Description
A delightful dish combining gnocchi with cream, pumpkin, and cheese, perfect for cozy dinners.
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
Instructions
- Preheat your air fryer to 180°C (350°F).
- 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.
- In a bowl, mix the gnocchi, cooked pumpkin, blue cheese, sage leaves, vegetable stock, and cream. Stir until combined.
- Transfer the mixture to a baking dish. Top with mozzarella or cheddar cheese and chopped pecans.
- Air fry for another 10 minutes until the cheese is melted and golden.
- For oven method, preheat your oven to 180°C (350°F).
- On a baking sheet, toss the diced pumpkin with oil and season with salt and pepper. Roast for 20 minutes until soft.
- In a large bowl, mix the gnocchi, roasted pumpkin, blue cheese, sage leaves, vegetable stock, and cream. Stir until well combined.
- Pour the mixture into a baking dish. Top with mozzarella or cheddar cheese and chopped pecans.
- Bake in the oven for 25-30 minutes until the cheese is bubbly and golden.
Notes
For a vegan option, substitute dairy cream with coconut cream and use vegan cheese.