Creamy Cheesy Pumpkin Gnocchi Bake

Why Make This Recipe

Pumpkin Gnocchi Bake is a delicious and cozy dish perfect for autumn. It combines soft gnocchi with the rich flavors of pumpkin, cheese, and sage. This meal is not just tasty; it’s also a great way to enjoy seasonal ingredients. If you love warm and comforting food, this recipe is a must-try!

How to Make 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
• ¼ cup single dairy cream
• 50g mozzarella or cheddar cheese
• 30g pecans

Directions

Air Fryer Instructions:

1. Preheat the air fryer to 200°C (390°F).
2. In a bowl, mix the diced pumpkin with sage leaves and vegetable stock.
3. Add the gnocchi and stir gently to coat.
4. Place this mixture in the air fryer basket.
5. Cook for 12-15 minutes until the pumpkin is tender.
6. Once done, stir in the cream and cheese.
7. Top with pecans and cook for another 5 minutes until golden.

Oven Instructions:

1. Preheat the oven to 200°C (390°F).
2. In a baking dish, combine the diced pumpkin, gnocchi, sage, and vegetable stock.
3. Cover with foil and bake for 25 minutes.
4. Remove the foil, stir in cream and cheese, and then top with pecans.
5. Bake for an additional 10-15 minutes until everything is bubbly and golden.

How to Serve Pumpkin Gnocchi Bake

Serve the Pumpkin Gnocchi Bake hot from the oven or air fryer. It pairs well with a simple green salad or crusty bread. Enjoy it with friends or family for a comforting meal.

How to Store Pumpkin Gnocchi Bake

To store leftovers, let the dish cool completely. Place it in an airtight container and refrigerate it for up to three days. You can reheat it in the oven or microwave when you’re ready to enjoy it again.

Tips to Make Pumpkin Gnocchi Bake

• Use fresh pumpkin for the best flavor, but you can also use canned pumpkin puree if you’re short on time.
• Feel free to adjust the cheese according to your preference. Feta can also be a nice substitute.
• Add a sprinkle of nutmeg for an extra warm flavor.

Variation

You can make this dish vegetarian by using vegetable stock. Additionally, for a spicy kick, add some chili flakes or sautéed onions.

FAQs

Q1: Can I use any type of cheese?
A1: Yes! Feel free to use your favorite cheese like mozzarella, cheddar, or feta.

Q2: How can I make this dish vegan?
A2: Use plant-based gnocchi, vegan cheese, and substitute the cream with coconut milk.

Q3: Can I freeze Pumpkin Gnocchi Bake?
A3: Yes, you can freeze it before baking. Just thaw it in the fridge overnight and then bake as directed.

Pumpkin Gnocchi Bake

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• Author: admin
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and cozy dish combining soft gnocchi with rich pumpkin, cheese, and sage, perfect for autumn.

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Ingredients

Scale 1x2x3x

• 350g pumpkin, peeled and diced
• 500g gnocchi
• 50g blue cheese or soft goat’s cheese
• 6g sage leaves
• 400ml vegetable stock
• ¼ cup single dairy cream
• 50g mozzarella or cheddar cheese
• 30g pecans

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Instructions

1. Preheat the air fryer to 200°C (390°F).
2. In a bowl, mix the diced pumpkin with sage leaves and vegetable stock.
3. Add the gnocchi and stir gently to coat.
4. Place this mixture in the air fryer basket.
5. Cook for 12-15 minutes until the pumpkin is tender.
6. Stir in the cream and cheese.
7. Top with pecans and cook for another 5 minutes until golden.

1. Preheat the oven to 200°C (390°F).
2. In a baking dish, combine the diced pumpkin, gnocchi, sage, and vegetable stock.
3. Cover with foil and bake for 25 minutes.
4. Remove the foil, stir in cream and cheese, and top with pecans.
5. Bake for an additional 10-15 minutes until bubbly and golden.

Notes

Use fresh pumpkin for best flavor; adjust cheese according to your preference. Add a sprinkle of nutmeg for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking, Air Frying
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 8g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 25mg

Keywords: Pumpkin, Gnocchi, Bake, Autumn, Comfort Food