Description
This Air Fryer Pumpkin Gnocchi Cake is a delightful fusion of sweet and savory flavors featuring tender pumpkin gnocchi pan-seared to a golden crisp, topped with crispy dried beef, and infused with a fragrant sage brown butter sauce. Perfect for a cozy fall meal, this dish showcases the creamy texture of pumpkin combined with nutty Pecorino Romano cheese and aromatic sage, creating an irresistible comfort food 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
Garnishes (Optional)
- Extra Finely Grated Pecorino Romano Cheese
- Fresh Sage Leaves
- A drizzle of High-Quality Extra Virgin Olive Oil
Instructions
- Roast Pumpkin: Preheat your oven to 400°F (200°C). Halve the pumpkin and scoop out the seeds. Place the halves cut-side down on a parchment-lined baking sheet and roast for 45-60 minutes, or until the flesh is tender. Allow to cool slightly. Scoop out the flesh and drain it in a fine-mesh sieve, pressing gently to remove excess moisture. Mash the flesh until smooth to yield about 1 ½ – 2 cups of pumpkin puree.
- Make Gnocchi Dough: In a large bowl, combine the pumpkin puree, egg yolk, sea salt, freshly grated nutmeg, and ½ cup of Pecorino Romano cheese. Mix thoroughly until well blended. Gradually add 1 ½ to 2 cups of all-purpose flour, stirring gently until the dough comes together. It should be soft and slightly sticky; avoid overmixing to keep the gnocchi tender.
- Form Gnocchi: Lightly flour a clean surface. Divide the dough into manageable pieces. Roll each piece into a rope approximately 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. Place the gnocchi 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, dropping them into the boiling water. Once they float to the surface, continue cooking for an additional 30 to 60 seconds. Use a slotted spoon to remove the gnocchi and set aside.
- Prepare Crispy Beef: Preheat the oven to 375°F (190°C). Arrange 4-6 slices of thinly sliced dried beef on a parchment-lined baking sheet. Bake for 8-12 minutes until the beef becomes crisp. Allow to cool, then crumble into small pieces for garnish.
- Make Sage Brown Butter Sauce: In a large skillet, melt the unsalted butter over medium heat. Cook the butter, stirring occasionally, until it turns a nutty brown color and develops a rich aroma, about 5-7 minutes—watch carefully to prevent burning. Add the fresh sage leaves and sliced garlic cloves, cooking for an additional 1-2 minutes until fragrant. Pour in the vegetable broth and scrape up any browned bits from the pan. Let the sauce simmer gently for 1-2 minutes. Remove from heat and stir in ¼ cup of grated Pecorino Romano. Season 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 to avoid overcrowding. Sear each side for 3-5 minutes until the gnocchi are golden brown and crispy.
- Assemble & Serve: Transfer the pan-seared gnocchi to the skillet with the sage brown butter sauce and toss gently to coat the gnocchi evenly. Serve immediately, garnished with the crumbled crispy beef, extra Pecorino Romano cheese, fresh sage leaves, and an optional drizzle of high-quality extra virgin olive oil for added richness.
Notes
- Roasting the pumpkin enhances its natural sweetness and reduces moisture, which is crucial for well-textured gnocchi.
- Do not overwork the dough to keep the gnocchi light and tender.
- If the dough feels too sticky, add a little more flour gradually but avoid making it too dense.
- Pan-searing the gnocchi adds a deliciously crispy exterior that contrasts beautifully with the soft interior.
- Crispy dried beef adds a savory crunch but can be substituted with crispy pancetta or bacon if preferred.
- The sage brown butter sauce can be made ahead and warmed gently before serving.
- This dish pairs wonderfully with a simple green salad or steamed autumn vegetables.
- For a vegetarian version, omit the dried beef garnish.
