If you’re looking for a cozy, rich dish that will wow your family and friends, then you have to try this Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe. I absolutely love how the sweetness of the pumpkin blends with tangy blue cheese, while the toasted pecans add that irresistible crunch, and crispy sage takes it over the top. Whether you’re warm up after a chilly day or want something special for dinner, this bake is a fan-freaking-tastic way to treat yourself.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The sweet pumpkin, bold blue cheese, and nutty pecans work together in delicious harmony.
- Comfort Food with a Gourmet Twist: It feels indulgent without being heavy or complicated to prepare.
- Simple Ingredients, Big Impact: Most of these are easy to find and come together without much fuss.
- Versatile Cooking Methods: Whether you have an air fryer or oven, you can nail this recipe with ease.
Ingredients You’ll Need
This recipe brings together a handful of fresh, seasonal ingredients that complement each other beautifully. When shopping, look for a firm pumpkin or butternut squash that’s perfect for roasting, and a good-quality blue cheese that’s creamy and punchy.
- Pumpkin: Choose a small, sweet pumpkin or butternut squash and dice into roughly 2cm cubes for even cooking.
- Gnocchi: Fresh or store-bought gnocchi works well, just make sure it’s not too soft to hold shape during baking.
- Blue Cheese or Soft Goat’s Cheese: Blue cheese brings that tangy richness; if you prefer milder, a soft goat cheese is a great alternative.
- Sage Leaves: Fresh is best here for that signature crispy garnish, and it pairs so well with pecans and pumpkin.
- Vegetable Stock: Adds moisture and depth; homemade or good-quality store-bought will elevate the dish.
- Single Dairy Cream: Just a splash to create a luscious sauce that coats everything.
- Mozzarella or Cheddar Cheese: For a melty, golden topping that contrasts the blue cheese nicely.
- Pecans: Toasted pecans add the perfect crunch and nuttiness to finish off the bake.
Variations
I love swapping this recipe up depending on what I have on hand or the occasion. Feel free to personalize it — it’s flexible and forgiving, making your own tweaks fun and totally doable.
- Add Meat: I once draped Serrano ham over the pumpkin while air frying for a crispy bite, then crumbled it on top before serving — it was a total crowd-pleaser.
- Cheese Choices: If you want to skip blue cheese, try creamy goat cheese or feta for a different tang.
- Nut Substitutes: Pecans are my fave here, but walnuts or toasted hazelnuts work beautifully if that’s what you have.
- Dairy-Free Option: Swap cream for coconut milk and use a vegan cheese alternative to make this bake plant-based.
How to Make Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe
Step 1: Prepare and Roast the Pumpkin
Start by peeling your pumpkin and cutting it into bite-sized 2cm cubes — this size is key so they cook evenly within about 20-30 minutes. Toss the pumpkin cubes with 100ml of vegetable stock, some salt, and pepper in your ovenproof dish or air fryer basket. Pop them into your oven preheated to 180°C (350°F) or air fryer set to 170°C. Roast for about 15-20 minutes until the pumpkin is just tender — it should pierce easily but still hold some resistance. This step ensures the pumpkin is soft but not mushy once combined with the gnocchi.
Step 2: Add Gnocchi and Mix Cheese and Cream
Once the pumpkin is ready, nestle your gnocchi gently around the cubes. Crumble the blue cheese (or goat cheese) over everything, pour in the remaining vegetable stock and the cream. Stir gently — just enough to combine without breaking the gnocchi or pumpkin apart. This mixture will bubble away and meld flavors beautifully while cooking.
Step 3: Final Bake with Cheese, Pecans, and Crispy Sage
Increase your oven temperature to 220°C (430°F) or raise your air fryer temperature accordingly and cook for 10-15 minutes until the gnocchi and pumpkin are tender, and everything’s bubbling. Then sprinkle shredded mozzarella or cheddar cheese and pecans on top. Roast or air fry for another 2-3 minutes until golden and melty. Finally, toss fresh sage leaves in a little oil to coat and scatter on top before baking for 1 more minute, so they crisp up beautifully and add that amazing herbal crunch.
Pro Tips for Making Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe
- Pumpkin Size Matters: Dice the pumpkin into uniform 2cm cubes so everything cooks evenly — bigger chunks will stay hard longer and mess with the bake’s texture.
- Gentle Stirring: When folding in the cream and blue cheese, be gentle to keep the gnocchi intact and avoid turning your dish into mush.
- Toast Those Pecans: I like to lightly toast pecans in a dry pan before adding them on top for deeper flavor and extra crunch.
- Don’t Skip Crispy Sage: Toss sage leaves in oil and crisp them separately on top at the end — it’s the aromatic final touch that makes this bake truly memorable.
How to Serve Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe
Garnishes
I like to add a few extra toasted pecans and a sprinkle of freshly cracked black pepper right before serving. Sometimes a drizzle of good quality olive oil or a tiny handful of fresh sage leaves left whole adds a little visual pop and aroma that guests always comment on.
Side Dishes
This bake is pretty hearty on its own, but I often serve it alongside a crisp green salad with apple slices and a light vinaigrette to cut through the richness. Garlic roasted green beans or sautéed spinach also make delicious, simple sides that complement the flavors.
Creative Ways to Present
For special occasions, I’ve plated this bake in individual ramekins for a fancy look. Drizzling a bit of honey over the top just before serving adds a surprising sweet contrast that guests love. A squeeze of fresh lemon juice right before eating also brightens the flavors wonderfully.
Make Ahead and Storage
Storing Leftovers
After it’s cooled, I store leftovers in an airtight container in the fridge. It keeps well for about 2-3 days, and the flavors only deepen overnight. Just remember the crispy sage will soften, so add fresh if you want that crunch back when reheating.
Freezing
I’ve frozen this bake a couple of times without issues. I recommend freezing before adding the cheese and pecan topping for best results. Just thaw in the fridge overnight and top with cheese and pecans before reheating.
Reheating
Reheat leftovers in the oven at 180°C (350°F) for about 15 minutes until warmed through and bubbling again. Adding fresh sage leaves right before finishing in the oven will bring back that beautiful crispy texture.
FAQs
-
Can I make this Pumpkin Gnocchi Bake with blue cheese, pecans, and crispy sage recipe vegan?
Absolutely! Swap the cheese for vegan blue cheese alternatives or omit altogether, replace cream with coconut or oat cream, and choose vegan gnocchi. Use olive oil instead of butter or dairy-based oils. The pecans and sage give plenty of flavor even without dairy.
-
Can I prepare this recipe ahead of time?
You can prep all ingredients in advance, dice the pumpkin, crumble cheese, and measure nuts. I recommend assembling and baking just before serving for best texture, but you can refrigerate the unbaked dish for up to 24 hours.
-
What if I don’t have an air fryer? Can I just use the oven?
Absolutely! The oven instructions provided work perfectly — roasting at 180°C and then 220°C for finishing creates the same delicious results. Just keep an eye on the bake to avoid over-browning.
-
Can I use other nuts besides pecans?
Yes, walnuts or hazelnuts make great substitutes and offer a similar crunch and richness. Toasting them beforehand will enhance their flavor.
-
How spicy is this dish? Can I add heat?
This recipe isn’t spicy by default, but I sometimes add a pinch of chili flakes or a few drops of hot sauce when mixing in the cream and cheese for a subtle kick that pairs amazingly with the creamy pumpkin and blue cheese.
Final Thoughts
This Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe has become one of my absolute favorites — it’s that perfect blend of comforting and sophisticated, easy to make but impressive enough to serve guests. I love sharing it because it’s proof that simple ingredients, treated with care and a little love, can create magic in your kitchen. Seriously, give this one a go and watch how it becomes a new seasonal staple in your home too!
Print
Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2-3 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
This Pumpkin Gnocchi Bake is a comforting and creamy dish combining tender roasted pumpkin, pillowy gnocchi, and rich blue cheese, all baked together with crunchy pecans and crispy sage. Perfect for a cozy meal, it can be prepared in an air fryer or oven, offering a deliciously melty and savory bake with a delightful texture contrast.
Ingredients
Vegetables and Protein
- 350g pumpkin, peeled and diced into bite-sized cubes
- 6g sage leaves
- 500g gnocchi
Dairy and Cheese
- 50g blue cheese or soft goat’s cheese
- 1/4 cup single dairy cream
- 50g mozzarella or cheddar cheese
Liquids & Others
- 400ml vegetable stock
- 30g pecans
- Pinch of salt
- Pinch of pepper
- Small drizzle of oil (for crisping sage leaves)
Instructions
- Prepare the pumpkin: Dice the pumpkin or butternut into small cubes approximately 2cm wide to ensure even cooking.
- Cook pumpkin first: For air fryer, place diced pumpkin with 100ml of vegetable stock, salt, and pepper into the air fryer basket or a fitting baking dish and air fry at 170°C for 15 minutes until fork-tender but still firm. For oven, roast pumpkin similarly in an ovenproof dish at 180°C for 20 minutes until just soft.
- Add remaining ingredients: Add the remaining vegetable stock and arrange gnocchi around the pumpkin chunks. Crumble blue or goat’s cheese over the mixture and pour the single cream on top. Gently stir to combine.
- Cook the gnocchi and pumpkin together: Air fry at 220°C for 12 minutes until the gnocchi and pumpkin are fully cooked and bubbling. Alternatively, roast in the oven at 220°C for 10-15 minutes until cooked.
- Add topping: Sprinkle the mozzarella or cheddar cheese and pecans evenly over the bake. Continue cooking for 2 minutes in the air fryer or 2-3 minutes in the oven until the cheese melts and turns golden.
- Crisp the sage leaves: Toss sage leaves in a small drizzle of oil to coat, scatter over the bake, and air fry for 1 more minute or roast for 1 minute until the sage is crisp and fragrant.
- Serve and enjoy: Remove the bake from heat and serve warm, enjoying the creamy, crunchy, and savory flavors harmoniously.
Notes
- Tip: For a meat addition, layer Serrano, Parma, or Speck ham over the pumpkin when air frying for a crisp finish; crumble over the bake when serving.
- Ensure pumpkin cubes are about 2cm for even cooking.
- Cooking times may vary slightly depending on the air fryer or oven model used, so check for doneness regularly.
Nutrition
- Serving Size: 1 serving (approximately 1/3 of recipe)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 55 mg
