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
