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Ingredients
Scale
- 350g pumpkin, peeled and diced into bite-sized cubes (about 3 cups)
- 500g gnocchi (about 4 cups)
- 50g blue cheese or soft goat’s cheese (about 1/4 cup)
- 6g sage leaves (about 1 tablespoon)
- 400ml vegetable stock (about 1 1/2 cups)
- 1/4 cup single dairy cream
- 50g mozzarella or cheddar cheese (about 1/2 cup)
- 30g pecans (about 1/4 cup)
Instructions
- Dice the pumpkin into uniform cubes.
- Air fry pumpkin with 100ml vegetable stock, salt, and pepper at 170°C (340°F) for 15 minutes.
- Add remaining vegetable stock and gnocchi to the pumpkin.
- Crumble blue cheese or goat cheese over the mixture and pour in the cream.
- Air fry at 220°C (430°F) for 12 minutes.
- Top with mozzarella or cheddar cheese and pecans; air fry for 2 more minutes.
- Crisp sage leaves in oil for 1 minute in the air fryer.
Notes
Monitor cooking times, as they may vary by air fryer model.
Ensure pumpkin pieces are cut uniformly for even cooking.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 480
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 9
- Cholesterol: 30