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Air Fryer Pumpkin Gnocchi Bake

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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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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