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
- Preheat oven: Set your oven to 180°C (350°F) and allow it to fully preheat.
- 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.
- 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.
- 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.
- 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.
- Add pumpkin and gnocchi: Toss the roasted pumpkin and fried gnocchi into the browned butter with sage, swirling to coat evenly. Serve immediately.
- 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