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Air Fryer Pumpkin Gnocchi Bake

A creamy and comforting gnocchi bake made easy with your air fryer! This recipe combines pumpkin puree, cream of mushroom soup, and cheesy goodness for a delicious fall-inspired meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
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 ounce can Condensed Cream of Mushroom Soup
  • 1/2 cup Milk (whole milk recommended)
  • 1/2 cup Shredded Mozzarella Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 cup Chopped Fresh Sage (optional)

Equipment

  • Air Fryer
  • 8x8 inch Baking Dish or Air Fryer-Safe Dish
  • Large Mixing Bowl

Method
 

Instructions
  1. Preheat your air fryer to 370°F (190°C). Lightly grease an air fryer-safe baking dish (approximately 8x8 inches).
  2. In a large bowl, combine pumpkin puree, cream of mushroom soup, milk, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, pepper, and sage (if using). Mix well until thoroughly combined.
  3. Gently fold in the gnocchi, ensuring they are evenly coated in the sauce.
  4. Pour the gnocchi mixture into the prepared baking dish.
  5. Air fry for 15-20 minutes, or until the gnocchi is heated through and the cheese is melted and bubbly. Shake the dish halfway through for even cooking.
  6. If using a basket-style air fryer, cook in batches to ensure even browning.
  7. Let the bake cool slightly before serving.

Notes

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