Air fryer pumpkin gnocchi with crispy sage
This comforting pumpkin gnocchi recipe is packed with seasonal flavour and is ready in just 40 minutes. Recipe and image courtesy of Maldon Salt, maldonsalt.com
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 4
Ingredients
- 1 small pumpkin (about 500g)
- 1 onion, cut into wedges
- olive oil
- 1 garlic bulb, halved
- Maldon Salt garlic sea salt
- black pepper
- 20 sage leaves
- 75g walnuts
- 500g gnocchi
- 30g Parmesan, finely grated, plus extra to serve
Method
Step 1
Peel and deseed the pumpkin and cut into 2cm pieces. Preheat the air fryer to 180°C. Place the pumpkin and onion into the basket, drizzle with oil, then season with Maldon garlic sea salt and pepper. Wrap each garlic half in foil and add to the basket. Roast for 15 minutes then remove and set aside. Unwrap the garlic bulbs when cool enough to handle.
Step 2
In a medium pan, fry the sage in some oil for a minute, until crisp; set aside. Toast the walnuts in the air fryer for 5 minutes, then roughly chop.
Step 3
Cook the gnocchi according to the packet instructions, then drain, reserving a large mug of cooking water. Place the gnocchi into a large frying pan.
Step 4
Put the roasted pumpkin and onion into a blender. Squeeze in the garlic and add the Parmesan, some Maldon garlic sea salt, pepper and 50ml gnocchi water, which will help to make the sauce extra silky. Blend until smooth. Tip into the pan with the gnocchi and heat through. Serve in bowls topped with toasted walnuts, crispy sage and Parmesan.
