If you’re craving something that captures the essence of autumn with a twist of indulgence, then you’ve just discovered a true winner. The Air Fryer Pumpkin Gnocchi Cake: Sweet & Savory Delight Recipe blends the cozy sweetness of pumpkin with the irresistible crispiness of golden gnocchi, all wrapped in a luscious sage brown butter sauce and topped with crunchy, savory dried beef. This dish feels like a warm hug on a plate, perfect for celebrating fall flavors while surprising your taste buds with an exciting texture contrast. Trust me, once you try this, it’s going to become one of your go-to seasonal favorites for sharing with family and friends.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are surprisingly simple but crucial for nailing the perfect balance of sweet, savory, and crispy in your gnocchi cake. Each item plays a vital role, from the rich, creamy pumpkin base to the punchy Pecorino Romano that elevates every bite.
- Sugar Pumpkin or Kabocha Squash (2-3 pounds): The star of the dish, providing natural sweetness and vibrant color that make the gnocchi irresistibly comforting.
- Egg Yolk (1 large): Acts as a binder, giving the dough structure without sacrificing softness.
- Fine Sea Salt (1 teaspoon): Essential for seasoning and bringing out all the subtle flavors in the pumpkin and cheese.
- Freshly Grated Nutmeg (¼ teaspoon): Adds warm, aromatic depth that perfectly complements the pumpkin’s earthiness.
- Finely Grated Pecorino Romano Cheese (½ cup + ¼ cup + extra for garnish): Brings a salty, tangy kick that balances the sweetness beautifully.
- All-Purpose Flour (1 ½ – 2 cups): Provides the necessary texture to the dough, helping it hold together while keeping it tender.
- Thinly Sliced Dried Beef (4-6 slices): Toasted to crispy perfection, it adds a savory crunch and umami boost.
- Unsalted Butter (½ cup): The base for the heavenly sage brown butter sauce that coats the gnocchi.
- Fresh Sage Leaves (20-25): Infuses the butter with its fragrant herbal aroma, making each bite vibrant and memorable.
- Garlic (2 cloves, thinly sliced): Adds a subtle pungency and complexity to the sauce.
- Vegetable Broth (¼ cup): De-glazes the pan and brings everything together with a light savory finish.
- Salt and Freshly Ground Black Pepper: To taste, for seasoning at the end.
- Extra Virgin Olive Oil (optional drizzle): Finishing touch to add richness and a lovely sheen when serving.
How to Make Air Fryer Pumpkin Gnocchi Cake: Sweet & Savory Delight Recipe
Step 1: Roast the Pumpkin
Start by preheating your oven to 400°F (200°C). Cut the sugar pumpkin or kabocha squash in half and scoop out the seeds. Place the cut side down on a parchment-lined baking sheet and roast for 45 to 60 minutes, until the flesh is wonderfully tender. After cooling, scoop out the pumpkin, drain any excess liquid by pressing through a fine-mesh sieve, and mash it until you have about 1 ½ to 2 cups of smooth puree. This roasting step intensifies the pumpkin’s natural sweetness and develops rich flavors you’ll taste in every gnocchi bite.
Step 2: Prepare the Gnocchi Dough
In a large bowl, blend your silky pumpkin puree with the egg yolk, fine sea salt, freshly grated nutmeg, and ½ cup of Pecorino Romano cheese. Once these are nicely combined, gradually add the all-purpose flour, mixing gently to create a soft, slightly sticky dough. Be careful not to overwork it — that’s the secret to tender gnocchi that practically melt in your mouth.
Step 3: Form Your Gnocchi
Lightly flour your surface to prevent sticking. Divide the dough into manageable pieces, rolling each into about a ¾-inch thick rope. Cut these into ½ to ¾-inch pieces, then give each a gentle roll over a fork or gnocchi board to create the classic ridges that help capture sauce. Arrange your gnocchi on a floured baking sheet, ready for their quick boil and air fryer magic.
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a boil. Add your gnocchi in small batches, cooking until they float to the surface—this usually takes 2 to 4 minutes. For the best texture, let them cook an additional 30 to 60 seconds before fishing them out with a slotted spoon. This ensures they’re cooked through but still tender for that final crisping step.
Step 5: Crisp the Dried Beef
While the gnocchi is cooking, preheat your oven to 375°F (190°C). Lay your thinly sliced dried beef slices on a parchment-lined baking sheet and bake for 8 to 12 minutes until they’re golden and crispy. Once cool, crumble them into small pieces. This unexpected addition lends an irresistible savory crunch that balances the dish’s sweetness perfectly.
Step 6: Make the Sage Brown Butter Sauce
In a large skillet, melt your butter over medium heat and allow it to cook for 5 to 7 minutes until it turns a rich, nutty brown — watching carefully so it doesn’t burn. Add the fresh sage leaves and sliced garlic, cooking for 1 to 2 minutes until the aroma fills your kitchen. Pour in the vegetable broth, scraping the pan to lift all those flavorful browned bits. Simmer for a couple of minutes, then stir in ¼ cup of finely grated Pecorino Romano cheese. Season with salt and freshly ground black pepper to make this sauce the star of your gnocchi cake.
Step 7: Pan-Sear the Gnocchi
Heat 1 to 2 tablespoons of olive oil or butter in a large non-stick skillet over medium-high heat. Add the cooked gnocchi in a single layer, working in batches if needed. Sear each side for 3 to 5 minutes until irresistibly golden and crispy on the outside while remaining tender inside. This wonderful contrast is what makes the air fryer pumpkin gnocchi cake truly special.
Step 8: Assemble & Serve Your Air Fryer Pumpkin Gnocchi Cake: Sweet & Savory Delight Recipe
Combine your crispy gnocchi with the fragrant sage brown butter sauce in the skillet. Toss gently to coat every piece in the luscious sauce. Plate your gnocchi cake, then sprinkle generously with the crumbled dried beef, extra Pecorino Romano, and a few fresh sage leaves for color and an herbal punch. Finish with an optional drizzle of high-quality extra virgin olive oil to add a silky touch. Serve immediately and prepare for compliments!
How to Serve Air Fryer Pumpkin Gnocchi Cake: Sweet & Savory Delight Recipe
Garnishes
To elevate this dish even further, a sprinkle of finely grated Pecorino Romano cheese and a few fresh sage leaves make perfect garnishes. If you love a little extra richness, drizzle a fine olive oil that complements the nutty butter sauce. These simple touches add color, texture, and depth to the presentation, making it as stunning to look at as it is to eat.
Side Dishes
This gnocchi cake pairs wonderfully with bright, fresh side dishes to balance its richness. Consider a crisp arugula salad with lemon vinaigrette or roasted autumn vegetables like Brussels sprouts or butternut squash. A light, tangy side helps refresh your palate and adds beautiful color and nutrition to the meal.
Creative Ways to Present
If you want to impress guests or make this dish a centerpiece, serve the gnocchi cake in individual ramekins or small cast-iron skillets straight from the pan. Layer the gnocchi with the crispy beef and sauce in a cake-like stack and garnish thoughtfully. This approach looks sophisticated yet inviting, turning your Air Fryer Pumpkin Gnocchi Cake: Sweet & Savory Delight Recipe into an unforgettable dining experience.
Make Ahead and Storage
Storing Leftovers
You can store any leftover gnocchi cake airtight in the refrigerator for up to 3 days. Keep the sauce and garnishes separate if possible to maintain their texture and freshness until you’re ready to reheat and enjoy.
Freezing
For longer storage, freeze cooked and cooled gnocchi in a single layer on a baking sheet, then transfer to a sealed container or freezer bag. Freeze for up to 1 month. Keep dried beef and sauce separate if convenient, freezing just before assembly for the best quality.
Reheating
Reheat frozen or refrigerated gnocchi by pan-searing again to regain that crispy exterior. Warm the pumpkin sage brown butter sauce gently on the stove and toss the gnocchi in just before serving. This method keeps your Air Fryer Pumpkin Gnocchi Cake: Sweet & Savory Delight Recipe tasting freshly made.
FAQs
Can I use canned pumpkin puree instead of roasting a pumpkin?
Absolutely! Use about 1 ½ to 2 cups of 100% pure canned pumpkin puree. Roasting fresh pumpkin gives a deeper flavor and better texture, but canned pumpkin is a convenient and tasty shortcut.
What if I don’t have dried beef? What’s a good substitute?
If dried beef is hard to find, you can substitute with crispy pancetta, prosciutto chips, or even bacon bits for that salty, crunchy element.
Can I bake the gnocchi in the air fryer instead of pan-searing?
While the recipe highlights pan-searing for the best crispy texture, you can try air frying the gnocchi at 400°F for about 8-10 minutes, shaking halfway through. The crispness might vary but it’s a great hands-off option.
Is this dish gluten-free?
The traditional recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute a gluten-free all-purpose flour blend suitable for baking and gnocchi making. The texture may vary slightly but should still be delicious.
How can I make this recipe vegan?
You can use vegan butter instead of unsalted butter, replace the egg yolk with a flax egg or vegan binder, and substitute Pecorino Romano with a flavorful vegan cheese. For dried beef, crisped tempeh or mushroom “bacon” can add a savory element.
Final Thoughts
This Air Fryer Pumpkin Gnocchi Cake: Sweet & Savory Delight Recipe is truly one of those dishes that bring joy with every bite. It combines seasonal warmth, clever textures, and savory flavors into something both comforting and elegant. Whether you’re cooking for family, friends, or treating yourself, it’s an absolute must-try that promises to turn ordinary evenings into special occasions. Give it a go and watch how this delightful recipe becomes your new seasonal obsession!
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Air Fryer Pumpkin Gnocchi Cake: Sweet & Savory Delight Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 3 hours
- Yield: 6 servings
- Category: Dinner
- Method: Pan-frying
- Cuisine: Italian-American
Description
This Air Fryer Pumpkin Gnocchi Cake is a delightful sweet and savory dish featuring tender pumpkin-infused gnocchi that is pan-seared to a perfect golden crisp and tossed in a fragrant sage brown butter sauce. Enhanced with crispy dried beef, Pecorino Romano cheese, and fresh sage, this unique recipe offers a comforting fall-inspired meal ideal for a special dinner or festive occasion.
Ingredients
Pumpkin Gnocchi Dough
- 1 (2-3 pound) Sugar Pumpkin or Kabocha Squash (or 1 ½ – 2 cups 100% pure pumpkin puree)
- 1 large Egg Yolk
- 1 teaspoon Fine Sea Salt
- ¼ teaspoon Freshly Grated Nutmeg
- ½ cup (50g) Finely Grated Pecorino Romano Cheese (or Parmesan)
- 1 ½ – 2 cups (approximately 180-240g) All-Purpose Flour, plus more for dusting
Crispy Beef
- 4–6 slices Thinly Sliced Dried Beef
Sage Brown Butter Sauce
- ½ cup (113g) Unsalted Butter
- 20–25 Fresh Sage Leaves
- 2 cloves Garlic, thinly sliced
- ¼ cup (60ml) Vegetable Broth
- ¼ cup (50g) Finely Grated Pecorino Romano Cheese
- Salt and Freshly Ground Black Pepper to taste
Garnishes
- Extra Finely Grated Pecorino Romano Cheese
- Fresh Sage Leaves
- A drizzle of High-Quality Extra Virgin Olive Oil (optional)
Instructions
- Roast Pumpkin: Preheat your oven to 400°F (200°C). Cut the pumpkin in half and remove the seeds. Place the halves cut-side down on a parchment-lined baking sheet and roast for 45 to 60 minutes, or until the flesh is tender. Let cool, then scoop out the flesh and drain it thoroughly in a fine-mesh sieve, pressing gently to remove excess moisture. Mash the pulp until smooth to yield about 1 ½ to 2 cups of puree.
- Make Gnocchi Dough: In a large bowl, combine the pumpkin puree, egg yolk, salt, nutmeg, and Pecorino Romano cheese. Mix well to integrate all ingredients. Gradually add the flour, between 1 ½ and 2 cups, stirring gently until a soft, slightly sticky dough forms. Be careful not to overmix to maintain a tender texture.
- Form Gnocchi: Lightly flour your work surface. Divide the dough into manageable portions and roll each into ¾-inch thick ropes. Cut the ropes into ½ to ¾-inch pieces and gently roll each piece over a fork or gnocchi board to create ridges. Arrange the shaped gnocchi on a floured baking sheet to prevent sticking.
- Cook Gnocchi: Bring a large pot of generously salted water to a boil. Add the gnocchi in batches, cooking them until they float to the surface (about 2 to 4 minutes), then cook for an additional 30 to 60 seconds for full doneness. Use a slotted spoon to remove the gnocchi and set aside.
- Prepare Crispy Beef: Preheat your oven to 375°F (190°C). Arrange the thinly sliced dried beef slices on a parchment-lined baking sheet and bake for 8 to 12 minutes, or until they become crisp. Remove from oven, let cool, then crumble the beef into small pieces for garnish.
- Make Sage Brown Butter Sauce: In a large skillet over medium heat, melt the butter. Continue cooking, stirring occasionally, until it turns a nutty brown color, which takes about 5 to 7 minutes—watch closely to avoid burning. Add the fresh sage leaves and sliced garlic cloves, cooking them for 1 to 2 minutes until fragrant. Pour in the vegetable broth and use a spatula to scrape up any brown bits from the pan. Allow to simmer for 1 to 2 minutes, then remove from heat and stir in the remaining Pecorino Romano cheese. Season with salt and freshly ground black pepper to your taste.
- Pan-Sear Gnocchi: Heat 1 to 2 tablespoons of olive oil or butter in a large non-stick skillet over medium-high heat. Add the cooked gnocchi in a single layer—work in batches if necessary to avoid overcrowding. Sear each side for 3 to 5 minutes until they are golden brown and crispy on the outside.
- Assemble & Serve: Transfer the pan-seared gnocchi to the skillet containing the sage brown butter sauce. Toss thoroughly to coat each piece with the rich sauce. Serve immediately, garnished with the crumbled crispy dried beef, extra Pecorino Romano cheese, fresh sage leaves, and an optional drizzle of high-quality extra virgin olive oil for added richness and aroma.
Notes
- Using kabocha squash instead of sugar pumpkin will add a slightly sweeter and denser texture to the gnocchi.
- Drain the pumpkin puree very well to avoid watery dough, which can make the gnocchi too sticky and hard to shape.
- Do not overwork the dough to keep the gnocchi light and tender rather than dense and chewy.
- If you prefer a vegetarian dish, omit the dried beef garnish and consider adding toasted nuts or mushrooms for crunch.
- Be attentive when browning the butter, as it can quickly go from nutty brown to burnt.
- Fresh sage is key for flavor; dried sage will not provide the same aromatic quality.
- Leftover gnocchi can be gently reheated in a skillet or oven but are best served fresh.
