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Pumpkin Gnocchi Bake Recipe

Pumpkin Gnocchi Bake Recipe
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★★★★★

4.7 from 20 reviews

This Pumpkin Gnocchi Bake is a comforting and flavorful dish featuring tender pumpkin cubes, soft gnocchi, and creamy cheese baked to perfection. Infused with aromatic sage and topped with crunchy pecans, it’s an ideal meal for fall or any time you crave a warm, cheesy bake with a touch of elegance. Easy to prepare with options for air fryer or oven cooking, it’s perfect for cozy dinners.

Ingredients

Scale

Main Ingredients

  • 350g pumpkin, peeled and diced into bite-sized cubes
  • 500g gnocchi
  • 400ml vegetable stock
  • ¼ cup single dairy cream

Cheeses

  • 50g blue cheese or soft goat’s cheese
  • 50g mozzarella or cheddar cheese

Additional Flavorings and Toppings

  • 6g sage leaves
  • 30g pecans
  • Salt and pepper, to taste
  • Small drizzle of oil (for coating sage leaves)

Instructions

  1. Prepare the pumpkin: Dice the pumpkin or butternut into small cubes approximately 2cm wide to ensure even and complete cooking within 30 minutes.
  2. Preheat your cooking appliance: For air fryer, set to 170°C; for oven, preheat to 180°C (350°F).
  3. Cook pumpkin initially: In the air fryer basket or an ovenproof dish, combine diced pumpkin with 100ml vegetable stock, salt, and pepper. Cook at the preheated heat setting for about 15 minutes (air fryer) or 20 minutes (oven) until the pumpkin softens but still holds shape.
  4. Add gnocchi and remaining stock: Nestle the gnocchi around the pumpkin chunks and pour the remaining 300ml vegetable stock.
  5. Add cheese and cream: Crumble the blue cheese or soft goat’s cheese over the mixture, pour in the single cream, and gently stir to combine.
  6. Cook the combined bake: Increase heat to 220°C (430°F); air fry for 12 minutes or roast in oven for 10-15 minutes until the gnocchi and pumpkin are fully cooked and the dish is bubbling.
  7. Add cheese topping and pecans: Sprinkle mozzarella or cheddar on top along with pecans, then continue cooking for an additional 2-3 minutes until cheese melts and turns golden.
  8. Prepare crisp sage: Toss sage leaves in a small drizzle of oil to coat, then scatter over the bake. Air fry or roast for a further 1 minute until sage is crisp and aromatic.
  9. Serve warm: Remove from heat and serve immediately to enjoy the creamy, cheesy, and crunchy textures combined.

Notes

  • Cutting pumpkin into uniform small cubes ensures even cooking and softness in the bake.
  • For added richness, use cream with higher fat content if preferred.
  • Blue cheese adds a tangy element; goat’s cheese can be substituted for a milder flavor.
  • To make this dish vegan, substitute gnocchi with vegan varieties, use plant-based cream, and replace cheeses with vegan cheeses.
  • Sage leaves crisp beautifully with just a light coating of oil, enhancing aromatic flavor and texture contrasts.
  • Ensure the gnocchi are fresh or properly thawed if frozen for best results in cooking and texture.

Nutrition

Keywords: pumpkin gnocchi bake, pumpkin recipe, gnocchi bake, cheesy pumpkin bake, autumn recipes, vegetarian bake, air fryer recipes

Find it online: https://www.sanacooks.com/pumpkin-gnocchi-bake-recipe/