If you’re looking for a cozy, irresistible meal that wraps up chilly evenings with cheesy satisfaction, look no further than this Pumpkin Gnocchi Bake. This ultimate comfort food delivers a rich balance of pillowy gnocchi, sweet roasted pumpkin, nutty pecans, and gooey cheese—all crowned with crisp, fragrant sage. It’s quick enough for a busy weeknight yet decadent enough to serve as the star at a dinner party. Trust me: every golden, bubbling bite of this Pumpkin Gnocchi Bake will win you friends, family, and maybe even a few epicurean accolades!
Ingredients You’ll Need
Part of the magic of Pumpkin Gnocchi Bake is that it comes together with just a handful of simple, straightforward ingredients. Each one plays a starring role: from the creamy pumpkin to the sharp-tangy cheese, these elements bring color, flavor, and texture to every bite.
- Pumpkin: Sweet and vibrant, diced pumpkin is the luscious foundation for the whole dish—look for smooth-fleshed varieties for the best results.
- Gnocchi: These soft, potato-based pillows soak up flavor and get beautifully golden edges—store-bought keeps it easy, but homemade is extra special if you have the time.
- Blue Cheese or Soft Goat’s Cheese: For depth and a touch of tang, crumble your favorite creamy blue or mild goat cheese over the top for that irresistible ooze.
- Sage Leaves: Fried until crisp, these add fragrant, earthy notes and a gorgeous pop of green—it’s not Pumpkin Gnocchi Bake without them!
- Vegetable Stock: This keeps things moist and helps all those flavors mingle during baking. Use homemade or a good-quality store-bought stock.
- Single Dairy Cream: Just a glug of cream gives the bake its signature silkiness and makes sure every forkful feels indulgent.
- Mozzarella or Cheddar Cheese: A golden, gooey top is a must! Mozzarella melts deliciously, but sharp cheddar brings wonderful bite and flavor.
- Pecans: Don’t skip these! They toast up beautifully, adding crunch, nuttiness, and a buttery undertone that pairs so well with the pumpkin.
How to Make Pumpkin Gnocchi Bake
Step 1: Prep the Pumpkin
Start by peeling and cutting your pumpkin into bite-sized cubes, about 2cm wide. This size is just right—it cooks through quickly and gives plenty of those caramelized edges that make Pumpkin Gnocchi Bake so delightful. If you’re using butternut squash as a swap, follow the same rule for best texture.
Step 2: Soften the Pumpkin
In your air fryer basket or an ovenproof dish, toss the diced pumpkin with about 100ml of vegetable stock and season lightly with salt and pepper. If using an air fryer, cook at 170°C for 15 minutes; if using the oven, roast at 180°C for 20 minutes. The pumpkin should be mostly tender with a little resistance in the center—you want it holding its shape for baking.
Step 3: Assemble the Gnocchi Bake
To your cooked pumpkin, add the remaining vegetable stock and scatter the gnocchi around the cubes, nestling them in. Sprinkle the blue cheese or goat’s cheese generously across everything, then pour the cream over the top. Give it all a gentle stir to make sure every bite gets a bit of that rich, cheesy flavor.
Step 4: Bake Until Bubbling
Pop the dish into the oven at 220°C for 10-15 minutes (air fryer: 12 minutes at 220°C) until the gnocchi is soft and the pumpkin is bubbling at the edges. This step is where the flavors truly meld—don’t rush it! You’ll see pockets of melted cheese and an irresistible aroma filling the kitchen.
Step 5: Add Cheese & Pecans
Sprinkle mozzarella or cheddar and those all-important pecan pieces over the top for crunch. Bake or air fry for another 2-3 minutes until the cheese is gloriously melted and golden brown—the nutty pecans will take on a toasty richness here, too.
Step 6: Crisp the Sage and Serve
Toss fresh sage leaves with a little oil and scatter them over the dish. Air fry or roast for just 1 more minute. The leaves will sizzle up into delicate, crispy bites, offering a final pop of herbal character that makes the Pumpkin Gnocchi Bake unmistakably special.
How to Serve Pumpkin Gnocchi Bake
Garnishes
A little flourish goes a long way. Try a final dusting of freshly cracked black pepper, a sprinkle of fresh parmesan, or a drizzle of extra virgin olive oil over your Pumpkin Gnocchi Bake. The crispy sage leaves are a must, but you can also add a pinch of red chili flakes if you like a gentle heat.
Side Dishes
This rich bake pairs perfectly with a simply dressed green salad—think peppery arugula and lemon vinaigrette—to balance the creaminess. Crusty bread or garlic knots are fantastic for sopping up any cheesy, peppery sauce left behind. If you’re feeling festive, honey-roasted carrots or steamed green beans round out the meal beautifully.
Creative Ways to Present
For entertaining, try baking your Pumpkin Gnocchi Bake in individual ramekins for personal portions that look as lovely as they taste. Alternatively, serve directly from a rustic baking dish at the table for a cozy, family-style vibe. A few extra sage leaves and pecan halves on top just before serving makes it look absolutely irresistible.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Gnocchi Bake is a true blessing—it stores well in an airtight container in the fridge for up to three days. The flavors only deepen, making next-day lunches especially exciting. Let the bake cool completely before refrigerating for best texture.
Freezing
You can freeze this dish either before or after baking. Simply let it cool, then wrap tightly in foil and pop it in a freezer-safe container. When you’re ready to enjoy, thaw completely in the refrigerator overnight before reheating. The creamy sauce and cheese hold up surprisingly well after freezing, making it a great make-ahead option.
Reheating
To reheat, cover your Pumpkin Gnocchi Bake with foil and warm in a 180°C oven for about 20 minutes, or until piping hot. For single servings, a few minutes in the microwave works, but the oven or air fryer is best for reviving that golden, cheesy top and crisp edges!
FAQs
Can I use butternut squash instead of pumpkin?
Absolutely! Butternut squash is a fantastic substitute in Pumpkin Gnocchi Bake, offering a similar sweetness and texture. Just dice it the same way—about 2cm cubes—to keep the cook times on track.
What’s the best way to make this dish gluten free?
You only need to swap in your favorite gluten-free gnocchi! Most other ingredients in Pumpkin Gnocchi Bake are naturally gluten free—but do check your vegetable stock and cheeses to be sure.
Can I prepare this dish ahead of time for guests?
Yes! Assemble everything up to the point before baking, cover and refrigerate. When it’s party time, just bake as directed, adding a couple of extra minutes to make sure it’s heated through.
Is there a way to make this vegan?
Definitely. Choose a plant-based cream, vegan cheeses, and use a vegan gnocchi. Skip the blue cheese or use a vegan alternative, and you’ll have a delicious vegan Pumpkin Gnocchi Bake that everyone can enjoy.
How can I add meat to this recipe?
For a non-vegetarian twist, lay strips of ham (like Parma, Serrano, or Speck) over the pumpkin during the baking step. Once they’re crisped up, crumble and sprinkle them over the finished bake for a savory punch!
Final Thoughts
I can’t wait for you to try this crowd-pleasing Pumpkin Gnocchi Bake in your own kitchen. It’s a true testament to how a few simple ingredients can shine when given a little love. Whether you’re feeding a hungry family or treating yourself to something special, this bake is sure to become a permanent favorite. Give it a try and let its golden, cheesy comfort win you over!
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Pumpkin Gnocchi Bake Recipe
- Total Time: 40 minutes
- Yield: 2-3 Servings
- Diet: Vegetarian
Description
Creamy, cheesy, and nutty, this Pumpkin Gnocchi Bake is the ultimate comfort dish, marrying crisp and soft textures into one perfect bite. A quick and easy family meal for a chilly Autumn dinner, topped with crisp sage and pecans for a delicious contrast of crunchy and creamy.
Ingredients
Pumpkin Gnocchi Bake 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
- Air Fryer Instructions: Dice the pumpkin/butternut into small cubes roughly 2cm wide. Combine pumpkin with 100ml vegetable stock, salt, and pepper. Air fry at 170°C for 15 minutes. Add remaining stock, gnocchi, cheese, and cream. Air fry at 220°C for 12 minutes. Sprinkle cheese and pecans, air fry for 2 minutes. Toss sage in oil, air fry for 1 minute.
- Oven Instructions: Preheat oven to 180°C. Dice pumpkin, combine with stock, roast for 20 minutes. Add remaining stock, gnocchi, cheese, and cream. Roast at 220°C for 10-15 minutes. Sprinkle cheese and pecans, roast for 2-3 minutes. Toss sage in oil, roast for 1 minute.
Notes
- Chef’s Tip: Want to add some meat? Air fry ham until crisp, crumble over the bake when serving. Use Serrano, Parma, or Speck ham.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking, Air Frying
- Cuisine: Autumn, Comfort Food
Nutrition
- Serving Size: 1
- Calories: 792.74kcal
- Sugar: 7.19g
- Sodium: 1584.92mg
- Fat: 33.2g
- Saturated Fat: 14.77g
- Unsaturated Fat: Estimate based on ingredients
- Trans Fat: 0g
- Carbohydrates: 97.24g
- Fiber: 4.02g
- Protein: 22.99g
- Cholesterol: 71.67mg
