or a baking dish that fits snugly. Add 100ml vegetable stock, a pinch of salt, and pepper. Air fry at 170°C for 15 minutes until the pumpkin is tender but still slightly firm to the touch.
  3. Add Gnocchi and Cheese: Add the remaining vegetable stock, nestle gnocchi among the pumpkin, crumble the blue or goat’s cheese on top, and pour the cream evenly over the mixture. Gently combine them.
  4. Cook Further: Air fry at 220°C for 12 minutes until the gnocchi and pumpkin are fully cooked and bubbling.
  5. Add Toppings: Sprinkle mozzarella or cheddar cheese and pecans over the top. Air fry for an additional 2 minutes until cheese melts and turns golden.
  6. Prepare Sage: Lightly toss sage leaves in a small drizzle of oil and scatter over the dish. Air fry for 1 more minute until the sage is crisp and aromatic.
  7. Oven Cooking Alternative: Preheat oven to 180°C. Roast diced pumpkin with 100ml vegetable stock, salt, and pepper in an ovenproof dish for 20 minutes until tender with some resistance. Add remaining stock, gnocchi, blue cheese, and cream; stir gently. Roast at 220°C for 10-15 minutes until bubbly. Top with mozzarella or cheddar and pecans, roast 2-3 minutes until golden. Add oiled sage leaves and roast an additional minute to crisp.

Notes

  • You can substitute gnocchi for any soft pasta if desired.
  • Blue cheese can be replaced with goat’s cheese for a milder flavor.
  • Ensure pumpkin cubes are uniform in size for even cooking.
  • For extra crunch, toast pecans separately before adding.
  • Use fresh sage for best flavor and crispiness.
  • This dish can be made vegetarian by choosing vegetable-based stock and dairy cheese.

Nutrition

Keywords: Pumpkin gnocchi bake, autumn recipe, easy gnocchi dish, vegetarian gnocchi, cheesy pumpkin bake

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