Description
This Air Fryer Pumpkin Gnocchi Cake is a sweet and savory delight featuring tender pumpkin gnocchi pan-seared to golden perfection and tossed in a fragrant sage brown butter sauce. Finished with crispy dried beef, extra Pecorino Romano cheese, and fresh sage, this dish combines autumnal flavors and textures for a comforting fall meal that’s both elegant and satisfying.
Ingredients
Scale
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
Garnish
- 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, remove the seeds, and place cut-side down on a parchment-lined baking sheet. Roast for 45-60 minutes, or until the flesh is tender when pierced with a fork. Let cool slightly, then scoop out the flesh. Drain the puree in a fine-mesh sieve, pressing to extract excess moisture, and mash until smooth, yielding 1 ½ – 2 cups.
- Make Gnocchi Dough: In a large bowl, combine the pumpkin puree with the egg yolk, fine sea salt, freshly grated nutmeg, and ½ cup Pecorino Romano cheese. Mix thoroughly. Gradually add 1 ½ to 2 cups all-purpose flour, mixing gently until a soft and slightly sticky dough forms—take care not to overwork it to keep the gnocchi tender.
- Form Gnocchi: Lightly flour a clean surface. Divide the dough into portions and roll each into a rope about ¾-inch thick. Cut the ropes into ½ to ¾-inch pieces. Roll each piece over the tines of a fork or a gnocchi board to create ridges, then place on a floured baking sheet to prevent sticking.
- Cook Gnocchi: Bring a large pot of generously salted water to a boil. Cook the gnocchi in batches by gently dropping them into the water. When they float to the surface after 2-4 minutes, continue cooking for an additional 30 to 60 seconds, then scoop them out carefully with a slotted spoon and set aside.
- Prepare Crispy Beef: Preheat the oven to 375°F (190°C). Arrange the thinly sliced dried beef slices on a parchment-lined baking sheet. Bake for 8-12 minutes until they become crisp. Remove from the oven, allow to cool, then crumble into bite-sized pieces.
- Make Sage Brown Butter Sauce: In a large skillet over medium heat, melt the unsalted butter. Cook it until it turns a nutty brown color, about 5-7 minutes, watching carefully to avoid burning. Add the fresh sage leaves and sliced garlic cloves to the butter and cook for 1-2 minutes until fragrant. Pour in the vegetable broth and scrape the pan to loosen any browned bits. Let simmer for 1-2 minutes, then remove from heat and stir in ¼ cup grated Pecorino Romano cheese. Season the sauce with salt and freshly ground black pepper to taste.
- Pan-Sear Gnocchi: Heat 1-2 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 necessary. Sear each side for 3-5 minutes until golden brown and crispy on the outside.
- Assemble & Serve: Add the pan-seared gnocchi back into the skillet with the sage brown butter sauce and gently toss to coat each piece. Plate the gnocchi, then garnish with the crumbled crispy dried beef, extra grated Pecorino Romano cheese, fresh sage leaves, and a drizzle of high-quality extra virgin olive oil if desired. Serve immediately for the best flavor and texture.
Notes
- When roasting the pumpkin, be sure to drain the puree well to avoid overly sticky dough.
- Do not overwork the dough as it can make the gnocchi tough.
- The crispy dried beef adds a savory crunch; feel free to omit for a vegetarian version.
- Use fresh sage for the best aromatic flavor in the brown butter sauce.
- The gnocchi can be made ahead, cooked, and refrigerated; reheat by pan-searing for freshness.
