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