Description
A warming and comforting dish that combines soft gnocchi with rich pumpkin and cheese flavors, perfect for cozy nights.
Ingredients
Scale
- 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
- Air Fryer Instructions: Preheat your air fryer to 180°C (356°F).
- Toss the diced pumpkin with vegetable stock and sage leaves in a bowl until well-coated.
- Place the pumpkin mixture in the air fryer basket and cook for about 15-20 minutes, stirring halfway, until tender.
- In a large bowl, combine cooked pumpkin, gnocchi, cream, and cheese. Mix gently to combine.
- Transfer the mixture to a baking dish and top with pecans and extra cheese.
- Air fry for another 10-15 minutes until the top is golden and crispy.
- Oven Instructions: Preheat your oven to 190°C (375°F).
- Toss the diced pumpkin with vegetable stock and sage leaves in a bowl.
- Spread the pumpkin mixture evenly in a baking dish. Bake for 25-30 minutes until the pumpkin is tender.
- Boil the gnocchi according to package instructions, then drain.
- In a large bowl, combine the cooked pumpkin, gnocchi, cream, and cheese. Mix gently to combine.
- Top with pecans and additional cheese, then bake for another 15-20 minutes until golden.
Notes
Serve hot paired with a light salad or garlic bread. Can be stored in an airtight container in the fridge for up to three days or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg