I love slow, cozy dinners that smell like autumn and make the whole house feel like a warm blanket — this is one of those recipes. Imagine pillowy **gnocchi** coated in velvety **pumpkin puree** and cream, bubbling at the edges and getting a little golden and crisp on top in the air fryer. I make this when the air smells like wood smoke outside and I want something that feels fancy but actually only takes one pan and a little patience. The orange color, the toasty cheese, the pop of fresh sage — it all comes together into a hug on a plate. You’ll hear the cheese sizzle, see the edges brown, and want to dive right in.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 33–37 minutes
Why This Recipe is Awesome
This dish tastes like fall without the fuss. It balances creamy **pumpkin** richness, chewy pillowy **gnocchi**, and a crunchy golden top that the air fryer creates in minutes. It’s so easy even your oven will be jealous. You get silky sauce, bright sage, and toasty cheese edges — comfort food with a tiny bit of swagger.
Ingredients
For the Main Dish:
- 1 (16 oz) package potato gnocchi (store-bought)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream (or ¾ cup milk + ¼ cup sour cream)
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 2 tbsp unsalted butter
- 1 small onion, finely chopped (about ¾ cup)
- 2 cloves garlic, minced
- 1 tbsp fresh sage, chopped (or 1 tsp dried)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp ground nutmeg
- 1 tbsp olive oil
- Optional: ¼ cup panko breadcrumbs for extra crunch
For the Sauce / Garnish (if applicable):
- Extra Parmesan for topping
- Fresh parsley or additional sage for garnish
How I Make It
Step 1:
Preheat your air fryer to 375°F. Heat a skillet over medium with the 1 tbsp olive oil and 2 tbsp butter. Add the chopped onion and cook until translucent and slightly golden, about 5 minutes — you’ll smell that sweet onion perfume in the kitchen. Add the minced garlic and sage, and sauté 30 seconds until fragrant. Don’t let the garlic brown; it turns bitter fast.
Step 2:
Stir in the pumpkin puree, heavy cream, nutmeg, salt, and pepper. Bring the sauce to a gentle simmer and let it thicken slightly for 2–3 minutes — it should coat the back of a spoon. Taste and adjust seasoning; pumpkin can be shy, so don’t be afraid to add a pinch more salt.
Step 3:
Toss the uncooked gnocchi into the sauce right in the skillet so each pillowy dumpling gets coated. Stir in half the mozzarella and half the Parmesan. Transfer the mixture into an air-fryer-safe baking dish or small cast-iron skillet that fits your basket (I use a 7–8 inch dish). Sprinkle the top with remaining cheese and the optional panko breadcrumbs for that irresistible crunch.
Step 4:
Place the dish in the preheated air fryer and bake at 375°F for 12–15 minutes, until the sauce bubbles and the top grows golden. If you want extra browning, bump the temp to 400°F and cook an additional 2–3 minutes — watch carefully so it doesn’t burn. You’ll hear a soft bubbling and see little golden spots of cheese; that’s your cue.
Step 5:
Let the bake rest for 3–5 minutes so the sauce sets slightly. Sprinkle with more fresh sage or parsley, and a final dusting of Parmesan. Serve hot and scoop out those pillowy gnocchi — the edges should caramelize a bit and the center stays silky.
Pro Tips
- Use canned pumpkin puree, not pumpkin pie filling — the latter has sugar and spices that throw off the flavor.
- If your air fryer runs hot, reduce the temp to 350°F and add a few extra minutes; every model cooks differently.
- Want ultra-crispy edges? After baking, use the air fryer’s top broil (or increase to 400°F) for 1–2 minutes, watching like a hawk.
- Make this gluten-free by buying labeled gluten-free gnocchi and swapping panko for gluten-free breadcrumbs.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap heavy cream for ¾ cup whole milk + ¼ cup full-fat Greek yogurt for a tangy lighter sauce (thinner texture).
- Use gnocchi made from sweet potato for a sweeter, autumnal twist; reduce added nutmeg slightly.
- Dairy-free: replace cream with canned coconut milk (full fat) and use dairy-free cheese — the flavor shifts tropical but still creamy.
- Gluten-free: choose certified gluten-free gnocchi and gluten-free breadcrumbs.
Variations & Tips
- Spicy: add ½ tsp red pepper flakes to the sauce and top with pickled jalapeños for heat.
- Kid-friendly: leave out the sage and nutmeg, use mixed Italian cheese, and kids will call it “cheesy pumpkin pasta.”
- Protein boost: stir in cooked, diced rotisserie chicken or crispy tofu for a heartier meal.
- Herb-forward: swap sage for rosemary and add lemon zest for brightness.
- Crunch twist: sprinkle toasted pepitas or walnuts on top after baking for a nutty crunch.
- Make it a one-pan meal by tossing in a handful of baby spinach during Step 3 — it wilts beautifully into the sauce.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the dish up to Step 3, cover, and refrigerate for up to 24 hours. When ready, bake in the air fryer an extra 3–5 minutes since it starts cold.
- Can I double the recipe?
- Sure thing. Use two air-fryer baskets or bake in batches. If you use a larger dish, increase cook time by about 5–7 minutes and watch the top for browning.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for bubbling sauce around the edges, a golden-browned top, and warm, pillowy gnocchi. The center should feel hot and saucy, not cold or gummy.
- What if I don’t have ingredient X?
- Swap chopped onion with 1 tsp onion powder and a bit more salt, or replace sage with ½ tsp dried thyme. Parmesan can be replaced with Pecorino or extra mozzarella if needed.
How I Like to Serve It
I serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness, and a crusty bread to mop up every last saucy bite. For drinks, a crisp white wine or a warm mug of spiced apple cider pairs beautifully. It works for cozy weeknights, date nights, or a small dinner party when you want comfort with a little flair.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 4–6 minutes to revive the crisp top.
- This recipe doesn’t include meat, so no special safe-temp notes — if you add chicken, cook it to 165°F.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade autumnal masterpiece! You deserve a cozy, cheesy plate of comfort tonight.