Brief Article Introduction

This article dives into everything you need to know to make the perfect Air Fryer Pumpkin Gnocchi Bake—an easy, savory dish that brings together tender roasted pumpkin, pillowy gnocchi, and melty cheese in a bubbling, golden casserole. Whether you’re new to air fryers or looking for a new cozy dinner idea, this recipe offers a comforting yet sophisticated meal with minimal effort. We’ll walk you through why it works so well, cooking methods, flavor pairings, and tips for adapting it to your taste and pantry. By the end, you’ll have a go-to weeknight bake worth repeating.

Air Fryer Pumpkin Gnocchi Bake Memories

The Cozy Dinner That Saved a Rainy Tuesday

It was one of those grey, chilly Tuesdays in Asheville. My twins were home with sniffles, my work inbox overflowing, and the fridge didn’t offer much inspiration—except a bag of gnocchi, a chunk of pumpkin, and a wedge of blue cheese. That’s when the idea hit: air fryer pumpkin gnocchi bake. It sounded ambitious, but I needed something warm and nourishing that didn’t involve multiple pans or a long wait.

Within 30 minutes, the kitchen smelled like sage and roasted cheese. The pumpkin had caramelized just enough, the gnocchi puffed up slightly, and the blue cheese melted into a silky sauce. I sprinkled on pecans and crisped sage for crunch, and suddenly, this thrown-together dinner felt like a little miracle. Not too heavy, not too fussy—just exactly right.

This bake became an instant comfort meal in our house, requested by my kids on every rainy day since. And the best part? I only used one dish and my trusty air fryer.

How This Bake Brings Out the Best in Your Air Fryer

There’s something magical about how air fryers handle roasted vegetables. For this air fryer pumpkin gnocchi bake, the pumpkin softens in just 15 minutes with a bit of stock, keeping its bite without turning mushy. Then, you layer in gnocchi and cream, sprinkle cheese over the top, and let the air fryer do its thing—crisping edges, bubbling sauce, and creating golden tops with minimal effort.

While ovens can take longer to achieve this balance, air fryers bring speed and concentrated heat, turning this bake into an ideal weeknight dinner. You’ll still get the layered flavors and textures of a dish that tastes like it took much longer. If you’ve ever wondered what your air fryer is truly capable of, this is it.

Pumpkin Gnocchi Bake

Creamy, cheesy, and nutty, this is the ultimate comfort dish marrying crisp and soft textures into one perfect bite. This Pumpkin Gnocchi Bake recipe creates the ideal quick and easy family meal for a chilly Autumn dinner. Top with crisp sage and pecans for a delicious contrast of crunchy and creamy.

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Total Time 40 minutes mins

Servings 3

Ingredients

  

• 350 g pumpkin peeled and diced into bite-sized cubes
• 500 g gnocchi
• 50 g blue cheese or soft goat’s cheese
• 6 g sage leaves
• 400 ml vegetable stock
• 1/4 cup single dairy cream
• 50 g mozzarella or cheddar cheese
• 30 g pecans

Instructions

 

• Using the oven will increase the overall cook time of the recipe by 5-10 minutes. This is because an air fryer will tend to cook things a little quicker.
• A note: While this recipe was tested in the Instant Vortex Plus Clear Cook, it’s essential to remember that air fryers can differ. So, when following the cook times, keep a close eye on the recipe instructions and adjust the cooking time slightly, depending on your specific brand of air fryer
• Air Fryer Instructions :
• Dice the pumpkin/butternut into small cubes roughly 2cm wide (any bigger and they won’t cook in under 30 minutes)
• In your air fryer basket, or a baking dish that fits snugly into your air fryer, combine the diced pumpkin with 100ml of vegetable stock, a pinch of salt, and pepper. Air fry at 170°C for 15 minutes, or until the pumpkin starts to soften. It should be pierced easily with a knife, with some resistance at this stage.
• Add the remaining vegetable stock to the basket and nestle the gnocchi around the pumpkin chunks.
• Crumble the blue/goats cheese over the top and pour the cream over the ingredients in the air fryer basket. Gently stir everything together.
• Air fry at 220°C (430°F) for 12 minutes until the gnocchi and pumpkin are cooked and the mixture is bubbling.
• Sprinkle the cheese and pecans over the gnocchi and continue to air fry for an additional 2 minutes, or until the cheese is melted and golden.
• Toss the sage leaves in a small drizzle of oil until coated, then scatter them over the melty cheese and pecans. Air fry for a further minute until the sage is lovely and crisp.
• Oven Instructions:
• Preheat your oven to 180°C (350°F).
• Dice the pumpkin/butternut into small cubes roughly 2cm wide (any bigger and they won’t cook in under 30 minutes)
• In an ovenproof dish, combine the diced pumpkin with 100ml of vegetable stock, a pinch of salt, and pepper. Roast in the oven for 20 minutes, or until the pumpkin starts to just soften. It should be pierced easily with a knife, with some resistance at this stage.
• Add the remaining vegetable stock to the dish and nestle the gnocchi around the pumpkin chunks.
• Crumble the blue cheese and pour the cream over the ingredients in the dish. Gently stir everything together.
• Roast in the oven at 220°C (430°F) for 10-15 minutes until the gnocchi and pumpkin are cooked and the mixture is bubbling.
• Sprinkle the mozzarella or cheddar cheese and pecans over the gnocchi and continue to roast for an additional 2-3 minutes, or until the cheese is melted and golden.
• Toss the sage leaves in a small drizzle of oil until coated, then scatter them over the dish. Return to the oven for a further minute until the sage is lovely and crisp.

Notes

Chef’s Tip: Want to add some meat? When you air fry the pumpkin, drape some ham over the top and cook until crisp. Once crisped, remove and crumble over the bake when serving. You can use Serrano, Parma or Speck ham.

Nutrition
Serving Size: 1Calories: 792.74kcalSugar: 7.19gSodium: 1584.92mgFat: 33.2gSaturated Fat: 14.77gTrans Fat: 0gCarbohydrates: 97.24gFiber: 4.02gProtein: 22.99gCholesterol: 71.67mg

Ingredients That Make This Pumpkin Gnocchi Bake Shine

What You Need for the Ultimate Flavor

The beauty of this air fryer pumpkin gnocchi bake lies in how a few simple ingredients come together to create something comforting and deeply flavorful. You’ll start with diced pumpkin—either fresh or leftover roasted—and pair it with classic gnocchi. The starchy pillows absorb flavor like sponges, becoming tender and slightly crisp around the edges when air-fried.

Cheese plays a starring role here. Blue cheese adds sharpness and richness that cuts through the sweetness of the pumpkin. If that’s not your style, soft goat cheese gives a milder, creamy tang. A splash of single cream and vegetable stock helps create a luscious sauce right in the dish, no stovetop necessary.

Sage and pecans bring texture and depth. The sage crisps up in the final minutes of air frying, adding a nutty herbaceous crunch, while the pecans offer that satisfying bite on top of all the meltiness.

Here’s a quick ingredient breakdown:

Smart Substitutions to Fit Your Pantry

This air fryer pumpkin gnocchi bake is flexible enough to adapt to what you have on hand. No blue cheese? Try crumbled feta or shredded parmesan for a sharper finish. Don’t love pumpkin? Swap it with butternut squash or even sweet potatoes. Each offers that same cozy, earthy sweetness that balances the creaminess of the dish.

For a more indulgent version, drizzle in extra cream or use a cheese blend like fontina or gruyere. If you’re dairy-free, oat cream works beautifully, and you can replace the cheese with plant-based alternatives that melt well.

And don’t skip the sage if you can help it. Even dried sage, used sparingly, adds that autumnal note that makes this dish feel special. If nuts are off the table, sunflower seeds or pumpkin seeds give the same crunch without the allergens.

Whether you’re cleaning out the fridge or planning a special meal, this recipe can flex with you while still delivering the comfort of a true baked gnocchi experience—with a fraction of the fuss.

How to Make This Pumpkin Gnocchi Bake in Your Air Fryer

Step-by-Step: Air Fryer Instructions Made Simple

Cooking this air fryer pumpkin gnocchi bake couldn’t be easier. The key is layering ingredients in stages to allow each one to cook to the perfect texture. Start by dicing the pumpkin into small 2cm cubes—this size ensures even cooking without going mushy.

Here’s how to do it:

1. In your air fryer basket or a small baking dish that fits inside, add the diced pumpkin with 100ml of vegetable stock. Season lightly with salt and pepper.
2. Air fry at 170°C (340°F) for 15 minutes, until the pumpkin begins to soften but still holds shape.
3. Add the remaining stock, then nestle gnocchi around the pumpkin chunks.
4. Crumble blue cheese (or goat cheese) on top and pour over the cream. Gently stir everything together.
5. Air fry at 220°C (430°F) for 12 minutes, until bubbling and golden at the edges.
6. Top with shredded mozzarella or cheddar and pecans. Air fry 2 more minutes until melty and toasty.
7. Lightly oil the sage leaves, scatter on top, and air fry 1 final minute until crisp.

You’ll know it’s done when the edges are slightly browned, the cheese is fully melted, and everything smells buttery, nutty, and warm. Serve hot straight from the basket or carefully spoon it into bowls.

Chef’s Tip: Want to add a savory twist? Before cooking the pumpkin, lay thin slices of ham (like Parma or Speck) over the top. Cook until crisp, then crumble over your finished bake for a salty crunch.

Oven Option: Just As Delicious, Slightly Slower

If you don’t have an air fryer, no problem—this pumpkin gnocchi bake works just as well in the oven, with just a few extra minutes.

Here’s how to do it:

1. Preheat oven to 180°C (350°F).
2. Place diced pumpkin, 100ml vegetable stock, salt, and pepper in an ovenproof dish. Roast for 20 minutes.
3. Add the rest of the stock, gnocchi, cream, and cheese. Stir gently.
4. Roast again at 220°C (430°F) for 10–15 minutes, until bubbling.
5. Sprinkle pecans and cheese on top and bake for another 2–3 minutes.
6. Drizzle oil over sage, scatter on top, and return for 1 minute until crisp.

Both versions deliver the same golden, bubbling finish—just with a little more patience in the oven. Keep an eye on the texture and don’t skip the final cheese and sage step, as it takes the dish from good to truly great.

No matter the method, the air fryer pumpkin gnocchi bake gives you comfort in a bowl without the cleanup. That’s dinner, solved.

Serving, Storing & Nutritional Details

How to Serve It Up Like a Pro

The best part of this air fryer pumpkin gnocchi bake is how effortlessly it goes from air fryer to table. It’s rich enough to stand on its own as a main dish, but there are simple ways to dress it up for guests or stretch it into a more balanced plate.

Serve it with a side of garlicky sautéed greens—like spinach, kale, or Swiss chard—for a touch of bitterness that balances the sweetness of pumpkin and richness of the cheese. A bright salad with lemon vinaigrette also cuts through the creaminess and keeps things feeling fresh.

Craving even more crunch? Add a handful of crispy onions or roasted seeds on top just before serving. The contrast in textures makes every bite more interesting.

If you’re preparing this for a dinner party, portion it into individual ramekins and bake or air fry them that way. It feels elevated but still keeps cleanup minimal. This trick also works well if you want to make ahead and reheat servings individually later.

Pro Serving Tip: Sprinkle flaky sea salt and a few chili flakes just before serving. It gives the whole dish a final pop and sharpens the flavors beautifully.

How to Store Leftovers and What to Expect Nutritionally

If you’re lucky enough to have leftovers, this air fryer pumpkin gnocchi bake stores well in the fridge for up to 3 days. Let it cool completely, then seal it in an airtight container. To reheat, pop it back in the air fryer at 180°C (350°F) for 5–6 minutes or until warmed through and bubbly. The sage may lose a bit of its crispness, but the overall flavor deepens after a day.

Want to freeze it? Technically, yes—but the texture of gnocchi can become a little soft and less chewy after thawing. If you do freeze it, wrap portions tightly and reheat directly from frozen in the oven at 180°C (350°F) for 20 minutes.

Here’s a quick look at the nutritional profile per serving:

While it’s certainly rich, the protein and fiber balance things out. You can always lighten it up with reduced-fat cream or dairy-free alternatives without sacrificing flavor.

Frequently Asked Questions

Can I use store-bought gnocchi for this recipe?
Yes, store-bought gnocchi works perfectly in this air fryer pumpkin gnocchi bake. Choose shelf-stable, refrigerated, or fresh gnocchi. No need to boil it first—it softens while baking in the air fryer.

What type of pumpkin is best for baking?
Sugar pumpkin or butternut squash are great choices for this bake. They hold their shape and offer a naturally sweet, earthy flavor that pairs beautifully with cheese and sage.

Can I make this dish dairy-free?
Absolutely. Swap the cream for oat or almond-based cream and use your favorite dairy-free cheese alternatives that melt well. Just keep an eye on cooking times—they may vary slightly.

Can I prep this ahead of time?
Yes, you can assemble the bake ahead and store it in the fridge for up to 24 hours before cooking. Let it sit at room temp for 15 minutes before air frying to ensure even cooking.

Conclusion

The air fryer pumpkin gnocchi bake is more than just a fall comfort meal—it’s a flexible, feel-good dinner that comes together with pantry staples and zero stress. Whether you’re feeding yourself or a small family, it offers all the cozy vibes of a traditional casserole with a modern, time-saving twist. From creamy cheese and soft gnocchi to roasted pumpkin and crisped sage, this bake is bound to become a regular on your menu. Try it once, and you’ll understand why it’s a rainy-day favorite in my house.