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

I absolutely love sharing this Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe with you because it hits all the cozy comfort food notes you didn’t know you needed. Picture tender pumpkin bites, pillowy gnocchi, tangy blue cheese, crunchy toasted pecans, and those crispy sage leaves on top—each forkful is like a warm, savory hug. Whether you’re looking for a cozy weeknight dinner or a dish to impress guests with minimal effort, this bake is packed with flavor and straightforward enough that you’ll feel like a total kitchen rockstar. Stick with me, and I’ll walk you through everything to make it turn out perfect every time!

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Ingredients You’ll Need

Every ingredient in the Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe plays a special role, marrying savory, creamy, and crunchy textures. When shopping, look for fresh pumpkin with firm, vibrant flesh and pecans that smell nutty and fresh.

• Pumpkin: Fresh pumpkin or butternut squash works best; dice into small cubes so it cooks evenly and softens nicely.
• Gnocchi: Store-bought gnocchi is perfectly fine here—look for good-quality potato gnocchi for pillowy texture.
• Blue cheese or soft goat’s cheese: Blue cheese gives that tangy sharpness that balances sweet pumpkin; goat’s cheese is a milder swap with creamy notes.
• Sage leaves: Fresh sage crisps up beautifully; don’t skip this herb or the crunchy texture will be missed.
• Vegetable stock: Adds moisture and umami, making the pumpkin and gnocchi extra flavorful as they cook.
• Single dairy cream: This enriches the dish with creamy smoothness—you’ll notice the difference if you try a lower-fat alternative.
• Mozzarella or cheddar cheese: Use for a melty, golden crust—mozzarella gives gooey stretchiness; cheddar brings sharpness.
• Pecans: Toasted pecans add an essential crunch and earthy sweetness that contrast beautifully with the creamy cheese.

Variations

I love making this recipe my own depending on the season or mood—you can easily swap ingredients or add extras to tailor it to your taste or dietary needs.

• Add meat: When I want to add a savory touch, I layer crispy ham like Parma or Speck on top before serving—it adds wonderful salty crunch that my family adores.
• Cheese swaps: If blue cheese isn’t your thing, crumbled feta or goat cheese still bring creaminess without overpowering the pumpkin.
• Nut alternatives: Feel free to swap pecans for walnuts or toasted pumpkin seeds for a different crunch profile.
• Make it vegan: Use non-dairy cream and a plant-based cheese substitute, plus swap vegetable broth with mushroom broth for extra umami.

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

Step 1: Prep Your Pumpkin Just Right

I learned early on that cutting the pumpkin into roughly 2cm cubes is crucial; any bigger and they won’t cook through properly within about 30 minutes. Make sure your cubes are similar sizes so they cook evenly. Whether you’re using an oven or air fryer, this step is the foundation of a perfectly tender but still slightly firm pumpkin texture.

Step 2: Cook Pumpkin with Stock

Place your diced pumpkin in the cooking vessel with 100ml of vegetable stock, plus salt and pepper. This stock steams and flavors the pumpkin as it softens. In the air fryer, cook at 170°C for about 15 minutes or roast in the oven at 180°C for 20 minutes until the pumpkin is tender but still holds shape—you’ll want to poke it with a knife and feel slight resistance.

Step 3: Add Gnocchi, Cheese, and Cream

Once the pumpkin is softened, nestle your gnocchi around the pumpkin chunks and pour the remaining vegetable stock over them. Crumble the blue cheese on top and drizzle in the single cream. Gently stir everything to combine. This creamy mixture will bubble and meld during cooking to create an indulgent sauce.

Step 4: Cook Until Bubbling and Golden

Cook the gnocchi and pumpkin mixture at 220°C—air fryer for 12 minutes or oven for 10-15 minutes. You want to see bubbling around the edges and confirm the gnocchi are soft and cooked through. Then sprinkle your mozzarella or cheddar cheese and toasted pecans over the top and continue cooking 2-3 minutes more, just until the cheese melts and turns golden brown.

Step 5: Crisp the Sage to Finish

Toss fresh sage leaves in a small drizzle of oil, then scatter them evenly on the top of your bake. Cook for an extra minute to get those leaves crispy and fragrant—this final touch elevates the whole dish with an amazing earthy aroma and texture contrast.

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

Garnishes

I love finishing this pumpkin gnocchi bake with a few extra crispy sage leaves sprinkled on top and a little drizzle of high-quality olive oil to add shine and richness. If I’m feeling festive, I sometimes grate a little fresh nutmeg over the top for a warm aroma that pairs beautifully with the pumpkin.

Side Dishes

Because this bake is rich and filling, I keep sides light and fresh—think a simple mixed green salad with vinaigrette or some roasted Brussels sprouts tossed with lemon zest and garlic. A crusty bread to sop up the creamy sauce is always a hit as well.

Creative Ways to Present

For a cozy dinner party, I’ve served this bake directly in individual ramekins sprinkled with pecans and sage, making each portion feel personal and special. It’s a lovely way to impress guests without fussing over plating at the table.

Make Ahead and Storage

Storing Leftovers

I store any leftovers tightly covered in the fridge, preferably in an airtight container. The texture holds up well for 2-3 days, and flavors often deepen overnight. Just be sure to separate any crispy toppings if you want to keep them crunchy for later.

Freezing

I’ve frozen this dish a couple of times with success—just wrap it tightly in foil and plastic wrap before freezing. Defrost overnight in the fridge before reheating. The texture is mostly preserved, although pecans and crispy sage are best added fresh after reheating.

Reheating

To reheat, I prefer warming it gently in the oven at around 160°C until heated through to keep the texture just right. Microwaving works in a pinch, but you might lose some of the crispy edges and texture contrast. After warming, I like to toast some fresh sage leaves and sprinkle pecans on top again for crunch.

FAQs

Final Thoughts

This Pumpkin Gnocchi Bake with Blue Cheese, Pecans, and Crispy Sage Recipe has become one of my go-to dishes whenever I want comfort food that feels special but isn’t a complicated project. It’s the kind of recipe that warms you from the inside out, perfect for chilly evenings or feeding friends without stress. I honestly can’t recommend it enough—it brings together humble ingredients in the most delicious way, and I know you’re going to love how effortless it is to make and how show-stopping it tastes. So go ahead, give it a try and watch it become a new favorite in your home!

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