If you’re craving a cozy, fall-inspired comfort dish, this Ultimate Air Fryer Pumpkin Gnocchi Bake delivers rich, creamy, and slightly sweet flavors—all roasted to perfection in your air fryer.
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Why You’ll Love This Ultimate Air Fryer Pumpkin Gnocchi Bake
This recipe brings together tender gnocchi, sweet pumpkin, and a luscious cheese-cream sauce in one warm, bubbling bake. The air fryer helps roast the pumpkin and crisp up the toppings, while the gnocchi stays soft and pillowy. Add crunchy pecans and crisp sage for texture, and you’ve got a dish that feels indulgent yet approachable. It’s perfect as a main or side in the cooler months—ideal for weeknight dinners but also elegant enough for entertaining.
Ingredients for Ultimate Air Fryer Pumpkin Gnocchi Bake
- 350 g pumpkin, peeled and cut into ~2 cm cubes
- 500 g potato gnocchi (store-bought)
- 400 ml vegetable stock
- ¼ cup (single) cream (or heavy cream)
- 50 g blue cheese or soft goat cheese (crumbled)
- 50 g mozzarella or cheddar cheese (shredded)
- 30 g pecans (roughly chopped)
- 6 g fresh sage leaves
- Salt (to taste)
- Black pepper (to taste)
- Olive oil (just for tossing the sage)
Ingredient Notes & Substitutions
- Gnocchi: The recipe calls for traditional potato gnocchi. If you prefer gluten-free or whole-wheat versions, just be aware the texture and calories will vary.
- Pumpkin: Use fresh pumpkin or butternut squash; cut into similar-sized cubes for even roasting.
- Cream: Single cream creates a silky sauce; heavy cream is richer, while a lighter alternative (like half-and-half) will reduce the fat slightly. For a dairy-free version, use oat- or soy-based cream.
- Cheese: Blue cheese gives a tangy punch, goat cheese provides creaminess, and mozzarella or cheddar adds melty richness. You can swap with vegan cheeses to make it plant-based.
- Pecans: Feel free to use walnuts or even toasted breadcrumbs if nuts are not an option.
- Sage: If you don’t enjoy sage, try using thyme or rosemary instead.
Step-by-Step Instructions
Step 1 – Preheat & Roast the Pumpkin
- Preheat your air fryer to around 170 °C (≈ 340°F).
- Toss the cubed pumpkin with a small amount of vegetable stock (just enough to coat) plus a pinch of salt and pepper.
- Place the pumpkin in the air fryer basket and roast for about 15 minutes, stirring once halfway, until the pieces begin to soften and take on light color.
Step 2 – Build the Gnocchi Bake
- After the pumpkin has started to roast, add the remaining vegetable stock and the uncooked potato gnocchi to the basket, nestling the gnocchi around the pumpkin cubes.
- Crumble in the blue cheese or soft goat cheese, then pour the cream over the top.
- Gently stir or shake the basket to combine the ingredients, being careful not to break up the pumpkin or gnocchi too much.
Step 3 – Cook the Main Bake
- Increase the air fryer temperature to 220 °C (≈ 425°F).
- Cook for approximately 12 minutes, or until the liquid is bubbling and the gnocchi are tender.
Step 4 – Add the Final Toppings
- Sprinkle the shredded mozzarella or cheddar cheese and chopped pecans evenly over the top of the bake.
- Return the basket to the air fryer for 2 more minutes, or just until the cheese is melted and lightly golden, and the pecans are toasted.
Step 5 – Crisp the Sage
- Meanwhile, toss the fresh sage leaves with a tiny drizzle of olive oil.
- After the main bake is done, carefully lay the sage leaves on top and air fry for 1 more minute to crisp them.
Step 6 – Serve
Remove from the air fryer, give everything a gentle stir if needed, and serve hot. The toasted sage and pecans add a final flourish that brings texture and aroma.
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Ultimate Air Fryer Pumpkin Gnocchi Bake
- Total Time: 40 minutes
- Yield: 3 servings
- Diet: Vegetarian
Description
A cozy, fall-inspired comfort dish featuring tender gnocchi, sweet roasted pumpkin, creamy sauce, melty cheese, and crunchy pecans— all perfectly baked in the air fryer.
Ingredients
- 350 g pumpkin, peeled and cut into ~2 cm cubes
- 500 g potato gnocchi (store-bought)
- 400 ml vegetable stock
- 1/4 cup single cream (or heavy cream)
- 50 g blue cheese or soft goat cheese (crumbled)
- 50 g mozzarella or cheddar cheese (shredded)
- 30 g pecans (roughly chopped)
- 6 g fresh sage leaves
- Salt (to taste)
- Black pepper (to taste)
- Olive oil (for tossing the sage)
Instructions
- Preheat your air fryer to 170°C (340°F).
- Toss the pumpkin cubes with a small amount of vegetable stock, salt, and pepper.
- Roast the pumpkin for about 15 minutes, stirring halfway.
- Add the remaining stock and the uncooked gnocchi to the basket, nestling them around the pumpkin.
- Crumble in the blue cheese or goat cheese and pour the cream over the top.
- Gently stir or shake to combine without breaking the gnocchi or pumpkin.
- Increase air fryer temperature to 220°C (425°F) and cook for 12 minutes until bubbling and tender.
- Sprinkle shredded mozzarella or cheddar and chopped pecans over the top.
- Air fry for 2 more minutes until the cheese melts and pecans toast.
- Toss fresh sage leaves with a drizzle of olive oil.
- Place sage on top and air fry 1 more minute to crisp.
- Serve hot and enjoy the creamy, cozy flavors.
Notes
Cut pumpkin evenly, avoid overcrowding the air fryer, mix gently to avoid breaking the pumpkin and gnocchi, and add cheese and pecans near the end to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: American
Pro Tips for Success
- Uniform pumpkin cubes: Cut pumpkin into evenly sized cubes (~2 cm) so they roast and soften at the same rate.
- Warm stock works best: Use room-temperature or slightly warm vegetable stock, so you don’t shock the gnocchi or disrupt the cooking process.
- Don’t overcrowd: Give the ingredients some space in the air fryer. Overcrowding can lead to uneven cooking.
- Gently mix: When combining cheese, cream, and gnocchi, stir or shake gently to avoid breaking pumpkin pieces.
- Top last: Add pecans and cheese in the final minutes to avoid burning them while roasting.
- Watch your air fryer: Since different air fryers vary in power, check a little early—especially during the “top with cheese” phase.
Flavor Variations (3–5 Ideas)
- Sage & Brown Butter Swap: Replace cream with browned butter for a nutty richness; keep the sage, but crisp it in the butter.
- Mushroom Pumpkin Bake: Add sautéed mushrooms (like cremini or shiitake) to the mix for an earthy, warm flavor.
- Spiced Autumn Twist: Stir in a pinch of cinnamon, nutmeg, or smoked paprika into the cream mixture for warm, spicy layers.
- Apple & Walnut: Toss in diced sautéed apples and toasted walnuts instead of pecans to bring a fruity crunch.
- Herby Lemon Version: After baking, finish with fresh lemon zest and extra parsley for a bright, herby finish.
Serving Suggestions
- Serve this bake as a main course with a crisp green salad (think arugula or baby spinach) to cut through the richness.
- For a holiday or cozy dinner, pair it with roasted chicken or grilled fish.
- Offer garlic bread or crusty bread on the side for scooping up the creamy sauce.
- A light roasted vegetable platter (like Brussels sprouts or green beans) rounds it out beautifully.
Storage and Freezing Instructions
To Store:
- Let the gnocchi bake cool to room temperature.
- Transfer it to an airtight container and refrigerate for up to 3 days. Because the bake thickens as it cools, you might need to loosen it with a splash of warmed stock or water when you reheat.
To Reheat:
- Reheat gently on the stovetop over low heat, stirring in a little extra vegetable stock to restore creaminess.
- Alternatively, microwave in short bursts (~1 minute), stirring in between, adding liquid if needed.
To Freeze:
- Portion into freezer-safe containers and freeze for up to 1–2 months.
- Thaw overnight in the fridge, then reheat as above. Add a bit more liquid if the sauce has thickened too much.
Nutrition Facts (Estimated Per Serving)
Here’s a rough nutritional breakdown per serving (assuming this recipe makes 3 servings):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~ 520 kcal |
| Protein | ~ 11 g |
| Carbohydrates | ~ 60 g |
| Fat | ~ 26 g |
| Fiber | ~ 4 g |
| Sodium | ~ 500 mg |
How this was estimated:
- Gnocchi: approx. 135 kcal per 100g. nutritionant.com+1
- Pumpkin: relatively low in calories but contributes fiber and sweetness.
- Cream and cheese contribute the bulk of fat and calories.
- Pecans add healthy fat and richness.
FAQ About Ultimate Air Fryer Pumpkin Gnocchi Bake
Can I make this recipe in the oven instead of an air fryer?
Yes! Preheat your oven to about 200 °C (400°F). Roast the pumpkin with some stock until soft, then combine with gnocchi, cream, and cheese in a baking dish. Bake until bubbling, then add pecans and cheese in the last few minutes to toast, and crisp sage separately in a small skillet or under the broiler.
Is this recipe vegetarian-friendly?
Absolutely. All the ingredients listed are vegetarian. If you use vegetable stock (not meat-based) and choose cheeses without animal rennet, it’s fully compatible with a vegetarian diet.
How can I make it vegan or dairy-free?
Use a plant-based cream (like oat or soy), swap in vegan gnocchi if needed, and choose vegan cheeses (crumblable soft goat-style or meltable cheddar-style). For the pecans and sage, no change is needed—they’re already vegan.
Can I halve or double the recipe?
Yes. If you’re cooking for fewer people, reduce all ingredients proportionally. For a larger batch, check that your air fryer or baking dish can accommodate the volume, or cook in two rounds if necessary.
How do I avoid overcooking the gnocchi?
Stir gently when combining, and monitor the air fryer closely. Since different air fryers vary in power, check a minute or two before the suggested cooking time to ensure the gnocchi stays tender but not mushy.
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Final Thoughts
The Ultimate Air Fryer Pumpkin Gnocchi Bake is a cozy, flavor-packed dish that brings together creamy textures, seasonal sweetness, and crunchy toppings in a way that feels both homey and special. Whether you’re warming up on a crisp evening or prepping something impressive for guests, this bake delivers comfort with a creative twist.