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.