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Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe

Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 127 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-inspired

Description

Enjoy a delicious and indulgent dish of crispy gnocchi and roasted pumpkin cooked in aromatic brown butter, finished with a sweet balsamic glaze and Parmesan for a perfect balance of textures and flavors.


Ingredients

Units Scale

For the Pumpkin

  • 400 g cubed pumpkin (see notes)
  • 1 tablespoon olive oil

For the Gnocchi

  • 1 batch of homemade potato gnocchi
  • 1 tablespoon olive oil

For the Brown Butter and Sage

  • 150 g butter
  • 20 - 25 sage leaves

For Finishing

  • 4 tablespoons balsamic glaze
  • Parmesan cheese, for serving
  • Salt and pepper, to taste

Instructions

  1. Preheat oven: Set your oven to 180°C (350°F) and allow it to fully preheat.
  2. Roast pumpkin: Toss the cubed pumpkin with 1 tablespoon of olive oil, then spread on a baking tray. Roast for about 30 minutes, or until edges start to char for added flavor.
  3. Cook gnocchi: Bring a large pot of salted water to a boil. Carefully add the gnocchi and cook until they float to the surface, then continue cooking for an additional 30 seconds. Remove with a slotted spoon or spider strainer and set aside.
  4. Fry gnocchi to crisp: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the cooked gnocchi in batches, frying for 5-6 minutes, turning often until they are golden and crispy. Remove and set aside.
  5. Brown the butter: In the same or another pan, melt the butter over medium heat. Swirl the pan constantly as it turns golden brown and develops a nutty aroma, about 3-4 minutes. Add the sage leaves and continue swirling until they crisp and the butter is nicely browned.
  6. Add pumpkin and gnocchi: Toss the roasted pumpkin and fried gnocchi into the browned butter with sage, swirling to coat evenly. Serve immediately.
  7. Finish and serve: Plate the mixture, drizzle with balsamic glaze, season with salt and pepper, and finish with freshly grated Parmesan cheese.

Notes

  • Pumpkin: Use about 100g per person, peeled and seeded, cut into bite-sized pieces.
  • Balsamic glaze: A thick, sweet version, distinguishable from vinegar, available in most supermarkets.
  • Gnocchi portion: Around 150-160g per serving, but adjust based on preference or use any pasta shape with equivalent weight.
  • Timing: Fry gnocchi when the pumpkin is nearly done; the dish can be kept warm while browning butter.

Nutrition

  • Serving Size: 1 plate (about 400g)
  • Calories: 520 kcal
  • Sugar: 9 g
  • Sodium: 620 mg
  • Fat: 30 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 6 g
  • Protein: 14 g
  • Cholesterol: 70 mg