Air Fryer Pumpkin Gnocchi with Crispy Sage

Air Fryer Pumpkin Gnocchi with Crispy Sage from Maldon Salt

Serves: 4 people | Prep time: 10 mins | Cook time: 40 mins

Ingredients:

1x small pumpkin (approx. 500g)
1x whole garlic bulb
1x white onion, cut into wedges
Maldon Garlic Sea Salt
Cracked black pepper
Olive oil for frying
75g walnuts
20x sage leaves
500g gnocchi
30g parmesan, finely grated plus extra to serve

Method:

Start by preparing the pumpkin by peeling and deseeding it, then cutting it into small 2cm pieces. Then preheat your air fryer to the desired setting – we did ours at
180c.

Place the diced pumpkin into the basket along with the onion wedges and drizzle with olive oil then season with Maldon Garlic Sea Salt and cracked black
pepper.

Then cut the garlic bulb into half so the cloves are exposed and then wrap each half in kitchen foil. Place these wrapped bulbs into the basket with the pumpkin and
onions.

Place the basket into the air fryer and roast for 15 – 20 minutes until the butternut squash is tender and the onions have softened and charred, remove from
the basket and set aside.

Once cool enough to handle, unwrap the foiled garlic bulbs and the garlic should be golden and soft inside – if they need a little simply wrap
them again and place back in the air fryer for 5 minutes more.

In a small frying pan add some oil and heat to a medium heat, then add the sage leaves and allow then to fry for a minute or so until crisp then remove and set aside.

Place the walnuts into the air fryer and toast for 5 minutes. Then remove and roughly chop.

Place a large pan of salted water on to boil and season well with Maldon Sea Salt. Then cook the gnocchi according to the packet instructions, then drain them but
make sure to reserve a large mug of the cooking water. Place the drained gnocchi into a large frying pan.

Put the roasted pumpkin and onion into a blender. Squeeze the garlic out of the paper skins and add to the blender too. Then add the grated parmesan, some Maldon
Garlic Sea Salt and cracked black pepper to the blender along with 50ml of pasta water. Blend until smooth, adding a little more pasta water if required.

Then tip the smooth sauce into the pan with the cooked gnocchi and gently heat through, tossing well. Again, you can add a splash more of the pasta water here if it’s
looking a little thick – you want a nice glossy sauce.

Serve the gnocchi in bowls and then top with the toasted walnuts, crispy sage leaves and some extra grated parmesan

Air fryer crispy pumpkin gnocchi and sage

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Course Main Course, starter

Ingredients

  

• 1 x small pumpkin approx. 500g
• 1 x whole garlic bulb
• 1 x white onion cut into wedges
• Maldon Garlic Sea Salt
• Cracked black pepper
• Olive oil for frying
• 75 g walnuts
• 20 x sage leaves
• 500 g gnocchi
• 30 g parmesan finely grated plus extra to serve

Instructions

 

• Start by preparing the pumpkin by peeling and deseeding it, then cutting it into small 2cm pieces. Then preheat your air fryer to the desired setting – we did ours at
• 180c.
• Place the diced pumpkin into the basket along with the onion wedges and drizzle with olive oil then season with Maldon Garlic Sea Salt and cracked black
• pepper.
• Then cut the garlic bulb into half so the cloves are exposed and then wrap each half in kitchen foil. Place these wrapped bulbs into the basket with the pumpkin and
• onions.
• Place the basket into the air fryer and roast for 15 – 20 minutes until the butternut squash is tender and the onions have softened and charred, remove from
• the basket and set aside.
• Once cool enough to handle, unwrap the foiled garlic bulbs and the garlic should be golden and soft inside – if they need a little simply wrap
• them again and place back in the air fryer for 5 minutes more.
• In a small frying pan add some oil and heat to a medium heat, then add the sage leaves and allow then to fry for a minute or so until crisp then remove and set aside.
• Place the walnuts into the air fryer and toast for 5 minutes. Then remove and roughly chop.
• Place a large pan of salted water on to boil and season well with Maldon Sea Salt. Then cook the gnocchi according to the packet instructions, then drain them but
• make sure to reserve a large mug of the cooking water. Place the drained gnocchi into a large frying pan.
• Put the roasted pumpkin and onion into a blender. Squeeze the garlic out of the paper skins and add to the blender too. Then add the grated parmesan, some Maldon
• Garlic Sea Salt and cracked black pepper to the blender along with 50ml of pasta water. Blend until smooth, adding a little more pasta water if required.
• Then tip the smooth sauce into the pan with the cooked gnocchi and gently heat through, tossing well. Again, you can add a splash more of the pasta water here if it’s
• looking a little thick – you want a nice glossy sauce.
• Serve the gnocchi in bowls and then top with the toasted walnuts, crispy sage leaves and some extra grated parmesan

Keyword gnocchi, main course, pumpkin pie, starter