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Air Fryer Pumpkin Gnocchi Bake

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!
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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 375°F (190°C).
  2. 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.
  3. Add the gnocchi to the pumpkin mixture and gently stir until all the gnocchi are coated in the sauce.
  4. Transfer the gnocchi mixture to an oven-safe baking dish. Lightly grease the dish beforehand.
  5. Top the gnocchi bake with the shredded mozzarella cheese.
  6. 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.
  7. 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.