Creamy Pumpkin Gnocchi Bake

Why Make This Recipe

Pumpkin Gnocchi Bake is a delightful dish that combines the comforting taste of gnocchi with the creamy richness of pumpkin and cheese. It’s perfect for a cozy dinner and offers a unique twist on traditional pasta bakes. Plus, it’s a great way to enjoy seasonal pumpkin!

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 your air fryer to 180°C (350°F).
2. Toss the diced pumpkin with a little vegetable oil and season with salt and pepper. Place in the air fryer basket and cook for about 15 minutes until tender.
3. In a bowl, mix the gnocchi, cooked pumpkin, blue cheese, sage leaves, vegetable stock, and cream. Stir until combined.
4. Transfer the mixture to a baking dish. Top with mozzarella or cheddar cheese and chopped pecans.
5. Air fry for another 10 minutes until the cheese is melted and golden.

Oven Instructions:

1. Preheat your oven to 180°C (350°F).
2. On a baking sheet, toss the diced pumpkin with a drizzle of oil and season with salt and pepper. Roast for 20 minutes until soft.
3. In a large bowl, mix the gnocchi, roasted pumpkin, blue cheese, sage leaves, vegetable stock, and cream. Stir until well combined.
4. Pour the mixture into a baking dish. Top with mozzarella or cheddar cheese and chopped pecans.
5. Bake in the oven for 25-30 minutes until the cheese is bubbly and golden.

How to Serve Pumpkin Gnocchi Bake

Serve the Pumpkin Gnocchi Bake hot from the oven or air fryer. It makes a wonderful main dish or a hearty side. Add a sprinkle of extra sage or fresh herbs on top for added flavor. Pair it with a simple salad or garlic bread for a complete meal.

How to Store Pumpkin Gnocchi Bake

If you have leftovers, allow the dish to cool completely. Cover it tightly with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, bake in the oven at a low temperature until warmed through.

Tips to Make Pumpkin Gnocchi Bake

• Ensure the pumpkin is diced into even-sized cubes for uniform cooking.
• You can use pre-made gnocchi to save time.
• If you don’t have blue cheese, soft goat’s cheese works well for a milder flavor.

Variation

For a vegan option, substitute dairy cream with coconut cream and use vegan cheese. You can also add vegetables like spinach or kale for extra nutrition.

FAQs

1. Can I use frozen gnocchi?
Yes, frozen gnocchi can be used directly in this recipe without thawing. Just add a few extra minutes to the cooking time.

2. What can I substitute for pumpkin?
Butternut squash or sweet potato are great alternatives to pumpkin in this recipe.

3. Can I make this dish ahead of time?
Yes, you can prepare it up to the baking stage, cover it, and store it in the refrigerator for a day. Just bake when you’re ready to serve.

Pumpkin Gnocchi Bake

• Author: admin
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

A delightful dish combining gnocchi with cream, pumpkin, and cheese, perfect for cozy dinners.

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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

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Instructions

1. Preheat your air fryer to 180°C (350°F).
2. Toss the diced pumpkin with a little vegetable oil and season with salt and pepper. Place in the air fryer basket and cook for about 15 minutes until tender.
3. In a bowl, mix the gnocchi, cooked pumpkin, blue cheese, sage leaves, vegetable stock, and cream. Stir until combined.
4. Transfer the mixture to a baking dish. Top with mozzarella or cheddar cheese and chopped pecans.
5. Air fry for another 10 minutes until the cheese is melted and golden.
6. For oven method, preheat your oven to 180°C (350°F).
7. On a baking sheet, toss the diced pumpkin with oil and season with salt and pepper. Roast for 20 minutes until soft.
8. In a large bowl, mix the gnocchi, roasted pumpkin, blue cheese, sage leaves, vegetable stock, and cream. Stir until well combined.
9. Pour the mixture into a baking dish. Top with mozzarella or cheddar cheese and chopped pecans.
10. Bake in the oven for 25-30 minutes until the cheese is bubbly and golden.

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Notes

For a vegan option, substitute dairy cream with coconut cream and use vegan cheese.