Dice the pumpkin into small cubes roughly 2cm wide.

In an air fryer basket or a baking dish that fits snugly into your air fryer, combine the diced pumpkin with 100ml of vegetable stock, a pinch of salt, and pepper. Air fry at 170°C for 15 minutes, or until the pumpkin starts to soften.

Add the remaining vegetable stock to the basket and nestle the gnocchi around the pumpkin chunks.

Crumble the blue/goats cheese over the top and pour the cream over the ingredients. Gently stir everything together.

Air fry at 220°C for 12 minutes until the gnocchi and pumpkin are cooked and the mixture is bubbling.

Sprinkle the cheese and pecans over the gnocchi and continue to air fry for an additional 2 minutes, or until the cheese is melted and golden.

Toss the sage leaves in a small drizzle of oil until coated, then scatter them over the melty cheese and pecans. Air fry for a further minute until the sage is crisp.

For oven instructions, preheat the oven to 180°C. Combine the diced pumpkin with 100ml of vegetable stock, a pinch of salt, and pepper in an ovenproof dish. Roast for 20 minutes until the pumpkin starts to soften.

Add the remaining vegetable stock to the dish and nestle the gnocchi around the pumpkin chunks.

Crumble the blue cheese and pour the cream over the ingredients. Gently stir everything together.

Roast at 220°C for 10-15 minutes until the mixture is bubbling.

Sprinkle the mozzarella or cheddar cheese and pecans over the gnocchi and continue to roast for an additional 2-3 minutes until the cheese is melted and golden.

Toss the sage leaves in a small drizzle of oil until coated, then scatter them over the dish. Return to the oven for a further minute until the sage is crisp.