Description
This Air Fryer Pumpkin Gnocchi Cake combines sweet and savory flavors into a delightful dish featuring tender homemade pumpkin gnocchi, crispy dried beef, and a fragrant sage brown butter sauce. Perfectly pan-seared to achieve a golden crust, this autumn-inspired recipe offers a comforting yet elegant meal that’s sure to impress.
Ingredients
Scale
Gnocchi
- 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 oven to 400°F (200°C). Halve the pumpkin, scoop out the seeds, and place cut-side down on a parchment-lined baking sheet. Roast for 45-60 minutes until the flesh is tender. Let cool, then scoop out the flesh, draining it in a fine-mesh sieve and pressing gently to remove excess moisture. Mash the flesh until smooth to obtain 1 ½ – 2 cups of pumpkin puree.
- Make Gnocchi Dough: In a large bowl, combine the pumpkin puree with the egg yolk, 1 teaspoon of sea salt, freshly grated nutmeg, and ½ cup of finely grated Pecorino Romano cheese. Mix thoroughly. Gradually add 1 ½ to 2 cups of all-purpose flour, mixing gently until you form a soft, slightly sticky dough. Be careful not to overmix to keep the gnocchi tender.
- Form Gnocchi: Lightly flour your work surface. Divide the dough into manageable portions and roll each into a rope about ¾-inch thick. Cut the ropes into ½ to ¾-inch pieces and roll each piece over the tines of a fork or a gnocchi board to create ridges. Place the formed 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 in gently. When they float to the surface after 2-4 minutes, cook for an additional 30-60 seconds more to fully cook them through. Remove with a slotted spoon and set aside.
- Prepare Crispy Beef: Preheat your oven to 375°F (190°C). Arrange the 4-6 slices of thinly sliced dried beef on a parchment-lined baking sheet and bake for 8-12 minutes until crisp. Allow to cool, then crumble into small pieces for garnish.
- Make Sage Brown Butter Sauce: In a large skillet over medium heat, melt ½ cup of unsalted butter. Continue cooking for 5-7 minutes, stirring often, until the butter turns a nutty brown color and smells toasted, being careful not to burn it. Add the fresh sage leaves and sliced garlic, cooking for 1-2 minutes until fragrant. Pour in ¼ cup of vegetable broth, scraping up any browned bits from the pan, and simmer for 1-2 minutes. Remove from heat and stir in ¼ cup of finely grated Pecorino Romano cheese. 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 (work in batches if necessary). Sear each side for 3-5 minutes until golden brown and crispy.
- Assemble & Serve: Transfer the pan-seared gnocchi to the skillet with the sage brown butter sauce, tossing gently to coat all pieces evenly. Serve immediately, topped with crumbled crispy dried beef, extra Pecorino Romano cheese, fresh sage leaves, and an optional drizzle of extra virgin olive oil.
Notes
- Ensure the pumpkin is well drained before making the dough to prevent soggy gnocchi.
- Do not overflour the dough; the gnocchi should remain soft and tender, not dense.
- Searing the gnocchi is optional but adds a delicious crispy texture that contrasts nicely with the soft interior.
- If dried beef is unavailable, prosciutto or pancetta can be used as alternatives.
- Fresh sage leaves are essential for the authentic flavor of the brown butter sauce.
- Leftover gnocchi dough can be frozen before boiling; cook straight from frozen when ready.
