There’s something magical about curling up with a warm, cheesy meal when the weather turns crisp. This Air Fryer Pumpkin Gnocchi Bake is exactly that—a bubbling dish of creamy, nutty, and slightly sweet comfort. It’s one of those recipes that tastes like you spent hours in the kitchen, but really, your trusty air fryer did most of the work.
As a busy mom of three, I love meals like this that feel indulgent without chaining me to the stove. My kids call it “pumpkin mac and cheese with fancy pillows” (aka gnocchi), and honestly, I don’t correct them—it’s just that good.
Table of Contents
Why You’ll Love This Air Fryer Pumpkin Gnocchi Bake
- Quick & Easy: Dinner on the table in 40 minutes.
- Air Fryer Magic: Crispy edges + gooey center = best of both worlds.
- Seasonal Flavors: Sweet pumpkin, savory cheese, and earthy sage.
- Crowd-Pleaser: Comfort food that makes picky eaters and foodies happy.
What Does Air Fryer Pumpkin Gnocchi Bake Taste Like?
Think of it as fall in a casserole dish:
- Creamy, cheesy, and a little tangy (thanks to goat’s cheese).
- Nutty crunch from pecans.
- Buttery, crisp sage that makes your kitchen smell like an Italian café.
It’s cozy, hearty, and downright irresistible.
Ingredients You’ll Need for Air Fryer Pumpkin Gnocchi Bake
One of the things I love most about this Air Fryer Pumpkin Gnocchi Bake is how simple the ingredient list is. We’re talking about pantry staples and a few fresh items that, when baked together, transform into a dish that feels like a big warm hug in a bowl. Here’s what you’ll need and why each ingredient matters:
- Pumpkin (350g, peeled and diced): This is the star of the show. Choose a small sugar pumpkin for natural sweetness, or swap in butternut squash if that’s easier to find at your local grocery store. Cut the cubes small (around 2cm) so they cook quickly and evenly in the air fryer.
- Gnocchi (500g): Those pillowy little pasta dumplings soak up all the creamy sauce while staying tender. I like to use shelf-stable gnocchi, but refrigerated or homemade works beautifully too. If you’ve ever enjoyed my Olive Garden Chicken Gnocchi Soup, you already know gnocchi has a way of making any dish instantly comforting.
- Cheese (50g blue cheese or soft goat’s cheese + 50g mozzarella or cheddar): This recipe plays with layers of flavor. The blue or goat’s cheese gives a tangy bite, while mozzarella or cheddar melts into that golden, gooey blanket on top. Feel free to adjust based on your family’s taste.
- Fresh Sage (6g leaves): Don’t skip this! When sage crisps in the air fryer, it adds an earthy, almost buttery crunch that elevates the whole dish.
- Vegetable Stock (400ml): Adds depth and keeps everything moist as it bakes. Choose a low-sodium version so you can control the seasoning.
- Single Cream (¼ cup): This creates that luscious sauce that clings to every piece of gnocchi and pumpkin. If you want a slightly lighter version, you can use half-and-half.
- Pecans (30g): A sprinkle of toasted pecans on top gives a nutty crunch that balances the creamy textures underneath. Walnuts or even sunflower seeds work as swaps.
- Salt & Pepper: A simple seasoning that ties it all together. Sometimes the basics make the biggest difference.
Every ingredient in this Air Fryer Pumpkin Gnocchi Bake plays its part—pumpkin for sweetness, gnocchi for heartiness, cheese for creaminess, and sage + pecans for that perfect fall crunch. Put them together, and you’ve got a dish that’s not just dinner, but an experience.
Step-by-Step Instructions for Air Fryer Pumpkin Gnocchi Bake
Making this Air Fryer Pumpkin Gnocchi Bake is easier than it looks, but I’ll walk you through step by step so you can feel confident every time. Grab your favorite cozy playlist, pour yourself a cup of tea, and let’s get cooking:
Step 1: Prep the Pumpkin
- Peel and dice your pumpkin into small cubes, about 2cm wide. The smaller size is key here—if they’re too big, the air fryer won’t soften them in time.
- Pro tip: If cutting pumpkin feels like wrestling a stubborn bowling ball, you can microwave it whole for 2–3 minutes to soften the skin slightly before slicing.
Step 2: Start the Pumpkin in the Air Fryer
- Place the diced pumpkin into your air fryer basket (or into a baking dish that fits inside your air fryer).
- Add 100ml of vegetable stock, plus a good pinch of salt and pepper.
- Set the air fryer to 170°C (340°F) and cook for 15 minutes. Your kitchen will start to smell lightly sweet and savory at this point—the kind of aroma that makes everyone wander into the kitchen asking, “What’s for dinner?”
Step 3: Add the Gnocchi and Creamy Base
- Carefully open the basket (watch the steam—it’s hot!). Pour in the remaining stock and gently nestle the gnocchi around the softened pumpkin cubes.
- Crumble your choice of blue cheese or goat’s cheese over the top.
- Drizzle in the cream and give everything a light stir to coat. This is when it starts looking like fall comfort food magic.
Step 4: Bake Until Bubbling
- Increase the air fryer temperature to 220°C (430°F).
- Cook for 12 minutes, until the gnocchi is soft, the pumpkin is tender, and the sauce is bubbling away. You want to see those little golden edges forming—that’s flavor calling your name!
Step 5: Top with Cheese and Pecans
- Open the basket again and sprinkle your mozzarella (or cheddar) and pecans evenly across the top.
- Cook for 2 more minutes until the cheese melts into that irresistible gooey blanket.
Step 6: Crisp the Sage
- Toss the sage leaves in a tiny drizzle of oil. Scatter them across the top of the gnocchi bake.
- Cook for 1 additional minute—this is where the magic happens. The sage turns crispy and fragrant, giving your Air Fryer Pumpkin Gnocchi Bake that restaurant-worthy finish.
Step 7: Serve and Enjoy
- Let the bake cool for a few minutes before serving (trust me, molten gnocchi will burn your tongue faster than hot cocoa on a December morning!).
- Dish it up with a leafy green salad on the side or some crusty garlic bread. If you love cozy pairings, this bake goes beautifully with my Creamy Potato Hamburger Soup for the ultimate comfort meal.
This step-by-step process makes the Air Fryer Pumpkin Gnocchi Bake foolproof, even if you’re new to cooking with an air fryer. Each stage builds layers of flavor, from sweet roasted pumpkin to tangy cheese and crispy sage, leaving you with a dinner that feels fancy but is secretly so simple.
Tips and Tricks for Perfect Air Fryer Pumpkin Gnocchi Bake
- Cut Pumpkin Small: Keep cubes under 2cm so they cook through quickly.
- Watch the Cheese: Different air fryers vary; check halfway so your cheese doesn’t over-brown.
- Make Ahead: Assemble earlier in the day and refrigerate. Air fry just before dinner.
- Nut-Free Swap: Use sunflower seeds if pecans aren’t your thing.
- Kid-Friendly Tip: Swap blue/goat cheese for extra mozzarella if your crew prefers mild flavors.
Storage – Air Fryer Pumpkin Gnocchi Bake
- Fridge: Store leftovers in a sealed container up to 3 days.
- Reheat: Air fry for 5 minutes or microwave in 30-second bursts.
- Freezer-Friendly: Yes! Freeze portions for up to 2 months. Thaw overnight before reheating.
FAQs
Can I make this in the oven instead?
Yes! Follow the same steps but roast the pumpkin first at 180°C (350°F) for 20 minutes, then bake everything at 220°C (430°F) for 10–15 minutes.
Do I have to use pumpkin?
Nope—try butternut squash or even sweet potato.
What’s the best cheese combo?
Goat’s cheese adds tang, mozzarella brings the melt. If you love bold flavor, blue cheese is divine here.
Conclusion
This Air Fryer Pumpkin Gnocchi Bake is the definition of cozy comfort food. Creamy, crunchy, and bursting with fall flavors, it’s the kind of meal that makes you want to linger at the table a little longer. Whether you’re feeding kids, hosting friends, or just craving a solo treat, this dish will keep you warm and happy.
If you loved this recipe, you might also enjoy my Olive Garden Chicken Gnocchi Soup or Pumpkin Chili Recipe for more cozy comfort bowls.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Air Fryer Pumpkin Gnocchi Bake – A Creamy, Cheesy Family Favorite
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2-3 servings
- Category: Mains
- Method: Air Fry
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
Creamy, cheesy, and nutty, this is the ultimate comfort dish marrying crisp and soft textures into one perfect bite. This Pumpkin Gnocchi Bake recipe creates the ideal quick and easy family meal for a chilly Autumn dinner. Top with crisp sage and pecans for a delicious contrast of crunchy and creamy.
Ingredients
- 350g pumpkin, peeled and diced into bite-sized cubes
- 500g gnocchi
- 50g blue cheese or soft goat’s cheese
- 6g sage leaves
- 400ml vegetable stock
- 1/4 cup single dairy cream
- 50g mozzarella or cheddar cheese
- 30g pecans
Instructions
1. Dice the pumpkin into small cubes roughly 2cm wide.
2. In your air fryer basket or a snug baking dish, combine diced pumpkin with 100ml vegetable stock, a pinch of salt, and pepper. Air fry at 170°C for 15 minutes, or until just softened.
3. Add remaining vegetable stock and nestle the gnocchi around the pumpkin chunks.
4. Crumble the blue or goat’s cheese over the top, pour in the cream, and gently stir.
5. Air fry at 220°C (430°F) for 12 minutes until the gnocchi and pumpkin are fully cooked and bubbling.
6. Sprinkle mozzarella or cheddar and pecans on top. Air fry an additional 2 minutes until cheese is golden.
7. Toss sage leaves in a drizzle of oil and scatter over the dish. Air fry 1 more minute until crisp.
8. For oven method, preheat to 180°C (350°F). Follow same steps using ovenproof dish.
9. Roast pumpkin with stock for 20 minutes.
10. Add gnocchi, remaining stock, cheese, and cream. Stir and roast at 220°C for 10–15 minutes.
11. Add mozzarella or cheddar and pecans. Roast 2–3 minutes more.
12. Top with oiled sage leaves and roast an additional minute until crisp.
Notes
Chef’s Tip: Want to add some meat? When air frying the pumpkin, drape ham over the top and cook until crisp. Remove and crumble over the bake before serving. Use Serrano, Parma, or Speck ham for best flavor.
