Air Fryer Pumpkin Gnocchi Bake
A cozy and creamy air fryer recipe featuring crispy edges on potato gnocchi and a savory pumpkin sauce, perfect for a comforting dinner.
Ingredients
Main Ingredients
- 1 pound shelf stable or refrigerated potato gnocchi
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup heavy cream or half and half
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning or a mix of sage and thyme
- Salt and pepper to taste
- 1 cup shredded mozzarella
- ⅓ cup grated parmesan
- Optional: crushed red pepper, cooked sausage, spinach, or mushrooms
- A little oil spray for greasing
Instructions
Preparation
- Preheat your air fryer to 380°F (193°C) for a few minutes. Lightly spray your air fryer safe pan.
- In a bowl, stir together pumpkin puree, cream, garlic, Italian seasoning, salt, and pepper.
- Add the gnocchi to the bowl and stir until every piece is coated.
- Pour the mixture into your pan. Sprinkle mozzarella on top, and finish with parmesan.
Cooking
- Cook for 10 to 14 minutes in the air fryer, checking halfway to ensure the top doesn’t brown too much.
- Tent with foil if the top is getting too dark.
- Let it sit for 2 to 3 minutes before serving.
Notes
For extra crispiness, sprinkle a bit of parmesan halfway through cooking. Leftovers can be reheated in the air fryer.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 16gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 3g