Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe

If you’re craving something cozy, cheesy, and just downright irresistible for your next meal, I have the perfect treat for you: the Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe. I absolutely love how this dish brings together the earthy sweetness of pumpkin with the tangy creaminess of blue cheese, crunch from pecans, and an aromatic punch from crispy sage. Trust me, once you try this, it might just become your new fall favorite—you’ll find it hard to stop at just one serving!

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Ingredients You’ll Need

These ingredients all play their part perfectly — the pumpkin adds a velvety sweetness, gnocchi provides a pillowy base, and blue cheese brings that tangy richness. When shopping, it’s worth choosing a high-quality blue cheese to really elevate the flavor, and don’t skip the fresh sage for that irresistible aroma.

• Pumpkin: Go for a fresh, firm pumpkin or butternut squash for the sweetest flavor; diced into bite-sized cubes it cooks evenly.
• Gnocchi: Store-bought works great for convenience, but homemade feels extra special if you want to impress.
• Blue cheese or soft goat’s cheese: Blue cheese adds sharp tang, but goat’s cheese is a nice milder option if you prefer less pungency.
• Sage leaves: Fresh is best; these crisp up beautifully and bring amazing aroma to the dish.
• Vegetable stock: Adds depth of flavor; homemade or low-sodium store-bought is great.
• Single dairy cream: This gives a smooth, luscious texture to the bake — you’ll love how it coats every bite.
• Mozzarella or cheddar cheese: For that melty, golden topping that everyone goes crazy for.
• Pecans: Toasted pecans add the perfect crunch and a hint of nuttiness to balance the creamy cheese.

Variations

I love that this Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe is so adaptable. Whether you want to add meat, go dairy-free, or give it a bit of a seasonal twist, there’s room to make it your own while still keeping that comforting vibe.

• Add meat: When I want to add a savory bite, I toss thin slices of Serrano or Parma ham on top while air frying for a crispy finish — the family can’t get enough of this combo.
• Dairy-free: Swap the cream and cheeses for coconut cream and a dairy-free cheese alternative; the pecans and sage still shine through wonderfully.
• Seasonal greens: Stir in some sautéed spinach or kale just before baking for extra nutrients and a fresh pop of color.
• Spice it up: A pinch of chili flakes or smoked paprika can add warmth and depth if you like a bit of heat.

How to Make Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe

Step 1: Prep and Roast the Pumpkin

Start by peeling and dicing your pumpkin into roughly 2cm cubes — I learned the hard way that bigger chunks take forever to cook and can leave you with uneven textures. Whether you’re using the air fryer or oven, toss the pumpkin with 100ml of vegetable stock, a pinch of salt, and pepper. For air fryer users, roast at 170°C for about 15 minutes until the pumpkin is just tender but still holds its shape; for oven lovers, go with 20 minutes at 180°C. Keep an eye on it because undercooked pumpkin can throw off the whole dish!

Step 2: Combine Gnocchi, Cheese, and Cream

Once the pumpkin is softly roasted, add the rest of the vegetable stock to the dish or air fryer basket. Nestle the gnocchi around the pumpkin cubes, then crumble blue cheese (or your choice of goat’s cheese) over everything. Pour over the single cream and give it a gentle stir to combine. This part is crucial because you want the gnocchi to soak up some of that creamy, cheesy goodness without becoming mushy — a little gentle mixing goes a long way.

Step 3: Bake Until Bubbling and Golden

Set your air fryer to 220°C and bake the combined mix for 12 minutes, or roast in the oven at the same temperature for 10-15 minutes. You’ll notice the gnocchi and pumpkin are cooked through and the mixture starts bubbling beautifully. Then sprinkle the mozzarella or cheddar cheese and pecans on top and cook for another 2-3 minutes until the cheese melts to a golden perfection. The pecans toast slightly and add the best crunch—you’ll love the contrast here.

Step 4: Crisp the Sage and Serve

While the bake is finishing up, toss fresh sage leaves with a tiny drizzle of oil. Scatter them over the bubbling cheesy top and bake or air fry for another minute or so until the sage crisps and becomes fragrant. This final touch is what really makes this Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe feel special — that crispy, herby pop is just irresistible.

How to Serve Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe

Garnishes

I usually finish mine with an extra scattering of toasted pecans for crunch, maybe a little drizzle of good-quality olive oil, and sometimes a sprinkle of freshly cracked black pepper. If I’m feeling festive, a few shaved Parmesan flakes work wonders too, adding a savory punch that everyone raves about.

Side Dishes

This bake is pretty rich and filling, so I like to keep sides simple. A crisp green salad with a light lemon vinaigrette brightens everything up nicely. Or you can serve it alongside roasted Brussels sprouts or sautéed garlic green beans for a lovely veggie boost.

Creative Ways to Present

For special occasions, I’ve layered this bake in individual ramekins to create pretty personal portions—a real crowd-pleaser. You can also sprinkle pomegranate seeds over the top for a festive pop of color and tartness during the holidays. It’s all about making your meal look as inviting as it tastes!

Make Ahead and Storage

Storing Leftovers

Any leftovers of this Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe store beautifully in an airtight container in the fridge for up to 3 days. I find the flavors even deepen overnight, but the pecans lose a bit of their crunch, so you might want to toast some fresh before serving leftovers.

Freezing

I’ve frozen this bake a couple of times with good results — just cool it completely before transferring to a freezer-safe dish. Freeze for up to 2 months. When thawed, the texture of the gnocchi can change slightly but reheating with some extra cream or broth helps bring it back to life.

Reheating

I recommend reheating leftovers in the oven at 180°C for 15-20 minutes to get everything nice and bubbly again. If you’re rushed, a microwave on medium power works too—just add a splash of cream or stock to keep it moist and stir halfway through. Avoid overcooking to keep the gnocchi tender.

FAQs

Final Thoughts

This Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe has become one of my absolute favorites for cooler evenings when I want something comforting but with a gourmet flair. The blend of creamy, tangy, crunchy, and herbal flavors feels utterly decadent but is surprisingly easy to pull together. If you’re looking to wow your family or just treat yourself, give this recipe a try—you’ll soon find it’s one that keeps everyone coming back for seconds (and thirds!). I can’t wait to hear how much you love it too!

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