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Air Fryer Pumpkin Gnocchi Bake Recipe

Air Fryer Pumpkin Gnocchi Bake Recipe
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★★★★★

5 from 20 reviews

This Air Fryer Pumpkin Gnocchi Bake is a cozy, creamy dish featuring tender pumpkin cubes, pillowy gnocchi, and a luscious blend of cheeses, topped with crunchy pecans and crispy sage leaves. Perfect for autumn or whenever you crave a comforting, easy-to-make meal, this recipe can be prepared using an air fryer or a conventional oven.

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

Toppings and Extras

  • 30g pecans
  • 6g sage leaves

Instructions

  1. Prepare Pumpkin: Dice the pumpkin into 2cm cubes to ensure even cooking. Avoid larger pieces so they can cook through within the recommended time.
  2. Air Fryer Step 1: Place the diced pumpkin in the air fryer basket or a suitable baking dish with 100ml vegetable stock, salt, and pepper. Air fry at 170°C for 15 minutes until the pumpkin is soft but still retains some resistance when pierced.
  3. Combine Ingredients: Add the remaining vegetable stock to the basket and arrange gnocchi around the pumpkin. Crumble blue or goat’s cheese over the top, pour the cream evenly, and gently mix all components together.
  4. Air Fryer Step 2: Cook the mixture at 220°C for 12 minutes until the gnocchi and pumpkin are fully cooked and the dish is bubbling.
  5. Add Toppings: Sprinkle mozzarella or cheddar cheese and pecans on top, then air fry for an additional 2 minutes until the cheese melts and turns golden brown.
  6. Crisp Sage: Toss sage leaves lightly in oil and scatter over the dish. Air fry for one more minute to crisp the sage perfectly.
  7. Oven Preparation: Preheat the oven to 180°C (350°F). Combine diced pumpkin with 100ml vegetable stock, salt, and pepper in an ovenproof dish. Roast for 20 minutes until slightly softened.
  8. Assemble Oven Bake: Add remaining vegetable stock, nestle gnocchi around pumpkin, crumble blue cheese and pour cream over. Stir gently to combine.
  9. Oven Roast: Bake at 220°C (430°F) for 10-15 minutes until bubbling and cooked through.
  10. Add Oven Toppings: Sprinkle mozzarella or cheddar and pecans, then roast for 2-3 minutes to melt and brown the cheese.
  11. Crisp Sage (Oven): Drizzle sage with oil, scatter over dish, and bake for another minute until crisp.

Notes

  • You can substitute pumpkin with butternut squash if preferred.
  • Adjust cheese types based on personal preference or availability.
  • Ensure pumpkin cubes are uniform in size for even cooking.
  • Use a baking dish that fits tightly in your air fryer for best results.
  • This recipe is vegetarian-friendly but contains dairy and nuts.
  • For a gluten-free option, use gnocchi made from gluten-free ingredients.

Nutrition

Keywords: pumpkin gnocchi, air fryer gnocchi bake, creamy pumpkin bake, vegetarian gnocchi recipe, healthy autumn dinner

Find it online: https://todayfoodrecipe.com/air-fryer-pumpkin-gnocchi-bake-recipe/