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
Scale
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.
