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

I absolutely love how this Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe comes together—it’s the perfect comfort dish for crisp autumn evenings or any time you want something cozy yet a bit fancy. The blend of sweet pumpkin with tangy blue cheese, crunchy pecans, and those irresistible crispy sage leaves creates a symphony of flavors and textures that’s truly unforgettable.

You’ll find this recipe works wonderfully for casual dinners or when you’re hosting friends and want to impress without fuss. Plus, it’s versatile enough to make with an air fryer or oven, which is great if your kitchen setup changes or you want that extra crispy finish. Trust me, once you try this Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe, it might just become your new seasonal favorite!

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Ingredients You’ll Need

The ingredients for this Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe are easy to find and complement each other so well. A few fresh staples and pantry items come together for a dish that’s hearty, flavorful, and packed with texture.

• Pumpkin: Use fresh, peeled, and diced pumpkin or butternut squash for that natural sweetness and creaminess.
• Gnocchi: Store-bought gnocchi works great here—just make sure to nestle them gently around the pumpkin for even cooking.
• Blue Cheese or Soft Goat’s Cheese: Adds a creamy tang that cuts through the richness, giving that distinctive flavor punch.
• Sage Leaves: Fresh sage tossed in oil and crisped brings an aromatic, herbaceous note and a delightful crispy texture.
• Vegetable Stock: Provides moisture and depth of flavor—using vegetable stock keeps it vegetarian and flavorful.
• Single Dairy Cream: Adds silky richness and helps bind all the ingredients into a luscious bake.
• Mozzarella or Cheddar Cheese: Melted cheese topping creates gooey, golden goodness that everyone loves.
• Pecans: Toasted pecans give an irresistible crunch and subtle nuttiness to finish off the dish.

Variations

I love experimenting with this Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe depending on the season or mood. Feel free to personalize it to suit your taste—there’s so much room to get creative with either the cheese, nuts, or add-ins.

• Adding Meat: I once added crispy Serrano ham right on top while air frying, which gave the dish an extra savory kick and crunchy finish that my guests went nuts for.
• Cheese Swaps: Prefer a milder cheese? Swap blue cheese for goat cheese or even use a buttery brie for a creamier texture.
• Nuts Alternatives: If pecans aren’t your thing, toasted walnuts or almonds work beautifully to add that crunch.
• Make it Vegan: Use vegan cream, plant-based cheese alternatives, and skip the dairy for a deliciously indulgent vegan version.

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

Step 1: Prepare and Roast the Pumpkin

Start by peeling and dicing your pumpkin into bite-sized cubes, about 2cm wide—this size cooks evenly without turning mushy. If you dice them bigger, be prepared for a longer cook time. Toss the cubes with a pinch of salt and some vegetable stock, then roast them either in the oven or air fryer at 170°C (340°F), checking after about 15-20 minutes. The pumpkin should be tender but still hold its shape. I like to test them by piercing with a knife; a little resistance means perfect texture to build your bake.

Step 2: Combine with Gnocchi and Creamy Elements

Once your pumpkin is just tender, add the gnocchi right on top, nestling them in so they cook alongside the pumpkin. Crumble the blue cheese or goat’s cheese over the mix for that tangy creaminess, then drizzle the single cream evenly across. I gently stir everything to combine, being careful not to mash up the pumpkin. This step is where the magic starts to happen, turning simple ingredients into something luscious and rich.

Step 3: Bake Until Bubbling and Golden

Raise the oven or air fryer temperature to 220°C (430°F) and continue cooking for about 10-15 minutes. Keep an eye on the bubbling—this means your gnocchi is cooked through and flavors are melding nicely. Then scatter shredded mozzarella or cheddar cheese along with pecans on top for a crunchy, cheesy crust. Pop it back in for a couple more minutes until the cheese melts and turns golden brown. The aroma of melting cheese combined with roasted pumpkin is something I always savor and it signals the bake is nearly ready.

Step 4: Add Crispy Sage for the Finishing Touch

Don’t skip the sage leaves—they’re what make this dish truly special. Toss fresh sage leaves in a little oil and scatter them over the hot bake. Return to the heat for just under a minute until they become crispy and fragrant. That crispy sage on top adds a pop of color, a crunch, and an earthy aroma that your whole kitchen will thank you for.

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

Garnishes

When I serve this bake, I love adding a little extra fresh sage on top for that herbal brightness, plus a light drizzle of good-quality olive oil for richness. A sprinkle of crushed pecans right before serving amps up the crunch factor, and if I’m feeling indulgent, a few crumbles of extra blue cheese never hurt!

Side Dishes

This bake pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or steamed green beans with a touch of garlic also balance the meal wonderfully, making it a well-rounded, hearty plate.

Creative Ways to Present

For a dinner party, I sometimes serve individual portions in small ramekins topped with the crispy sage and pecans for a fancy touch. You can also create a layered presentation by alternating gnocchi bake with dollops of creamy ricotta and a sprinkle of toasted nuts, making it a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in the fridge for up to 3 days. The flavors actually deepen overnight, but to avoid soggy topping, I usually keep crunchy elements like sage and pecans separate and add them fresh when reheating.

Freezing

You can freeze this bake without the crispy sage topping—just cool completely, portion into airtight containers, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, I cover the dish loosely with foil and bake at 180°C (350°F) until warmed through, about 15-20 minutes. Then I add fresh crispy sage and a handful of pecans on top for that fresh crunch and aroma that makes it feel like it’s just out of the oven.

FAQs

Final Thoughts

This Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe has become one of those dishes I fall back on when I want something that feels special but isn’t complicated. It’s the kind of recipe that fills your home with amazing aromas and your belly with warm satisfaction. If you want to impress yourself or guests with minimal effort but maximum flavor, give this one a try—you won’t regret it!

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