Description
A creamy, cheesy, and utterly comforting pumpkin and gnocchi bake, all made quickly and easily in your air fryer. Topped with crunchy pecans and crispy sage.
Ingredients
Scale
- 350g pumpkin, peeled and diced into 2cm cubes
- 500g gnocchi
- 50g blue cheese or soft goat’s cheese, crumbled
- 6g fresh sage leaves
- 400ml vegetable stock
- 1/4 cup single dairy cream
- 50g mozzarella or cheddar cheese, grated
- 30g pecans
- Salt and pepper to taste
- A drizzle of oil for the sage
Instructions
- Air fry pumpkin cubes with 100ml stock, salt, and pepper at 170°C for 15 mins.
- Add remaining stock and nestle gnocchi in with the pumpkin.
- Crumble over blue cheese and pour over cream. Gently stir.
- Air fry at 220°C for 12 mins until bubbling.
- Sprinkle with grated cheese and pecans. Air fry for 2 more mins.
- Toss sage in oil, scatter over the top, and air fry for 1 final minute.
Notes
Ensure your baking dish fits inside your air fryer if the basket has large holes. Leftovers keep for 3 days in the fridge.
Keywords: air fryer pumpkin gnocchi, gnocchi bake, easy air fryer recipes, pumpkin recipes, vegetarian comfort food
