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Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe

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★★★★

4 from 86 reviews

This Pumpkin Gnocchi Bake is a creamy, cheesy, and nutty comfort dish perfect for a chilly autumn dinner. Combining crisp and soft textures, it features tender pumpkin cubes, pillowy gnocchi, and a deliciously bubbling cheese topping with crunchy pecans and crisp sage leaves. Quick, easy, and satisfying, it’s an ideal family meal that can be made using either an air fryer or oven.

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
  • 1/4 cup single dairy cream
  • 50g mozzarella or cheddar cheese
  • 30g pecans
  • 6g sage leaves

Instructions

  1. Prepare the Pumpkin: Dice the pumpkin or butternut squash into small cubes roughly 2cm wide to ensure they cook evenly and quickly.
  2. Cook Pumpkin (Air Fryer): Place the diced pumpkin in the air fryer basket with 100ml vegetable stock, a pinch of salt, and pepper. Air fry at 170°C for 15 minutes, until the pumpkin is just starting to soften but still has some resistance.
  3. Cook Pumpkin (Oven): Preheat oven to 180°C. Place the diced pumpkin in an ovenproof dish with 100ml vegetable stock, salt, and pepper. Roast for 20 minutes until slightly tender with some resistance.
  4. Add Gnocchi and Dairy: Add the remaining 300ml vegetable stock to the basket or dish. Nestle gnocchi around the pumpkin pieces. Crumble blue or goat’s cheese over the top and pour the cream evenly. Gently stir everything together to combine.
  5. Cook Gnocchi and Pumpkin (Air Fryer): Air fry at 220°C for 12 minutes until the mixture is bubbling and the gnocchi and pumpkin are fully cooked.
  6. Cook Gnocchi and Pumpkin (Oven): Roast at 220°C for 10-15 minutes until bubbling and tender.
  7. Add Cheese and Pecans: Sprinkle mozzarella or cheddar cheese and pecans on top of the bake. Continue air frying for 2 minutes or roasting for 2-3 minutes until the cheese melts and turns golden.
  8. Crisp Sage Leaves: Toss sage leaves in a small drizzle of oil to coat. Scatter them over the top and air fry or roast for an additional minute until crisp.
  9. Serve: Remove from heat and serve warm, allowing the combination of creamy, cheesy pumpkin and gnocchi with crunchy pecans and sage to delight your palate.

Notes

  • Chef’s Tip: Add some ham by draping slices over the pumpkin in the air fryer and cook until crisp. Remove and crumble over the bake when serving for added flavor. Use Serrano, Parma, or Speck ham.
  • The air fryer cooks faster than an oven; monitor cooking times closely for your specific appliance.
  • Small pumpkin cubes (about 2cm) ensure even cooking in under 30 minutes.

Keywords: Pumpkin Gnocchi Bake, Autumn Recipe, Comfort Food, Air Fryer Gnocchi, Cheesy Bake, Vegetarian Dinner

Find it online: https://epicrecipebox.com/pumpkin-gnocchi-bake-with-blue-cheese-pecans-and-crispy-sage-recipe/