Pumpkin Gnocchi Bake
A warm and comforting dish featuring pumpkin and gnocchi mixed with creamy cheese and topped with crunchy pecans, perfect for autumn.
Ingredients
Main Ingredients
- 350 g pumpkin, peeled and diced into bite-sized cubes
- 500 g gnocchi store-bought or homemade
- 50 g blue cheese or soft goat's cheese can swap for feta
- 6 g sage leaves
- 400 ml vegetable stock ensure gluten-free if needed
- 60 ml single dairy cream can use plant-based cream for vegan option
- 50 g mozzarella or cheddar cheese
- 30 g pecans to sprinkle over the top
Instructions
Air Fryer Instructions
- Preheat your air fryer to 180°C (356°F).
- In a bowl, combine the pumpkin, gnocchi, blue cheese, sage leaves, vegetable stock, and dairy cream. Mix well.
- Transfer the mixture to a baking dish that fits in the air fryer.
- Cook for 15-20 minutes or until the pumpkin is tender.
- Add mozzarella or cheddar cheese on top and cook for an additional 5 minutes until the cheese is melted.
- Sprinkle pecans over the top before serving.
Oven Instructions
- Preheat your oven to 200°C (392°F).
- In a bowl, mix the diced pumpkin, gnocchi, blue cheese, sage leaves, vegetable stock, and cream together.
- Pour the mixture into a baking dish.
- Bake in the oven for 25-30 minutes or until the pumpkin is soft.
- Remove from the oven and sprinkle mozzarella or cheddar cheese on top. Return to the oven for an additional 5-10 minutes until the cheese is bubbling.
- Top with pecans before serving.
Notes
If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer.