Description

Creamy, cheesy, and packed with autumnal flavor, this Pumpkin Gnocchi Bake is a cozy vegetarian dish that blends tender pumpkin, pillowy gnocchi, and a medley of cheeses with crunchy pecans and crisp sage. Whether baked in the oven or air fryer, it delivers comforting textures and rich, savory depth—ideal for a chilly fall night.

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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Instructions

Air Fryer Method:
Place pumpkin in an oven-safe air fryer dish with 100ml vegetable stock, salt, and pepper. Air fry at 170°C for 15 minutes until tender.
Add remaining stock and nestle in the gnocchi.
Crumble in blue or goat’s cheese, pour in cream, and stir gently.
Air fry at 220°C for 12 minutes until bubbling and cooked through.
Sprinkle mozzarella/cheddar and pecans on top. Air fry for 2 more minutes until melted and golden.
Toss sage in a little oil, scatter over the top, and air fry 1 final minute until crisp.
Oven Method:
Preheat oven to 180°C (350°F).
Roast pumpkin in a baking dish with 100ml stock, salt, and pepper for 20 minutes until just tender.
Add gnocchi and remaining stock. Crumble cheese and pour in cream. Stir to combine.
Increase oven to 220°C (430°F) and roast for 10–15 minutes until bubbly.
Top with shredded cheese and pecans. Bake for 2–3 minutes until melted.
Toss sage leaves in oil, scatter on top, and roast for 1 minute until crisp.

Notes

Use butternut squash or sugar pumpkin for best results.
Crumbled brie, ricotta, or feta can be used in place of blue/goat cheese.
Omit pecans or sub with sunflower seeds for a nut-free version.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian