Description
A cozy, creamy gnocchi bake made with roasted pumpkin, rich cream, tangy cheese, and crispy sage. Ready in under 30 minutes and perfect for fall comfort food cravings.
Ingredients
350g pumpkin, peeled and cubed
500g gnocchi
50g blue cheese or goat’s cheese
6g fresh 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
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Add pumpkin + 100ml stock to basket. Season. Air fry at 170°C for 15 min.
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Add remaining stock, gnocchi, cheese, and cream. Mix. Air fry at 220°C for 12 min.
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Top with mozzarella + pecans. Air fry 2 min.
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Add oiled sage leaves. Air fry 1 min.
Oven Method
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Roast pumpkin + 100ml stock at 180°C for 20 min.
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Add remaining stock, gnocchi, cheese, and cream. Bake at 220°C for 10–15 min.
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Top with mozzarella + pecans. Bake 2–3 min.
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Add oiled sage leaves. Bake 1 min.
Notes
- Use butternut squash as a pumpkin alternative
- Swap blue cheese for milder options like mozzarella or goat cheese
- Add chicken or pancetta for a meaty twist
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Air Fryer or Oven
- Cuisine: Modern European
