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(PHOTO: Michael Le Grange)
Prep Time:
Servings: 4-6
Cooking Time:
Ingredients
- 300g - pumpkin cubes
- 45ml - olive oil
- 6 - sprigs sage, finely chopped
- 600g - store-bought gnocchi
- 4 - egg yolks
- 250ml - cream
- 5ml - nutmeg
- 225g - chorizo, sliced
- 100g - pecans, finely chopped
- 200g - mozzarella cheese, grated
- - salt and freshly ground black pepper
Method
Preheat the air-fryer to 180°C.
1. Place pumpkin in the air-fryer basket.
2. Drizzle with olive oil and sprinkle with sage.
3. Air-fry for 15 minutes or until the pumpkin is tender but not mushy.
4. Meanwhile, cook the gnocchi accord - ing to the packet instructions and drain.
5. Mix the egg yolks, cream and nutmeg.
6. Place the pumpkin, chorizo and gnocchi in a dish that fits in the air-fryer and pour the egg mixture over.
7. Top with pecans and cheese and season well with salt and pepper.
8. Place in the air-fryer and bake for 10-15 minutes or until golden brown.
