Pumpkin Gnocchi Bake Recipe

If you’re craving a cozy, comforting dish that feels like a warm hug on a plate, this Pumpkin Gnocchi Bake is exactly what you need. It’s a beautiful blend of tender, pillowy gnocchi nestled with soft, roasted pumpkin cubes, all smothered in a luscious, creamy sauce and topped with melted cheese, crunchy pecans, and crispy sage. Every bite offers a perfect balance of savory and subtly sweet, with a delightful texture that’s both hearty and fresh. Whether you’re looking to impress at a dinner party or simply treat yourself to something special at home, this Pumpkin Gnocchi Bake will quickly become one of your go-to recipes.

Ingredients You’ll Need

This recipe calls for simple, fresh ingredients that come together to create extraordinary flavor and texture. Each component plays a crucial role: the pumpkin brings natural sweetness and softness, the gnocchi adds the comforting chew, the cheeses melt into creamy goodness, and the pecans provide a satisfying crunch.

• 350g pumpkin, peeled and diced: Choose firm, ripe pumpkin for sweetness and perfect roasting texture.
• 500g gnocchi: Look for fresh or good-quality store-bought for that pillowy softness.
• 50g blue cheese or soft goat’s cheese: Crumbled for a tangy, creamy depth that complements the pumpkin perfectly.
• 6g sage leaves: Fresh sage delivers a fragrant, earthy aroma and a crispy topping after frying.
• 400ml vegetable stock: Adds moisture and savory depth to meld all the flavors.
• ¼ cup single dairy cream: Enriches the sauce with smooth, velvety richness.
• 50g mozzarella or cheddar cheese: Melts beautifully on top for a golden, gooey finish.
• 30g pecans: Toasted for a delightful nutty crunch to contrast the soft gnocchi.

How to Make Pumpkin Gnocchi Bake

Step 1: Prep the Pumpkin

Start by peeling and dicing your pumpkin into bite-sized cubes around 2cm wide. This size is key to ensure they cook through evenly and quickly—anything larger risks staying too firm in the final bake. Whether you’re using an air fryer or traditional oven, this step sets the foundation for tender, roasted pumpkin pieces that bring natural sweetness and softness to the dish.

Step 2: Roast Pumpkin and Begin Cooking

If you’re using an air fryer, place the diced pumpkin in the basket with 100ml of vegetable stock, seasoning lightly with salt and pepper. Air fry at 170°C for 15 minutes until the pumpkin just starts to soften but still offers a little bite. In an oven, the same happens in a roasting dish at 180°C for about 20 minutes. This step infuses the pumpkin with flavor while beginning the gentle cooking process.

Step 3: Add Gnocchi and Creamy Goodness

Once your pumpkin is partially cooked, add the remaining vegetable stock and tuck the gnocchi pieces snugly among the pumpkin cubes. Crumble your choice of blue or goat’s cheese over the mix, then pour the single cream on top. Give everything a gentle stir to combine; this ensures every gnocchi and pumpkin cube is coated in that rich, tangy, creamy base.

Step 4: Cook Until Bubbling and Melted

Return your dish to the air fryer at 220°C for about 12 minutes, or roast in the oven at the same temperature for 10 to 15 minutes. You’re looking for the gnocchi to puff up and become tender, pumpkin fully cooked, and the mixture bubbling with anticipation. This step creates a perfect harmony of textures and melded flavors.

Step 5: Add Cheese, Pecans, and Crispy Sage

Sprinkle the mozzarella or cheddar cheese along with pecans over the top. Air fry or roast for another 2 to 3 minutes, just long enough to get that cheese deliciously melted and golden brown. Meanwhile, toss fresh sage leaves in a drizzle of oil to coat them evenly. Scatter the sage on top and give it one final minute in the heat to crisp those fragrant leaves beautifully. This finishing touch elevates the Pumpkin Gnocchi Bake from delicious to unforgettable.

How to Serve Pumpkin Gnocchi Bake

Garnishes

To brighten the rich, creamy flavors, a sprinkle of freshly cracked black pepper or a light drizzle of high-quality extra virgin olive oil works wonders. For a hint of freshness, a few torn basil or flat-leaf parsley leaves can add color and vibrancy right before serving.

Side Dishes

This hearty bake pairs beautifully with simple green sides like a crisp arugula salad dressed lightly in lemon vinaigrette or steamed green beans tossed with garlic and lemon zest to cut through the richness. A crusty bread alongside also helps scoop up every last cheesy bite.

Creative Ways to Present

For a charming touch when entertaining, try serving the Pumpkin Gnocchi Bake in individual ramekins or small cast iron skillets. This gives a rustic yet elegant feel. Alternatively, topping with a handful of microgreens right before serving adds a fresh pop of color and texture that delights the eye as much as the palate.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Gnocchi Bake keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it just as enjoyable (if not better) the next day. Just be sure to cool it completely before refrigerating.

Freezing

This dish freezes well if you want to save portions for later. Transfer cooled portions into freezer-safe containers and freeze for up to 2 months. Keep in mind, the cheese and nuts may change texture slightly after freezing, but reheating will still bring out the comforting flavors.

Reheating

Reheat leftovers gently in the oven at 160°C or in an air fryer at a low temperature to preserve the crispy sage and warm the dish through evenly. Microwaving is also an option but may soften the crispy topping. Add a splash of cream or stock if it looks too dry.

FAQs

Can I use sweet potato instead of pumpkin?

Absolutely! Sweet potato offers a similar sweet, tender texture and complements the gnocchi and cheese beautifully. Just dice and cook the same way as you would the pumpkin.

What cheese works best for the bake?

Blue cheese or soft goat’s cheese add a wonderful tang and creaminess, while mozzarella or cheddar on top melts to a golden, gooey finish. Feel free to mix and match based on your taste preference.

Is this recipe suitable for air fryer and oven cooking?

Yes! The recipe provides clear instructions for both methods. The air fryer speeds up the roasting and melting process, while the oven method offers a slightly more traditional bake with tender results.

Can I make this vegan?

To veganize, substitute the cream with coconut cream or a plant-based alternative, swap cheeses for vegan varieties, and use a vegetable stock without animal products. The flavor will still shine through deliciously.

How can I make the sage crispy without burning it?

Toss sage leaves lightly in oil and add them only at the very end of cooking for about a minute or two. Watching closely ensures they become crisp but not burnt, adding a fragrant crunch that completes the dish.

Final Thoughts

This Pumpkin Gnocchi Bake is a heartfelt celebration of cozy flavors and textures that just invite you to dig in and savor every bite. Whether you’re curling up on a chilly evening or impressing friends with a creative, fuss-free dish, this recipe strikes the perfect balance of comfort and sophistication. Give it a try, and I promise it’ll become one of your all-time favorite fall-inspired meals!

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