If you’re searching for a dish that combines cozy autumn flavors with a delightful textural contrast, the Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe is exactly what you need. This recipe brings together golden, crispy gnocchi and sweet, caramelized roast pumpkin, all coated in a fragrant brown butter sauce infused with sage and finished off with a luscious drizzle of balsamic glaze and a sprinkle of Parmesan. It’s comfort food with elegance, a perfect way to impress friends or treat yourself after a busy day.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are wonderfully simple but each plays a crucial role, contributing layers of flavor, texture, and richness that make this dish so memorable. From the sweet pumpkin to the aromatic sage and nutty browned butter, every component is essential.
- 400 g cubed pumpkin: The star vegetable, its natural sweetness transforms when roasted to caramelized perfection.
- 1 tablespoon olive oil: For roasting the pumpkin, adding a subtle fruity flavor and helping it crisp up beautifully.
- 1 batch of homemade potato gnocchi: Soft and pillowy, these provide the perfect contrast once fried to a crisp golden exterior.
- 1 tablespoon olive oil: Used to crisp up the gnocchi for that irresistible crunch.
- 150 g butter: The base for the signature brown butter sauce; it adds richness and a nutty depth.
- 20 – 25 sage leaves: Fresh and fragrant, they crisp in the butter to create aromatic bursts in every bite.
- 4 tablespoons balsamic glaze: A tangy sweetness that perfectly balances the savory and buttery flavors.
- Parmesan cheese, for serving: Adds a salty, umami finish that elevates the entire dish.
- Salt and pepper, to taste: Essential for seasoning and bringing out all the flavor nuances.
How to Make Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe
Step 1: Preheat the Oven and Prepare Pumpkin
Start by setting your oven to 180°C (350°F) and let it heat fully. Toss the cubed pumpkin in 1 tablespoon of olive oil, making sure every piece is coated. Spreading the pumpkin evenly on a baking tray helps them roast evenly, allowing the edges to develop that slight char, which adds incredible flavor.
Step 2: Roast the Pumpkin
Place the pumpkin in the oven and roast it for about 30 minutes. You’re looking for tender flesh with caramelized, slightly crispy edges – this contrast brings an amazing texture and a depth of flavor that’s hard to beat.
Step 3: Cook the Gnocchi
While your pumpkin roasts, bring a large pot of salted water to a boil. Add your homemade gnocchi carefully and cook until they float to the surface, plus an extra 30 seconds. This magic moment means your gnocchi are cooked just right – soft but ready to be crisped up.
Step 4: Crisp the Gnocchi
Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Fry the gnocchi in batches for 5-6 minutes, turning often so they get golden and crispy all around. Once perfectly crisp, remove them from the pan and set aside for the final toss.
Step 5: Make the Brown Butter with Sage
In the same pan or a clean one, melt the butter over medium heat. Keep swirling the pan as the butter transforms into a beautiful golden brown with a nutty aroma, which takes around 3-4 minutes. Add the sage leaves and let them crisp up nicely while releasing their herbaceous fragrance into the butter.
Step 6: Combine Pumpkin and Gnocchi in Brown Butter
Carefully toss the roasted pumpkin and fried gnocchi into the fragrant brown butter and sage mixture, ensuring everything gets evenly coated. This step marries all the textures and flavors into one irresistible dish.
Step 7: Plate and Finish
Serve immediately by plating the mixture and drizzling the balsamic glaze on top. Season with salt and pepper to taste, then finish with a generous grating of Parmesan cheese. The glaze adds a tangy sweetness, while the cheese adds savory richness, tying the whole dish together beautifully.
How to Serve Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe
Garnishes
Freshly grated Parmesan is a classic and essential garnish here. For an extra twist, sprinkle some toasted pine nuts or a few chili flakes if you love a touch of heat. A scattering of fresh sage leaves or chopped parsley can elevate the dish’s presentation and give it a burst of herbal freshness.
Side Dishes
This dish shines on its own but pairs beautifully with a crisp green salad dressed in lemon vinaigrette, providing a fresh counterpoint to the richness. A simple side of roasted seasonal vegetables or steamed greens keeps things balanced and wholesome.
Creative Ways to Present
For a special occasion, serve the gnocchi and pumpkin in individual rustic bowls, each drizzled with extra brown butter sauce. You can also serve it family-style on a large platter, encouraging your guests to dig in and share, making the meal feel cozy and communal.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The gnocchi will soak up the sauce and might lose some crispness, but the flavors will deepen, making leftovers just as enjoyable.
Freezing
While gnocchi themselves freeze well uncooked, this prepared dish is best enjoyed fresh. If you want to freeze, consider freezing the roasted pumpkin and uncooked gnocchi separately. Reheat and crisp the gnocchi just before serving.
Reheating
To reheat, use a frying pan over medium heat to crisp up the leftover gnocchi and pumpkin again. Adding a little fresh butter to the pan helps revive the sauce and flavors. Avoid microwaving, as it will make the gnocchi soggy.
FAQs
Can I use store-bought gnocchi for this recipe?
Absolutely! While homemade gnocchi have a tender, fresh texture, store-bought varieties work just fine and can make the preparation quicker. Just be sure to cook and crisp them thoroughly for that satisfying golden crust.
What type of pumpkin is best for roasting?
Butternut or sugar pumpkin varieties are excellent choices because of their natural sweetness and creamy texture when roasted. Avoid watery pumpkins as they won’t roast as nicely and may make the dish soggy.
Can I make this recipe vegan?
You can! Swap the butter for a vegan butter or olive oil and omit the Parmesan or use a vegan cheese alternative. The dish will still deliver plenty of flavor with the roasted pumpkin and crispy gnocchi.
How do I achieve perfectly crispy gnocchi?
Make sure to dry the gnocchi slightly after boiling, and fry them in a hot pan with enough oil to coat. Don’t overcrowd the pan—work in batches to get that lovely golden crust all around.
Is the brown butter sauce difficult to make?
Not at all! It’s surprisingly simple but incredibly rewarding. Keep the butter moving in the pan and watch for a golden color and a nutty aroma. Don’t walk away from it to avoid burning, as timing is key for perfect brown butter.
Final Thoughts
If you’re eager to wow your family or friends with a dish that’s both comforting and sophisticated, I really suggest trying this Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe. It’s an easy recipe that feels so special, combining crispy textures, rich buttery sauce, and sweet pumpkin that will warm your whole kitchen with its wonderful aromas. Give it a go—you’ll find yourself coming back to it time and again!
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Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This crisp gnocchi and roast pumpkin recipe features homemade potato gnocchi pan-fried to a golden crisp and combined with roasted pumpkin cubes. The dish is enhanced with fragrant browned butter infused with sage leaves, finished with a drizzle of balsamic glaze and a sprinkle of Parmesan cheese, creating a perfect balance of textures and rich, nutty flavors.
Ingredients
Roasted Pumpkin
- 400 g cubed pumpkin
- 1 tablespoon olive oil
Gnocchi
- 1 batch homemade potato gnocchi
- 1 tablespoon olive oil
Browned Butter Sauce
- 150 g butter
- 20 – 25 sage leaves
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 to ensure even roasting of the pumpkin.
- Roast pumpkin: Toss the cubed pumpkin with 1 tablespoon of olive oil, spread on a baking tray in a single layer, and roast for about 30 minutes until the edges start to char, enhancing the flavor with a slight caramelization.
- Cook gnocchi: Bring a large pot of salted water to a boil. Gently add the homemade potato gnocchi and cook until they float to the surface, then continue cooking for an additional 30 seconds. Remove them carefully with a slotted spoon or spider strainer and set aside to drain.
- Fry gnocchi: 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 while turning often to achieve an even golden and crispy crust. Remove and set aside on a plate.
- Prepare browned butter with sage: In the same pan or a clean one, melt the butter over medium heat. Continuously swirl the pan as the butter turns golden brown and emits a nutty aroma, which takes about 3-4 minutes. Add the sage leaves and continue swirling until they become crisp and the butter is nicely browned, infusing the flavors.
- Toss pumpkin and gnocchi: Add the roasted pumpkin and fried gnocchi to the browned butter with sage. Gently toss and swirl to coat evenly in the aromatic butter sauce, ensuring every piece is flavored well.
- Serve: Plate the gnocchi and pumpkin mixture, drizzle with 4 tablespoons of balsamic glaze, season with salt and pepper to taste, and finish with freshly grated Parmesan cheese before serving immediately for the best texture and flavor.
Notes
- Use a firm, sweet pumpkin variety such as butternut or kabocha for best results.
- If you don’t have homemade gnocchi, store-bought potato gnocchi can be used as a substitute.
- Make sure to dry the gnocchi after boiling to get crispy results when frying.
- Keep an eye on the butter while browning to avoid burning; a golden brown color with a nutty smell is the ideal stage.
- Balsamic glaze adds a sweet tangy finish, but you can substitute with a balsamic reduction if unavailable.
