Airfryer Pumpkin Gnocchi with Brown Butter Sage Sauce

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 1957, total fat 163 G., saturated fats 44 G., proteins 31 G., carbohydrates 105 G., fiber 13 G., cholesterol 161 mg, sodium 1813 mg, sugar 3 G.

Air fryer gnocchi? This recipe will pleasantly surprise you! After frying in the air fryer, they turn out soft as pillows on the inside and deliciously golden and crispy on the outside. Paired with roasted pumpkin, toasted walnuts, brown butter, and sage, these gnocchi are perfect for cold weather.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g fresh or frozen gnocchi
1 large delicata squash (about 700 g)
Extra virgin olive oil
6 tablespoons unsalted butter
0.5 cup coarsely chopped walnuts
8 large fresh sage leaves, cut into thin strips
0.5 tbsp. coarsely grated or crumbled parmesan
Special equipment: air grill with a capacity of 6 liters.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pumpkin, gnocchi (dumplings), Parmesan cheese, walnuts, sage, brown butter

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil and line a baking sheet with paper towels. Cook the gnocchi in the boiling water until they float to the surface, then use a slotted spoon to transfer them to the lined baking sheet. Rinse the saucepan and set aside.
Preheat the air fryer to 190°C.

Trim the ends of the pumpkin, cut it in half lengthwise, and remove the seeds. Slice into half rings approximately 0.5 cm thick. In a medium bowl, toss the pumpkin with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and a few pinches of black pepper.
Place the pumpkin in the air fryer basket (do not wash the bowl) and cook, turning halfway through, until golden brown, about 15 minutes. Transfer to a large serving bowl.
Preheat the air fryer again to 190°C.
Place the gnocchi in the same bowl and toss with 2 teaspoons olive oil and 1/2 teaspoon salt. Transfer the gnocchi to the air fryer basket and cook, stirring halfway through, until golden brown and crisp, about 10 minutes. Transfer the gnocchi to a serving bowl with the squash.
While the gnocchi are cooking, place a saucepan over medium heat and melt the butter (make sure the pan is completely dry, with no drips of water, or the butter will splatter). Watching the butter carefully, cook it, stirring occasionally, until it begins to turn a light golden color and smells nutty, 2–3 minutes.
Add the walnuts, sage, and a pinch of salt and continue to cook, stirring. The sage butter will become foamy and begin to deepen in color. Continue cooking the butter until it turns a deep golden brown, about 2 more minutes. Pour the butter sauce over the gnocchi and squash, toss gently to coat, and sprinkle with Parmesan.

Note

If you're cooking dried gnocchi ready to freeze, increase the air fryer temperature to 200°C (400°F) and cook for 13-15 minutes to ensure the texture remains firm and chewy.