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.