This Creamy Pumpkin Gnocchi Bake is the ultimate cozy comfort dish that balances earthy, sweet roasted pumpkin with pillowy gnocchi, rich cream, tangy cheese, and crispy sage. Whether you’re using an air fryer or the oven, this recipe delivers a bubbling, golden, melty meal that’s both hearty and elegant.

It’s a perfect way to bring fall flavors to the table, and the combination of blue or goat’s cheese with toasted pecans and a creamy base makes it feel just a little luxurious—without the hassle of complicated steps or ingredients.

Creamy Pumpkin Gnocchi Bake with Sage & Pecans

Why You’ll Love This Recipe

Comfort food at its finest with minimal prep
Uses basic ingredients but tastes restaurant-worthy
Customizable with different cheeses or nuts
Can be made in an air fryer or oven
Great for weeknights or casual entertaining
A beautiful vegetarian main or side dish

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Ingredients

350g pumpkin (or butternut squash), peeled and diced into 2cm cubes
500g gnocchi
50g blue cheese or soft goat’s cheese
6g sage leaves
400ml vegetable stock
¼ cup single cream
50g mozzarella or cheddar cheese
30g pecans
Salt and pepper to taste

Instructions

Air Fryer Method

Pre-Cook the Pumpkin
Add the diced pumpkin and 100ml of vegetable stock to your air fryer basket or dish. Season with salt and pepper. Air fry at 170°C (338°F) for 15 minutes, until the pumpkin starts to soften but still holds its shape.
Add Gnocchi and Cheese
Pour in the remaining vegetable stock, then add the gnocchi and gently mix with the pumpkin. Crumble the blue or goat’s cheese over the top and pour the cream evenly across the mixture.
Bake Until Bubbling
Air fry at 220°C (430°F) for 12 minutes until the gnocchi is cooked and everything is bubbling and hot.
Top with Cheese and Pecans
Sprinkle mozzarella or cheddar and the chopped pecans on top. Air fry for another 2 minutes, or until the cheese is melted and golden.
Add Crispy Sage
Lightly oil the sage leaves and place them over the dish. Air fry for 1 minute until they are crisp and aromatic.

Oven Method

Preheat Oven
Preheat to 180°C (350°F).
Roast Pumpkin
Add pumpkin and 100ml vegetable stock to an ovenproof dish. Season with salt and pepper. Roast for 20 minutes until pumpkin begins to soften.
Add Gnocchi and Cheese
Add remaining stock and gnocchi, gently stir to combine. Crumble blue or goat’s cheese over the top and pour in the cream.
Bake Until Bubbling
Increase oven temperature to 220°C (430°F) and bake for 10–15 minutes, until gnocchi is tender and mixture is bubbling.
Top with Cheese and Pecans
Sprinkle over the mozzarella or cheddar and pecans. Bake another 2–3 minutes until golden and melted.
Finish with Sage
Toss sage leaves in a bit of oil and place on top. Bake for 1 more minute until crisp.

Variations

Cheese Swap: Use feta, ricotta, or a blend of Parmesan and cheddar
Nut-Free: Skip the pecans or use pumpkin seeds
Add Protein: Mix in shredded chicken or crispy pancetta
Go Vegan: Use plant-based cream, vegan cheeses, and skip the blue cheese
More Greens: Stir in baby spinach or kale just before baking

Heating and Storage

Storage
Store in an airtight container in the fridge for up to 3 days.

Reheating
Reheat in the air fryer or oven at 180°C (350°F) until warmed through. Add a splash of stock or cream to keep it moist.

Freezing
Best enjoyed fresh, but can be frozen without the cream. Reheat and add cream just before serving.

Frequently Asked Questions

Can I use frozen gnocchi?

Yes, just thaw before using or increase the cooking time slightly.

What’s the best substitute for pumpkin?

Butternut squash or sweet potato work perfectly.

Can I use dried sage?

Fresh sage is preferred for crispiness, but dried can be added to the sauce if needed.

Is this dish vegetarian?

Yes, it is if using vegetarian cheese.

Can I make this ahead of time?

Yes, assemble it fully and bake when ready to serve.

What cream should I use?

Single cream or light cream works well—avoid whipping or double cream.

Can I add other vegetables?

Absolutely—mushrooms, spinach, or kale are great additions.

What if I don’t like blue cheese?

Use goat’s cheese, feta, or even ricotta for a milder flavor.

Can I make this gluten-free?

Use gluten-free gnocchi available in most grocery stores.

Is this recipe kid-friendly?

It can be! Stick with mozzarella or cheddar and omit strong cheeses.

Conclusion

This Creamy Pumpkin Gnocchi Bake is a dream come true for anyone who loves cozy, creamy, and satisfying meals with a gourmet twist. Whether you make it in your air fryer for quick comfort food or let it bubble away in the oven, this dish will fill your home with the aroma of fall and have everyone asking for seconds.