Air Fryer Pumpkin Gnocchi Bake
A creamy and comforting gnocchi bake with pumpkin puree, made easy and quick in the air fryer. Perfect for a weeknight meal!
Equipment
- Mixing bowl
- Air Fryer
- Baking Dish (oven-safe)
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
Instructions
Instructions
- Preheat your air fryer to 375°F (190°C).
- In a large bowl, combine the pumpkin puree, cream of mushroom soup, milk, Parmesan cheese, nutmeg, garlic powder, salt, and pepper. Mix well until everything is thoroughly combined.
- Add the gnocchi to the pumpkin mixture and gently stir until all the gnocchi are coated in the sauce.
- Transfer the gnocchi mixture to an oven-safe baking dish. Lightly grease the dish beforehand.
- Top the gnocchi bake with the shredded mozzarella cheese.
- Place the baking dish into the preheated air fryer. Cook for 20-25 minutes, or until the gnocchi are heated through and the cheese is melted and bubbly. You may need to adjust cooking time based on your air fryer.
- Let cool slightly before serving. Enjoy!
Notes
For a spicier kick, add a pinch of red pepper flakes to the sauce. You can also substitute other types of cheese for the mozzarella, such as provolone or fontina. Leftovers can be stored in the refrigerator for up to 3 days.