There’s something wildly comforting about the smell of roasted pumpkin and bubbling cheese filling the kitchen. This Air Fryer Pumpkin Gnocchi Bake hits every cozy note with its crisped edges, creamy middle, and just the right punch of nuttiness. It’s a warm hug in food form. And best of all? You can make it in under 40 minutes using your air fryer.
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Why You’ll Love This Air Fryer Pumpkin Gnocchi Bake
This pumpkin gnocchi dish is everything fall dreams are made of. Imagine tender gnocchi, bathed in velvety pumpkin cream, then crisped to golden perfection in your air fryer. The pecans add crunch, the sage brings fragrance, and the cheese? It pulls it all together into one dreamy bake.
You’ll love that this Air Fryer Pumpkin Gnocchi Bake doesn’t require boiling the gnocchi first. Just toss, layer, and bake easy enough for a weeknight, special enough for guests. Plus, it uses pantry staples and is naturally low-waste and budget-friendly.
Ingredients You’ll Need
- 350g pumpkin, peeled and diced into 2cm cubes
- 500g shelf-stable gnocchi
- 50g blue cheese or soft goat cheese
- 6g fresh sage leaves
- 400ml vegetable stock
- ¼ cup single dairy cream
- 50g mozzarella or cheddar cheese
- 30g pecans, roughly chopped
Optional: A pinch of salt and black pepper to season
If you’re not a fan of blue cheese, you can swap it for mozzarella or mild goat cheese. That’s what makes this pumpkin gnocchi bake so lovable it adapts to your taste.
How to Make Air Fryer Pumpkin Gnocchi Bake
Step-by-Step Instructions (Air Fryer Method)
- Dice your pumpkin into bite-sized chunks (roughly 2cm) so they cook through quickly
- In the air fryer basket or a snug oven-safe dish, combine the diced pumpkin with 100ml vegetable stock, salt, and pepper. Air fry at 170°C for 15 minutes, until the pumpkin starts to soften
- Add the rest of the stock and nestle in the gnocchi around the pumpkin
- Crumble blue cheese over the top and pour in the cream. Gently stir everything together
- Air fry at 220°C for 12 minutes until bubbling and golden around the edges
- Sprinkle mozzarella and pecans on top and air fry for 2 more minutes
- Toss sage leaves in a bit of oil, scatter over the dish, and air fry for 1 final minute until crisp and fragrant
This air fryer pumpkin gnocchi bake is the perfect mix of crispy and creamy textures. A one-dish wonder you’ll make again and again.
Oven Option
No air fryer? You can still enjoy this gnocchi bake in the oven.
- Preheat oven to 180°C
- Roast pumpkin with 100ml stock in an oven-safe dish for 20 minutes
- Add remaining stock and gnocchi
- Crumble in blue cheese, pour cream, and stir
- Bake at 220°C for 10 15 minutes until bubbly
- Add cheese and pecans, bake 2 3 minutes more
- Finish with crisped sage leaves, oiled and roasted for 1 minute
Tips for Best Results
- Cut pumpkin small: Larger chunks take longer and may not soften
- Stir gently after adding gnocchi to avoid breaking the dumplings
- Crisp sage at the very end for best texture
- Want to add meat? Drape slices of ham over the pumpkin while roasting, then crumble it on top at the end
Need more one-pan air fryer ideas? You’ll also love this Chicken and Eggs Breakfast Skillet: Easy Scramble Recipe
Storage & Reheating
Leftovers of this air fryer pumpkin gnocchi bake keep beautifully. Store in the fridge in an airtight container for up to 3 days. Reheat in your air fryer at 180°C for 5 7 minutes, or in the oven until warmed through. Avoid the microwave if you want to keep those edges crispy.
Variations
- Make it vegan: Use oat cream and vegan cheese
- Make it gluten-free: Choose gluten-free gnocchi (many brands have great shelf-stable versions)
- Use different squash: Butternut squash, kabocha, or even sweet potato work beautifully
- Add greens: A handful of spinach stirred in before the final bake adds color and a little extra nutrition
Craving another warm, savory dish? Try this Creamy Chicken Lasagna Soup for a cozy dinner twist.
More Cozy Fall Recipes
Recommended anchor text: “Make the most of fall nights with this Apple Sausage Stuffed Butternut Squashstew that’s hearty and deeply flavorful.”
Recommended anchor text: “You’ll also love thisCheesy Chicken Pastry Recipe Crispy, Golden & Irresistible for another quick, veggie-packed dinner.”
FAQ
Can I make this Air Fryer Pumpkin Gnocchi Bake ahead of time
Absolutely. Assemble it and refrigerate. When ready, just bake as directed
What’s the best gnocchi to use?
Shelf-stable potato gnocchi works great here. If using fresh gnocchi, reduce the air fryer time slightly
Can I use frozen pumpkin?
You can, but thaw and pat it dry first. Frozen pumpkin may release extra water which can thin out the sauce
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Air Fryer Pumpkin Gnocchi Bake (Creamy, Crispy & Cozy)
Ingredients
- 350 g pumpkin peeled and diced into 2cm cubes
- 500 g shelf-stable gnocchi
- 50 g blue cheese or soft goat cheese
- 6 g fresh sage leaves
- 400 ml vegetable stock
- ¼ cup single dairy cream
- 50 g mozzarella or cheddar cheese
- 30 g pecans roughly chopped
- Optional: A pinch of salt and black pepper to season
Instructions
- Dice your pumpkin into bite-sized chunks (roughly 2cm).
- In the air fryer basket or a snug oven-safe dish, combine the diced pumpkin with 100ml vegetable stock, salt, and pepper. Air fry at 170°C for 15 minutes, until the pumpkin starts to soften.
- Add the rest of the stock and nestle in the gnocchi around the pumpkin.
- Crumble blue cheese over the top and pour in the cream. Gently stir everything together.
- Air fry at 220°C for 12 minutes until bubbling and golden around the edges.
- Sprinkle mozzarella and pecans on top and air fry for 2 more minutes.
- Toss sage leaves in a bit of oil, scatter over the dish, and air fry for 1 final minute until crisp and fragrant.
- Serve warm with crusty bread or a simple green salad.