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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 67 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2-3 servings
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Description

This Pumpkin Gnocchi Bake is a comforting and hearty dish featuring soft gnocchi combined with tender roasted pumpkin, creamy blue or goat’s cheese, and a crunchy pecan topping. Finished with crispy sage leaves, this bake can be made quickly using an air fryer or oven, making it a versatile and flavorful meal perfect for autumn or anytime you crave a cozy, cheesy dinner.

Ingredients

Units Scale

Produce

  • 350g pumpkin, peeled and diced into bite-sized cubes (approx. 2cm)
  • 6g sage leaves

Dairy

  • 50g blue cheese or soft goat’s cheese
  • 1/4 cup single dairy cream
  • 50g mozzarella or cheddar cheese

Pantry

  • 500g gnocchi
  • 400ml vegetable stock
  • 30g pecans
  • Salt and pepper, to taste
  • Small drizzle of oil (for sage leaves)

Instructions

  1. Prepare Pumpkin: Dice the pumpkin into small cubes roughly 2cm wide to ensure they cook evenly within 30 minutes.
  2. Initial Cooking: Place diced pumpkin in your air fryer basket or ovenproof dish with 100ml vegetable stock, salt, and pepper. Air fry at 170°C for 15 minutes or roast at 180°C for 20 minutes until pumpkin begins to soften but still has some resistance when pierced with a knife.
  3. Add Gnocchi and Mix: Add the remaining 300ml vegetable stock and nestle the gnocchi around the pumpkin in the basket or dish. Crumble blue or goat cheese on top and pour over the single cream. Gently stir everything to combine.
  4. Cook Gnocchi and Pumpkin: Air fry at 220°C for 12 minutes or roast at 220°C for 10-15 minutes until the gnocchi is cooked through, pumpkin is tender, and the mixture is bubbling.
  5. Add Toppings: Sprinkle mozzarella or cheddar cheese and pecans over the top. Continue to air fry for 2 more minutes or roast for 2-3 minutes until cheese melts and turns golden.
  6. Crisp Sage: Toss sage leaves with a small drizzle of oil until coated, scatter on top, and air fry or roast for an additional minute until the sage is crisp and fragrant.

Notes

  • Chef’s Tip: Add a savory touch by draping ham slices (Serrano, Parma, or Speck) over the pumpkin during the initial air frying step. Cook until crisp, remove, and crumble over the finished bake before serving.
  • Cooking times may vary based on your air fryer or oven model; watch closely to avoid overcooking.
  • The dish serves well as a main course for 2-3 people.

Nutrition

  • Serving Size: 1 serving (approx. 180g)
  • Calories: 420 kcal
  • Sugar: 5g
  • Sodium: 450mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 40mg

Find it online: https://jessicasrecipes.com/pumpkin-gnocchi-bake-with-blue-cheese-pecans-and-crispy-sage-recipe/