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–+ servings

Indulgent Pumpkin Gnocchi Bake with Blue Cheese and Crispy Sage

Enjoy this cozy Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage for a delightful fall-inspired meal.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 500 grams Pumpkin Fresh or butternut squash for best flavor
  • 500 grams Gnocchi Ensure egg-free for vegetarian option
  • 150 grams Blue Cheese Substitute with goat cheese or cream cheese if desired
  • 200 ml Single Dairy Cream Opt for plant-based cream for vegan option
  • 100 grams Cheddar Cheese Swap for mozzarella if preferred
  • 100 grams Pecans Walnuts or almonds can be substituted
  • 10 grams Sage Leaves Fresh is best for crispy garnish
  • 200 ml Vegetable Stock Homemade or store-bought works perfectly

Equipment

  • Oven
  • Air Fryer
  • Baking tray
  • Bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven or air fryer to 170°C (340°F).
  2. Peel and dice the pumpkin into 2cm cubes, then toss with salt and vegetable stock. Spread on a baking tray and roast for 15-20 minutes until tender and lightly caramelized.
  3. Nestle the gnocchi among the roasted pumpkin cubes, crumble blue cheese over, and drizzle single cream on top. Gently combine without mashing the pumpkin.
  4. Increase temperature to 220°C (430°F) and bake for 10-15 minutes until bubbling and cheese is melted.
  5. Remove from heat, sprinkle with shredded cheddar and pecans, and return for an additional 5-7 minutes until cheese is melted and pecans toast.
  6. Toss fresh sage leaves in olive oil and scatter on top of the bake during the final minutes of cooking for a crispy garnish.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 55gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 3000IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Best enjoyed immediately, but can be stored in the fridge for up to 3 days or frozen for 2 months.

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