Pumpkin Gnocchi Bake (Air Fryer or Oven)

This pumpkin gnocchi bake is the ultimate fall comfort food! Pillowy gnocchi and roasted pumpkin in a creamy cheese sauce, topped with crispy sage and crunchy pecans. Ready in just 40 minutes with no need to pre-cook the gnocchi, this easy vegetarian dinner works perfectly in the air fryer or oven. A cozy, hands-off meal that’s perfect for busy weeknights.

Why You’ll Love This Baked Gnocchi Recipe

This pumpkin gnocchi bake takes comfort food to the next level with minimal effort. The genius of this recipe? No pre-cooking the gnocchi required—it goes straight from the package to the pan. The combination of tender roasted pumpkin, creamy blue cheese sauce, and crispy-edged gnocchi creates incredible texture contrast. Topped with toasted pecans and crispy sage leaves, this dish looks elegant but comes together in under 40 minutes with simple grocery store ingredients.

What is Gnocchi?

Gnocchi (pronounced “NYOH-kee”) is a traditional Italian pasta made from potatoes, flour, and sometimes eggs. These soft, pillowy dumplings have a delicate texture and mild flavor that makes them perfect for absorbing sauces. When baked, gnocchi develops a crispy exterior while maintaining a tender, fluffy interior—the best of both worlds. It’s incredibly versatile and pairs beautifully with the sweet roasted pumpkin and tangy cheese in this recipe.

Ingredients for Pumpkin Gnocchi Bake

• 350g (12 oz) pumpkin or butternut squash, peeled and diced into ¾-inch cubes
• 500g (17 oz) gnocchi (shelf-stable or refrigerated)
• 50g (1.75 oz) blue cheese or soft goat cheese
• 50g (1.75 oz) mozzarella or cheddar cheese, shredded
• 6g fresh sage leaves (about 8-10 leaves)
• 400ml (1⅔ cups) vegetable stock
• ¼ cup (60ml) heavy cream or single cream
• 30g (¼ cup) pecans, roughly chopped
• Salt and pepper to taste
• Olive oil for drizzling

Why Bake Gnocchi Instead of Boiling?

Baking gnocchi creates a completely different texture experience than traditional boiling. When baked, gnocchi develops golden, crispy edges while the interior stays soft and pillowy. The gnocchi also acts like a flavor sponge, soaking up the creamy sauce, vegetable stock, and cheese. Plus, baking is incredibly hands-off—no standing over a pot of boiling water, no draining. Just toss everything in one dish and let the oven or air fryer do the work.

How to Make Pumpkin Gnocchi Bake

Air Fryer Instructions

Step 1: Roast the Pumpkin

Dice pumpkin into small 2cm (¾-inch) cubes—this size ensures they cook through in 30 minutes. Place diced pumpkin in your air fryer basket or an air fryer-safe baking dish. Add 100ml vegetable stock and season with salt and pepper. Air fry at 170°C (340°F) for 15 minutes until pumpkin starts to soften and can be pierced with a knife with slight resistance.

Step 2: Add Gnocchi and Stock

Pour remaining vegetable stock into the basket. Nestle uncooked gnocchi around the pumpkin chunks, distributing evenly.

Step 3: Add Cheese and Cream

Crumble blue cheese or goat cheese over the pumpkin and gnocchi. Pour cream evenly over everything. Gently stir to combine all ingredients. Air fry at 220°C (430°F) for 12 minutes until gnocchi is cooked through, pumpkin is tender, and mixture is bubbling.

Step 4: Add Toppings

Sprinkle shredded mozzarella or cheddar cheese and chopped pecans over the top. Air fry for 2 more minutes until cheese melts and turns golden.

Step 5: Crisp the Sage

Toss sage leaves in a small drizzle of olive oil until coated. Scatter over the melted cheese. Air fry for 1 final minute until sage is crispy and fragrant. Serve immediately.

Oven Instructions

Step 1: Preheat and Roast Pumpkin

Preheat oven to 180°C (350°F). Place diced pumpkin in an ovenproof dish with 100ml vegetable stock, salt, and pepper. Roast for 20 minutes until pumpkin begins to soften.

Step 2: Add Gnocchi

Add remaining vegetable stock and nestle gnocchi around pumpkin chunks.

Step 3: Add Cheese and Cream

Crumble blue cheese over the dish and pour cream evenly. Stir gently to combine. Increase oven temperature to 220°C (430°F) and roast for 10-15 minutes until gnocchi is cooked and mixture bubbles.

Step 4: Finish with Cheese and Pecans

Sprinkle mozzarella or cheddar and pecans on top. Roast for 2-3 minutes until cheese melts and turns golden.

Step 5: Add Crispy Sage

Toss sage in olive oil and scatter over the dish. Return to oven for 1 minute until crispy.

Recipe Tips for Success

Cut Pumpkin Small: Dice pumpkin into ¾-inch cubes maximum. Larger pieces won’t cook through in the cooking time.

No Pre-Cooking Needed: This recipe uses shelf-stable or refrigerated gnocchi straight from the package—no boiling required.

Don’t Skip the Sage: Crispy sage adds an aromatic, earthy flavor that complements the sweet pumpkin perfectly.

Air Fryer Variations: Different air fryer brands cook at different rates. Check your gnocchi bake and adjust time by 2-3 minutes if needed.

Use the Right Dish: If using an air fryer, ensure your baking dish fits comfortably inside with room for air circulation.

Season Well: Pumpkin needs salt to bring out its natural sweetness. Don’t under-season.

Recipe Variations

Gluten-Free Option: Use gluten-free gnocchi or make your own with gluten-free flour blend.

Vegan Pumpkin Gnocchi Bake: Use vegan gnocchi, oat cream or coconut cream, and plant-based cheese (cashew cheese works beautifully).

Different Squash: Substitute butternut squash, kabocha squash, or even sweet potato for pumpkin.

Add Protein: Drape prosciutto, serrano ham, or pancetta over the pumpkin during the first roasting stage. Remove when crispy and crumble over the finished dish.

Different Cheese: Try gorgonzola, feta, ricotta, or fontina instead of blue cheese.

Add Greens: Stir in fresh spinach, kale, or arugula in the last 5 minutes of cooking.

Nut-Free: Omit pecans or substitute with toasted breadcrumbs or pumpkin seeds.

Extra Vegetables: Add mushrooms, cherry tomatoes, or caramelized onions.

What Type of Pumpkin to Use

Best Choices:

• Sugar pumpkins (pie pumpkins) – Small, sweet, and dense
• Butternut squash – Readily available year-round, sweet flavor
• Halloween pumpkins – Perfectly edible! Don’t waste your carved pumpkin—use the flesh for cooking
• Kabocha squash – Very sweet and creamy
• Delicata squash – Sweet with edible skin

Pre-Diced Option: Many stores sell pre-diced pumpkin or butternut squash, making this recipe even faster.

Sustainability: Don’t Waste Your Halloween Pumpkin

After Halloween, millions of pumpkins end up in landfills where they decompose without oxygen, producing methane—a potent greenhouse gas that contributes to climate change. Your Halloween pumpkin is perfectly edible! Using it in recipes like this pumpkin gnocchi bake reduces food waste, saves money, and honors the resources used to grow and transport the pumpkin. Simply remove any wax or candle residue, peel away the outer layer if carved, and use the fresh flesh inside.

Storage and Reheating

Refrigerator: Store leftover pumpkin gnocchi bake in an airtight container for up to 3 days.

Reheating: Reheat individual portions in the microwave for 2-3 minutes, or place in a 180°C (350°F) oven for 10-15 minutes until heated through. The air fryer also works great—reheat at 170°C for 5-7 minutes.

Freezing: This dish doesn’t freeze particularly well due to the cream and cheese sauce, which can separate when thawed. Best enjoyed fresh or within 3 days.

Serving Suggestions

This pumpkin gnocchi bake works as a complete vegetarian main dish or hearty side. Serve with:

• Simple green salad with balsamic vinaigrette
• Garlic bread or crusty sourdough
• Roasted Brussels sprouts or green beans
• Grilled chicken or pork chops (if serving as a side)

Perfect for fall dinners, Thanksgiving side dish, cozy date nights, or meal prep lunches.

Frequently Asked Questions

Can I make this gluten-free? Yes! Use gluten-free gnocchi or make your own using gluten-free flour.

Can I make this vegan? Absolutely! Choose vegan gnocchi, use oat cream or coconut cream, and replace cheese with plant-based alternatives.

Do I need to boil the gnocchi first? No! The gnocchi cooks perfectly in the sauce—no pre-cooking needed.

What if I don’t have blue cheese? Use goat cheese, feta, gorgonzola, or skip the strong cheese and double the mozzarella.

Can I use frozen gnocchi? Yes, though you may need to add 2-3 minutes to the cooking time.

My pumpkin isn’t cooking through—what happened? The pieces were likely too large. Cut pumpkin into ¾-inch cubes maximum for even cooking.

What is “single cream”? Single cream has 18-20% fat content (similar to light cream in the US). Heavy cream or half-and-half works as a substitute.

Can I prep this ahead? You can prep the pumpkin and measure ingredients ahead, but this dish is best assembled and cooked fresh.