Air Fryer Pumpkin Gnocchi Bake

Air Fryer Pumpkin Gnocchi Bake – Cheesy & Quick

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Warm, pillowy gnocchi meets autumnal pumpkin in this easy-to-make Air Fryer Pumpkin Gnocchi Bake — a cozy, weeknight-friendly dish that delivers golden, cheesy edges and a silky pumpkin sauce in under 30 minutes. The air fryer crisps the gnocchi just enough while keeping the interior tender, and fragrant sage and nutmeg round out the seasonal flavors for a comforting, crowd-pleasing meal.

Why You’ll Love This1.1 Recipe

  • Quick and easy to prepare with mostly pantry staples and frozen gnocchi.
  • Rich, creamy pumpkin sauce balanced with savory cheese and warm spices.
  • Perfect for family meals or entertaining — cooks fast and looks impressive.

A Little Background

Gnocchi bakes are a beloved comfort food, combining soft potato dumplings with a luscious sauce and bubbling cheese. This version leans into fall flavors by swapping a traditional tomato or cream base for pumpkin purée and warming spices. Converting the bake to the air fryer gives you quick, crispy edges and a tender center without heating the whole kitchen — ideal when you want something hearty but simple.

Key Ingredients for perfect Air Fryer Pumpkin Gnocchi Bake

  • Frozen potato gnocchi: Quick-cooking base that crisps nicely in the air fryer.
  • Pumpkin purée: The star ingredient for a silky, autumnal sauce.
  • Shredded mozzarella: Melts to a stretchy, golden topping.
  • Parmesan cheese: Adds savory depth and a salty finish.
  • Sage & nutmeg: Small amounts bring classic pumpkin-savory seasoning.

Step-by-Step Instructions to make Air Fryer Pumpkin Gnocchi Bake

  1. Preheat the air fryer to 360°F (182°C). Lightly oil an oven-safe or air-fryer-safe baking dish that fits your basket (a shallow 8-inch dish works well).
  2. In a skillet over medium heat, sauté 1 small diced onion in 1 tablespoon olive oil until soft, about 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
  3. Stir in 1 cup pumpkin purée, 1/2 cup heavy cream (or whole milk for a lighter version), 1/2 teaspoon dried sage (or 1 tablespoon chopped fresh), a pinch of ground nutmeg, and salt and pepper to taste. Warm until the sauce is smooth and slightly thickened, about 2–3 minutes. Remove from heat.
  4. Toss 1 pound frozen gnocchi with the pumpkin sauce until evenly coated. Stir in 1/2 cup grated Parmesan if using. Transfer the mixture to the prepared baking dish and smooth the top.
  5. Sprinkle 1 to 1 1/2 cups shredded mozzarella evenly over the gnocchi. If you like extra crunch, drizzle a little olive oil or dot with small butter pieces on top.
  6. Place the dish in the preheated air fryer basket. Cook at 360°F for 10–14 minutes, or until the cheese is melted and golden and the gnocchi edges are slightly crisp. If your air fryer runs hot, check around 8–10 minutes to avoid over-browning.
  7. Carefully remove the hot dish (use mitts) and let rest 3–5 minutes. Garnish with chopped fresh sage or parsley and an extra sprinkle of Parmesan before serving.
  8. Oven alternative: bake in a 375°F (190°C) oven for 18–22 minutes until bubbly and golden.

Pro Tips & Variations

  • For extra texture, pan-sear the gnocchi quickly before tossing with sauce to create more golden edges.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the air fryer at 350°F for 5–7 minutes to restore crispness.
  • Variations: add cooked Italian sausage or sautéed mushrooms for heartier protein; swap ricotta into the sauce for a richer, creamier bake.

Serving Suggestions

Serve this Air Fryer Pumpkin Gnocchi Bake with a simple green salad dressed in lemon vinaigrette and crusty bread to soak up the sauce. It also pairs nicely with a light white wine (Pinot Grigio) or a malt-forward pumpkin ale for a seasonal touch. Great for cozy weeknights or fall dinner parties.

Golden, cheesy Air Fryer Pumpkin Gnocchi Bake — ready to enjoy.

Air Fryer Pumpkin Gnocchi Bake

Cozy, creamy, and ultra-speedy: pillowy gnocchi baked in a silky pumpkin-sage sauce, finished with mozzarella and Parmesan for golden, bubbly edges—perfect for crisp evenings.
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Print Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Resting Time 5 minutes
Total Time 29 minutes
Course Dinner, Main Course
Cuisine Italian-Inspired
Servings 4 people
Calories 480 kcal

Equipment

  • 1 Air Fryer Basket-style or oven-style; must fit baking dish
  • 1 Oven-safe baking dish Fits your air fryer; about 8-inch
  • 1 Skillet (optional) for making the sauce
  • 1 Spatula

Ingredients
  

Pumpkin Sauce

  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 cup pumpkin purée
  • 0.5 cup heavy cream or single cream
  • 1 tbsp fresh sage finely chopped (or 1/2 tsp dried)
  • 0.125 tsp ground nutmeg
  • 0.75 tsp fine sea salt
  • 0.25 tsp black pepper freshly ground

Gnocchi & Cheese

  • 1 lb potato gnocchi shelf-stable or frozen; no need to pre-boil
  • 0.5 cup Parmesan cheese finely grated, divided
  • 1.5 cups mozzarella shredded
  • 1 tbsp unsalted butter diced, for dotting on top (optional)
  • 0.25 tsp red pepper flakes optional
  • 1 tbsp fresh parsley or sage chopped, for garnish (optional)

Instructions
 

Pumpkin Sauce

  • Preheat the air fryer to 360°F (182°C). Lightly oil an oven-safe dish that fits in your air fryer basket.
  • Warm olive oil in a skillet over medium heat. Add onion and cook until translucent, 4–5 minutes; stir in garlic and cook 30 seconds until fragrant.
    1 tbsp olive oil, 1 small yellow onion, 2 cloves garlic
  • Stir in pumpkin purée, heavy cream, sage, nutmeg, salt, and pepper. Simmer 2–3 minutes until smooth and slightly thickened; remove from heat.
    1 cup pumpkin purée, 0.5 cup heavy cream, 1 tbsp fresh sage, 0.125 tsp ground nutmeg, 0.75 tsp fine sea salt, 0.25 tsp black pepper

Assemble, Air Fry & Serve

  • Toss gnocchi with the warm pumpkin sauce and half the Parmesan, coating evenly. Transfer to the prepared dish and level the top.
    1 lb potato gnocchi
  • Scatter mozzarella and the remaining Parmesan over the gnocchi; dot with butter if using.
    0.5 cup Parmesan cheese, 1 lb potato gnocchi, 1.5 cups mozzarella
  • Air fry at 360°F (182°C) for 10–14 minutes, until the cheese is melted, golden, and bubbling and the gnocchi edges are lightly crisp. Rest 5 minutes.
  • Sprinkle with red pepper flakes and herbs if desired. Serve hot with a green salad or crusty bread.
    1 tbsp unsalted butter, 0.25 tsp red pepper flakes

Notes

For a lighter sauce, swap half the cream for milk. Oven method: bake at 375°F (190°C) for 18–22 minutes until golden and bubbling. Add-ins: sautéed mushrooms, crispy pancetta, or a handful of spinach stirred into the sauce just before assembling.

Nutrition

Serving: 320gCalories: 480kcalCarbohydrates: 56g
Keyword 30-Minute Meals, Air Fryer, Bake, Gnocchi, Pumpkin
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