Go Back
Air Fryer Pumpkin Gnocchi Bake

Air Fryer Pumpkin Gnocchi Bake

A creamy and comforting gnocchi bake with pumpkin, made easy and quick in the air fryer. Perfect for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Shelf-stable Gnocchi (potato or sweet potato)
  • 1 15 ounce can Pumpkin Puree
  • 1 10.75 ounce can Condensed Cream of Mushroom Soup
  • 1/2 cup Milk Any kind
  • 1/4 cup Grated Parmesan Cheese
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Garlic Powder
  • to Salt Taste
  • to Black Pepper Taste
  • 1 cup Shredded Mozzarella Cheese

Equipment

  • Mixing bowl
  • Air Fryer
  • Baking Dish (oven-safe)

Method
 

Instructions
  1. Preheat your air fryer to 370°F (190°C).
  2. In a large mixing bowl, combine pumpkin puree, cream of mushroom soup, milk, Parmesan cheese, nutmeg, garlic powder, salt, and pepper. Mix well.
  3. Add the gnocchi to the pumpkin mixture and gently stir to coat evenly.
  4. Pour the gnocchi mixture into an oven-safe baking dish.
  5. Top with shredded mozzarella cheese.
  6. Carefully place the baking dish into the preheated air fryer. Cook for 20-25 minutes, or until the gnocchi is cooked through and the cheese is melted and bubbly. If needed, broil for the last 1-2 minutes for extra browning.
  7. Remove from the air fryer and let cool slightly before serving.

Notes

For a spicier kick, add a pinch of red pepper flakes to the sauce. You can also substitute other cheeses for the mozzarella, such as cheddar or Monterey Jack. Leftovers can be stored in the refrigerator for up to 3 days.