Name: Pumpkin Gnocchi Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 300g pumpkin, peeled and diced into 2 cm cubes; 250g gnocchi; 50g blue cheese or soft goat’s cheese, crumbled; 1/2 cup single cream; 150ml vegetable stock (divided); 1/2 cup mozzarella or cheddar cheese, shredded; A small handful of sage leaves; 2 tablespoons chopped pecans; Salt and pepper, to taste; Olive oil (for crisping sage)

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Creamy, cheesy, and packed with autumn flavor, this Pumpkin Gnocchi Bake is a quick and satisfying vegetarian meal that delivers ultimate comfort. With tender pumpkin, pillowy gnocchi, and melted cheeses, each bite blends soft and crisp textures with the earthy aroma of sage and the crunch of toasted pecans. Whether baked in the oven or whipped up in an air fryer, this cozy dish is a perfect choice for a chilly fall evening.

Pumpkin Gnocchi Bake

Why You’ll Love This Recipe

This recipe combines ease, elegance, and hearty satisfaction in one dish. It’s an excellent weeknight dinner or comforting weekend bake that feels both indulgent and wholesome. The creaminess from the cheese and cream contrasts beautifully with roasted pumpkin and crisped sage, while the gnocchi soaks up all the savory flavors. Plus, it can be prepared in either the oven or an air fryer for added flexibility.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pumpkin, peeled and diced
gnocchi
blue cheese or soft goat’s cheese
sage leaves
vegetable stock
single cream (dairy)
mozzarella or cheddar cheese
pecans

Directions

Air Fryer Method:

Dice the pumpkin into 2 cm cubes.
Place pumpkin in the air fryer basket or oven-safe dish that fits your air fryer. Add 100 ml vegetable stock, salt, and pepper. Air fry at 170°C for 15 minutes, until softened but still slightly firm.
Add remaining stock and nestle the gnocchi into the pumpkin.
Crumble the blue or goat’s cheese over, pour in the cream, and gently stir.
Air fry at 220°C for 12 minutes until the mixture is bubbling and gnocchi is tender.
Sprinkle mozzarella or cheddar cheese and pecans on top, then air fry for 2 more minutes until cheese is golden.
Toss sage leaves in a little oil, scatter them over the top, and air fry for 1 final minute until crisp.

Oven Method:

Preheat oven to 180°C (350°F).
Dice pumpkin into 2 cm cubes.
In an ovenproof dish, add pumpkin, 100 ml vegetable stock, salt, and pepper. Roast for 20 minutes until just tender.
Add remaining stock and gnocchi to the dish.
Crumble over the blue or goat’s cheese and pour in the cream. Stir gently.
Increase oven to 220°C (430°F) and roast for 10–15 minutes until bubbling and cooked through.
Add mozzarella or cheddar and pecans, then roast for 2–3 more minutes until melted and golden.
Toss sage leaves in oil, scatter over the dish, and return to the oven for 1 final minute until crisp.

Servings and timing

Yield: 2–3 servings
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Add meat: Crisp up slices of prosciutto, Serrano, or Speck ham on top for added flavor.
Swap the cheese: Try brie, feta, or even ricotta for a different flavor profile.
Nut-free version: Omit pecans or substitute with seeds for crunch.
More greens: Add a handful of spinach or kale to the dish before baking.
Extra spice: Sprinkle in chili flakes or smoked paprika for heat and depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 180°C (350°F) until warmed through. Avoid microwaving, as it may soften the textures too much. If needed, add a splash of cream or stock before reheating to prevent drying out.

FAQs

Can I use store-bought gnocchi?

Yes, shelf-stable or refrigerated gnocchi both work well for this recipe.

What’s the best type of pumpkin to use?

Butternut squash or sugar pumpkin are ideal for their flavor and texture.

Can I make this dish vegan?

Yes, use dairy-free cream and cheeses, and check that your gnocchi is egg-free.

Will this recipe work with sweet potatoes instead of pumpkin?

Yes, sweet potatoes can be swapped in for pumpkin with similar roasting times.

Can I prep this ahead of time?

You can assemble the dish up to the baking stage and refrigerate. Bake when ready to serve.

What kind of blue cheese is best?

A milder variety like Gorgonzola dolce works well for a creamy, balanced flavor.

How do I get crispy sage?

Lightly coat sage leaves in oil and air fry or roast them until crisp—just 1–2 minutes.

Can I freeze this dish?

It’s best enjoyed fresh. Gnocchi may become mushy after freezing and reheating.

Can I use frozen gnocchi?

Yes, but thaw them first or increase cook time slightly to ensure they’re fully cooked.

What can I serve with this bake?

It pairs well with a light salad or roasted Brussels sprouts for a complete meal.

Conclusion

This Pumpkin Gnocchi Bake is a deliciously comforting, easy-to-make dish that captures the heart of autumn. With a balance of creamy cheese, hearty gnocchi, sweet pumpkin, and crunchy toppings, it’s a satisfying and versatile meal perfect for cool evenings. Whether you’re preparing it in the oven or air fryer, it’s sure to become a seasonal favorite.