Air Fryer Pumpkin Gnocchi Bake (Creamy, Crispy & Cozy)
This Air Fryer Pumpkin Gnocchi Bake is the weeknight dinner you didn’t know you needed crisped edges, creamy center, and a nutty, herby finish that makes each bite sing. Think bubbling cheese, toasted sage, and cozy autumn vibes in under 40 minutes.
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.
Notes
No air fryer? Bake at 180°C for 20 minutes with 100ml stock, add gnocchi and cheese, then bake at 220°C for 10–15 minutes. Add pecans and sage at the end.