Air Fryer Method:

1. Dice pumpkin into small cubes (about 2cm).

2. In your air fryer basket or a snug baking dish, combine diced pumpkin with 100ml vegetable stock, salt, and pepper. Air fry at 170°C (340°F) for 15 minutes, until softened.

3. Add remaining stock and gnocchi, crumble in blue or goat cheese, and pour over cream. Gently stir.

4. Air fry at 220°C (430°F) for 12 minutes, until bubbling.

5. Sprinkle mozzarella and pecans on top; air fry 2 more minutes until golden.

6. Toss sage leaves in oil, scatter over the top, and air fry 1 minute until crisp.

Oven Method:

1. Preheat oven to 180°C (350°F).

2. Combine pumpkin with 100ml stock, salt, and pepper in an ovenproof dish. Roast 20 minutes until just soft.

3. Add remaining stock, gnocchi, crumbled cheese, and cream. Stir gently.

4. Roast at 220°C (430°F) for 10–15 minutes, until bubbling.

5. Add mozzarella and pecans; bake 2–3 minutes until cheese melts.

6. Coat sage leaves in oil, scatter over, and bake 1 minute more until crisp.