Pumpkin Gnocchi Bake with Blue Cheese, Pecan, and Sage Recipe

If you’re craving something cozy and a touch fancy for dinner, then this Pumpkin Gnocchi Bake with Blue Cheese, Pecan, and Sage Recipe is going to be your new go-to. I absolutely love how it balances sweet roasted pumpkin, the creamy tang of blue cheese, crunchy pecans, and the earthy aroma of sage — all bubbling together in a comforting bake. Whether you’re a gnocchi fan or pumpkin lover, this recipe’s got those cozy vibes and bold flavors that’ll make everyone ask for seconds.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Gnocchi Bake with Blue Cheese, Pecan, and Sage Recipe plays a role in building those rich, layered flavors and textures. Picking quality fresh pumpkin and vibrant sage will really take the dish from good to great — and a good blue cheese or soft goat’s cheese is key for that creamy tang.

• Pumpkin: Go for a sweet variety like sugar pumpkin or butternut for natural sweetness and easy roasting.
• Gnocchi: Store-bought works perfectly here; just be gentle so they don’t fall apart while mixing.
• Blue cheese or soft goat’s cheese: Choose a creamy, flavorful cheese; blue cheese adds that punch I adore, but goat’s cheese softens it up beautifully.
• Sage leaves: Fresh is best to get that earthy aroma and crispness when toasted.
• Vegetable stock: Adds moisture and a subtle savory depth to the bake without overpowering.
• Single dairy cream: Brings richness and creaminess to balance the sharp cheese.
• Mozzarella or cheddar cheese: This melts on top for gooey, golden goodness.
• Pecans: Toasted pecans add a satisfying crunch and nutty flavor finish.

Variations

I like to switch things up depending on the season or who I’m cooking for — this Pumpkin Gnocchi Bake with Blue Cheese, Pecan, and Sage Recipe is incredibly forgiving and easy to customize. You can tailor it to whatever you have on hand and still get a fantastic result.

• Add protein: When I want a heartier meal, I crisp up some Serrano or Parma ham over the roasted pumpkin—then crumble that on top for a salty boost.
• Cheese swap: Using goat cheese instead of blue cheese mellows the flavor, which my kids prefer.
• Nuts substitute: Toasted walnuts or hazelnuts work just as well if pecans aren’t your thing.
• Herb variations: I’ve tried thyme or rosemary instead of sage—both add lovely herbal notes.

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

Step 1: Prep and Roast the Pumpkin

Start by peeling and dicing your pumpkin into roughly 2cm cubes—this size helps them cook quickly and evenly without turning to mush. Toss the cubes in a bit of vegetable stock, salt, and pepper in your chosen cooking dish. If you’re using the oven, roast at 180°C (350°F) for about 20 minutes until they’re just tender but not falling apart—it’s important they still hold their shape for the bake. If you have an air fryer, I’ve found that 15 minutes at 170°C works wonders here. Keep a close eye—they should be easy to pierce with a knife but still have a little resistance. This step builds the sweet, tender pumpkin base that makes this dish so comforting.

Step 2: Combine Gnocchi, Cheese, and Cream

Next, nestle your gnocchi around those soft pumpkin cubes, then crumble in the blue or goat cheese. Pour your single cream over everything—it helps meld those strong cheese flavors with the pumpkin and adds creaminess that’ll have you swooning. Gently stir the mixture, being careful not to break the gnocchi. This is where magic happens: the cream and cheese get cozy with the pumpkin and gnocchi, preparing to bake into that luscious sauce we all crave.

Step 3: Bake Until Bubbling and Golden

If you’re in the oven, crank the heat to 220°C (430°F) and bake for 10-15 minutes until everything is cooked through and bubbles up invitingly. For the air fryer, 12 minutes at 220°C does the trick. This stage cooks the gnocchi perfectly and allows the cheese to meld into creamy goodness.

Step 4: Top with Cheese, Pecans, and Crisp Sage

Sprinkle over your shredded mozzarella or cheddar and those crunchy pecans, then back in the oven or air fryer for another 2-3 minutes until the cheese melts into a golden, bubbly topping. Meanwhile, toss fresh sage leaves in a little oil and scatter them on top, popping the whole dish back to crisp the sage — this final step adds an irresistible crunch and that beautiful herbal note. The contrast between melty cheese, soft gnocchi and pumpkin, crunchy nuts, and crispy sage is what makes this dish so spectacular.

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

Garnishes

I usually finish this bake with a few more toasted pecans scattered on top for crunch and a light drizzle of good quality olive oil to add shine and richness. Sometimes, I sprinkle a bit of cracked black pepper to give each bite a tiny spice kick that works beautifully with the creamy cheese flavors.

Side Dishes

This bake pairs wonderfully with a fresh green salad dressed in tangy vinaigrette to cut through the richness. For heartier meals, I’ll serve it alongside roasted Brussels sprouts or garlicky sautéed greens—both balance the warm, creamy gnocchi perfectly.

Creative Ways to Present

For dinner parties, I love presenting this bake in individual ramekins with a crisp sage leaf garnish right before serving—it looks elegant and feels extra special. You can also sprinkle some fresh microgreens or edible flowers on top for a pop of color that wows guests.

Make Ahead and Storage

Storing Leftovers

After coming home to this recipe, I wrap any leftovers tightly and store them in the fridge for up to 3 days. It reheats beautifully, making it perfect for next-day lunches or quick dinners when time’s tight.

Freezing

I’ve frozen this bake a couple of times by letting it cool completely, then packing portions into airtight containers. When you’re ready, thaw overnight in the fridge and reheat gently—some textures shift slightly, but the flavors stay just as comforting.

Reheating

To reheat, I recommend warming it in the oven at 175°C (350°F) covered loosely with foil to prevent drying out, for about 15-20 minutes until hot through. Microwave works too if you’re in a hurry but can soften the pecans and sage crispiness.

FAQs

Final Thoughts

This Pumpkin Gnocchi Bake with Blue Cheese, Pecan, and Sage Recipe holds a special place in my heart because it’s comfort food elevated to something a little fancy, yet still incredibly approachable. Whenever I make it, my family goes crazy for those layers of flavor and textures—it’s the perfect blend of cozy and gourmet. You’ll enjoy how simple ingredients come together into a showstopper dish that’s just as lovely for a weeknight as it is for entertaining friends. Trust me, once you try it, this is going to be one recipe you save and come back to again and again.

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