Pumpkin Gnocchi Bake: 5 Magical Fall Dinner Moments

If there’s one dish that captures the essence of fall—warm, cozy, and just a little indulgent—it’s this Pumpkin Gnocchi Bake. Creamy, cheesy, and bursting with seasonal flavor, this recipe wraps you in comfort faster than your favorite knit blanket. Whether you’re whipping it up for a busy weeknight dinner or a slow Sunday meal, this dish is proof that comfort food doesn’t need to be complicated.

I’ll let you in on a little secret—this is one of those recipes that feels fancy but is actually so easy, even if you’re juggling kids, work, and laundry at the same time (been there!). Let’s dive in and make your kitchen smell like pure autumn bliss.

Why You’ll Love This Pumpkin Gnocchi Bake

Here’s why this dish will quickly become a fall favorite in your household:

• Quick and simple: You can make it in your air fryer or oven—either way, you’ll have dinner ready in under 40 minutes.
• Minimal cleanup: One dish, zero stress. (You’re welcome!)
• Flavor explosion: Creamy cheese, buttery gnocchi, and sweet roasted pumpkin—each bite is like a little fall party for your taste buds.
• Kid-approved: Even picky eaters fall in love with the cheesy goodness.

And yes, you can totally pour yourself a glass of wine while it’s cooking. That’s practically part of the recipe.

Ingredients You’ll Need

Here’s everything you’ll need for your Pumpkin Gnocchi Bake (serves 4–6):

• 350g pumpkin, peeled and diced into bite-sized cubes
• 500g gnocchi
• 50g blue cheese (or soft goat’s cheese, if that’s more your vibe)
• 6g sage leaves
• 400ml vegetable stock
• ¼ cup single dairy cream
• 50g mozzarella or cheddar cheese
• 30g pecans, roughly chopped
• A pinch of salt and pepper to taste

How to Make Pumpkin Gnocchi Bake

You can make this recipe in either your air fryer or oven. I’ll share both versions, so choose whichever suits your kitchen mood today.

Air Fryer Pumpkin Gnocchi Bake

1. Prep the pumpkin:
   Dice the pumpkin (or butternut squash) into small 2cm cubes. The smaller size helps them cook evenly and quickly—no one likes crunchy pumpkin in a creamy bake!
2. Cook the pumpkin:
   In your air fryer basket (or a snug baking dish that fits inside), combine the diced pumpkin with 100ml vegetable stock, a pinch of salt, and pepper.
   Air fry at 170°C (340°F) for 15 minutes, until the pumpkin softens slightly. You should be able to pierce it with a knife with just a little resistance.
3. Add the gnocchi and cream:
   Pour in the remaining vegetable stock, nestle the gnocchi among the pumpkin chunks, crumble in the blue or goat cheese, and drizzle the cream over everything. Gently stir to combine that creamy goodness.
4. Bake to bubbly perfection:
   Air fry at 220°C (430°F) for 12 minutes until the mixture is bubbling and golden around the edges.
5. Cheese and crunch time:
   Sprinkle mozzarella (or cheddar) and pecans over the top, then air fry for 2 more minutes, just until the cheese is melted and slightly golden.
6. Crisp those sage leaves:
   Toss sage leaves in a drizzle of oil, scatter over the dish, and air fry for 1 minute—just until they’re crisp and aromatic.

Serve immediately and prepare for happy sighs around the table.

Oven-Baked Pumpkin Gnocchi Bake

1. Preheat your oven:
   Set to 180°C (350°F).
2. Roast the pumpkin:
   Combine the diced pumpkin, 100ml vegetable stock, salt, and pepper in an ovenproof dish. Roast for 20 minutes, until softened but not mushy.
3. Add the rest:
   Pour in the remaining stock, add the gnocchi, crumble over the cheese, and pour in the cream. Gently stir.
4. Bake it up:
   Roast at 220°C (430°F) for 10–15 minutes until bubbling.
5. Add the final touches:
   Sprinkle mozzarella or cheddar and pecans, then bake for another 2–3 minutes until the cheese melts beautifully.
6. Crispy sage moment:
   Toss sage leaves in oil, scatter over the top, and return to the oven for 1 minute until crisp.

That’s it—dinner done. Easy, cozy, and so satisfying.

Aneta’s Cozy Kitchen Tip

If your blue cheese feels a little too bold, swap it for soft goat cheese or even a dollop of ricotta. The creaminess still balances the savory pumpkin flavor beautifully.

And don’t worry if your sauce looks slightly lumpy—it’s all part of the cheesy charm. Once it bakes, everything melts together like a culinary love story.

A Little Story Behind the Dish

This recipe was born on a chilly October evening when I opened my fridge and found half a pumpkin, a pack of gnocchi, and some blue cheese leftover from the weekend. I threw them together (more out of desperation than creativity), and what came out of the oven was pure magic.

My kids, who usually side-eye anything “orange,” cleaned their plates. My husband went for seconds. And just like that, the Pumpkin Gnocchi Bake became a fall staple in our home.

Now, every time I make it, it feels like I’m cooking a hug. And honestly, who couldn’t use a hug that tastes like cheese and pumpkin?

Tips for Perfect Pumpkin Gnocchi Bake

• Make it vegetarian-friendly: This recipe is already meat-free and packed with flavor!
• Add a protein boost: For heartier appetites, add shredded rotisserie chicken or crispy bacon bits before baking.
• Storage: Leftovers keep beautifully for up to 3 days in the fridge. Reheat in the oven or air fryer until hot and bubbly again.
• Freeze it: You can freeze this bake before the final topping step. When ready, thaw, top with cheese and pecans, and bake fresh.

FAQs About Pumpkin Gnocchi Bake

Bring the Magic to Your Table

When the weather cools down and you crave something warm and comforting, this Pumpkin Gnocchi Bake delivers every time. It’s creamy, nutty, and packed with cozy fall flavor. Plus, it’s one of those dishes that feels special without requiring hours in the kitchen—because let’s be honest, we’d all rather spend that time on the couch with a good movie and a fuzzy blanket.

So grab your pumpkin, crank up the oven (or air fryer), and let’s make something magical tonight. Because in my kitchen, chicken might be the star, but this pumpkin gnocchi definitely steals the show when autumn rolls around.

More Cozy Fall Recipes to Try Next

If you loved this Pumpkin Gnocchi Bake, you’re going to fall head over heels for these other comforting and flavor-packed dishes. Each one pairs beautifully with the cozy, autumnal vibes of this recipe—and helps boost your culinary inspiration while improving your blog’s internal SEO flow. Here are a few must-link recipes that your readers will love exploring next:

• Creamy Pumpkin Ricotta Stuffed Shells – Keep the pumpkin party going with this ultra-creamy baked pasta that tastes like fall in every bite. It’s the perfect follow-up for anyone who adores that rich, cheesy comfort from the gnocchi bake.
• Pumpkin and Mushroom Spaghetti – A cozy, earthy dish that highlights pumpkin’s savory side. Ideal for readers who love creamy pasta but want something a little lighter and filled with umami goodness.
• Creamy Pumpkin Chicken Soup – When the temperature drops, this velvety pumpkin soup with tender chicken is just what you need to warm your soul (and your hands).
• Pumpkin Chili – If your readers enjoy a heartier, savory twist on fall flavors, this one’s a must-link. It’s cozy, nourishing, and perfect for chilly evenings.

Tried this Pumpkin Gnocchi Bake? ⭐ Leave a quick star rating and share your thoughts—I’d love to hear from you! And don’t forget to follow us on Pinterest for more cozy fall recipes and daily kitchen inspiration. 🧡

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