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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 taste Salt
  • to taste Black Pepper
  • 1 cup Shredded Mozzarella Cheese

Equipment

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

Method
 

Instructions
  1. Preheat your air fryer to 370°F (190°C).
  2. In a large 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 toss to coat evenly.
  4. Transfer the gnocchi mixture to an oven-safe baking dish that fits in your air fryer. If using a basket-style air fryer, you may need to cook this in batches.
  5. Sprinkle the mozzarella cheese over the top.
  6. Air fry for 20-25 minutes, or until the gnocchi are heated through and the cheese is melted and bubbly. If using a basket-style air fryer, you may need to shake the basket halfway through cooking.
  7. Let cool slightly before serving.

Notes

For a richer flavor, use heavy cream instead of milk. You can also add other vegetables, such as spinach or mushrooms, to the gnocchi mixture. Leftovers can be stored in the refrigerator for up to 3 days.