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
Scale
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.
