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Pumpkin Gnocchi Bake with Blue Cheese, Sage, and Pecans Recipe

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4.3 from 81 reviews

This comforting Pumpkin Gnocchi Bake combines tender roasted pumpkin, pillowy gnocchi, and creamy cheeses with the earthy aroma of sage and crunchy toasted nuts. Perfectly baked until golden and bubbling, it’s a cozy and flavorful vegetarian dish ideal for autumn or anytime you crave a hearty, satisfying meal.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 350 g pumpkin, peeled and diced
  • 500 g gnocchi (potato or sweet potato)
  • 400 ml vegetable stock
  • 0.25 cup single cream or light cream
  • 50 g mozzarella or cheddar cheese
  • 50 g blue cheese or soft goat cheese
  • 6 fresh sage leaves
  • 30 g chopped pecans or walnuts
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat oven or air fryer. Preheat your oven to 180°C (350°F). If using an air fryer, set it to 170°C (340°F) to prepare for roasting the pumpkin.
  2. Roast pumpkin. Toss the diced pumpkin with olive oil, salt, and pepper. Place in the oven or air fryer and roast for about 15 minutes until slightly tender but not fully cooked.
  3. Add gnocchi and stock. Transfer the roasted pumpkin to a baking dish or air fryer basket, add the gnocchi and pour in the vegetable stock. Stir gently to combine all ingredients.
  4. Add cheese and cream. Crumble the blue cheese or goat cheese over the mixture and pour in the single cream. Mix lightly to distribute the cream and cheese evenly.
  5. Bake or air fry at high heat. Increase the oven temperature to 220°C (430°F) or set air fryer accordingly. Cook the bake for 12 to 15 minutes until it is bubbling and the top begins to turn golden brown.
  6. Add mozzarella and nuts. Sprinkle the shredded mozzarella or cheddar cheese, along with the chopped pecans or walnuts, over the top of the bake. Return to the heat for another 2 minutes to melt the cheese and toast the nuts slightly.
  7. Fry sage leaves and garnish. In a small frying pan, lightly fry the fresh sage leaves in a drizzle of olive oil until crisp. Scatter the fried sage leaves over the baked gnocchi before serving to add aroma and texture.

Notes

  • You can substitute sweet potato gnocchi if you prefer a sweeter flavor.
  • For a nut-free version, omit the pecans or walnuts or replace them with toasted seeds.
  • Use low-fat cream to reduce calories if desired.
  • Ensure to roast the pumpkin until just tender to avoid overcooking in the bake stage.
  • Fresh sage leaves add fragrance and texture, but they can be omitted if unavailable.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Find it online: https://flavorhug.com/pumpkin-gnocchi-bake-with-blue-cheese-sage-and-pecans-recipe/