This “Crisp Gnocchi and Roast Pumpkin in Brown Butter” recipe is the essence of comfort food meets gourmet delight. Imagine tender gnocchi, bathed in a nutty brown butter sauce, beautifully complemented by the sweetness of roasted pumpkin and the fragrant crispness of sage. It’s a dish that tantalizes the senses and is surprisingly straightforward to create for an impressive homemade meal.
Why You’ll Love This Recipe
- Delicious Contrast: The soft gnocchi pairs perfectly with the crispy texture of browned butter and roasted pumpkin.
- Simple Elegance: This dish looks and tastes gourmet but is simple enough for a weeknight meal.
- Versatile Ingredients: Easily adaptable with available pantry staples, offering flexibility for dietary preferences.
- Aromatic Sage: Fresh sage infuses the dish with a distinctive flavor that’s both earthy and elegant.
Ingredients You’ll Need
Creating this delightful Crisp Gnocchi and Roast Pumpkin in Brown Butter is all about using simple ingredients that together create magic. Each component plays a role in balancing the flavors and adding texture to this comforting dish.
- Homemade Potato Gnocchi: Freshly made or store-bought, this forms the deliciously chewy base of our dish.
- Olive Oil: Used for roasting and sautéing, it adds a richness and helps achieve that crispy texture.
- Cubed Pumpkin: Its natural sweetness is brought out by roasting, creating a wonderful contrast to the savory elements.
- Butter: The heart of the brown butter sauce; make sure it’s of good quality for the best flavor.
- Sage Leaves: These add a fragrant crispiness and elevate the dish with their earthy notes.
- Balsamic Glaze: This thick and sweet addition offers a dash of acidity that perfectly complements the richness of the dish.
- Parmesan: Grated on top, it provides a salty umami punch to finish off the dish.
- Salt and Pepper: Essential for seasoning and balancing all the flavors.
Variations
This recipe welcomes customization to suit your taste buds or dietary requirements. Get creative and don’t hesitate to mix and match with other favorite ingredients you have on hand.
- Vegetarian Delight: Swap the gnocchi with cauliflower gnocchi to make it a low-carb option.
- Vegan Option: Use vegan butter and nutritional yeast in place of parmesan for a dairy-free version.
- Protein Packed: Add pan-seared chicken or mushrooms to this dish for added protein and heartiness.
How to Make Crisp Gnocchi and Roast Pumpkin in Brown Butter
Step 1: Roast the Pumpkin
Preheat your oven to 180°C (350°F). In a large bowl, toss the cubed pumpkin with a tablespoon of olive oil, ensuring each piece is well-coated. Lay them out on a baking sheet and roast in the oven for about 30 minutes, or until they are tender and slightly charred at the edges. This roasting step intensifies the pumpkin’s sweetness, creating a beautiful counterbalance to the savory elements in the dish.
Step 2: Cook the Gnocchi
Bring a large pot of salted water to a boil. Add your gnocchi in batches, making sure not to overcrowd the pot. Once the gnocchi float to the top, allow them to cook for an additional 30 seconds before removing them with a slotted spoon. This step ensures perfectly cooked gnocchi that are ready to be crisped.
Step 3: Crisp the Gnocchi
In a large frying pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the boiled gnocchi, spreading them out in a single layer. Sauté while turning occasionally for 5 to 6 minutes, or until both sides are golden brown and crispy. This adds a delightful texture and depth of flavor to your dish.
Step 4: Prepare the Brown Butter Sauce
After removing the gnocchi, melt the butter in the same pan over medium heat. As the butter begins to sizzle and foam, add the sage leaves. Continue to cook while swirling the pan to allow the butter to brown evenly, for about 3 to 4 minutes. This is when the aroma will become irresistibly nutty.
Step 5: Combine and Serve
Gently return the roasted pumpkin and gnocchi to the pan, swirling to coat in the brown butter goodness. Serve immediately with a drizzle of balsamic glaze, a sprinkle of salt and pepper, and freshly grated Parmesan. Enjoy every bite of this Crisp Gnocchi and Roast Pumpkin in Brown Butter creation!
Pro Tips for Making Crisp Gnocchi and Roast Pumpkin in Brown Butter
- Pumpkin Perfection: Cutting the pumpkin into uniform pieces ensures even roasting.
- Golden Gnocchi: Avoid overcrowding the pan to achieve that irresistible crispiness.
- Butter Monitoring: Pay close attention to the butter as it can go from browned to burnt quickly.
- Sage Timing: Add sage right when the butter is foaming for maximum flavor infusion.
How to Serve Crisp Gnocchi and Roast Pumpkin in Brown Butter
Garnishes
Add an extra dose of elegance with a sprinkle of microgreens or a handful of toasted pine nuts. These additions provide both a pop of color and a satisfying crunch, elevating the overall presentation of your plate.
Side Dishes
This dish pairs beautifully with a simple arugula salad dressed in lemon vinaigrette. The fresh and peppery greens balance the richness of the brown butter sauce, making for a harmoniously complete meal.
Creative Ways to Present
For an artistic flair, consider serving on a rustic wooden platter or individual cast-iron skillets. The earthy presentation complements the dish’s warm, comforting vibes perfectly, making your dining experience feel extra special.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to three days. Simply reheat in a skillet with a little extra butter or olive oil to maintain their delicious flavors and textures.
Freezing
For longer storage, consider freezing the roasted pumpkin and gnocchi separately. When ready to serve, thaw overnight in the fridge before reheating. This prevents the gnocchi from becoming too soft upon reheating.
Reheating
Reheat gently in a stovetop skillet over medium heat. Add a splash of water or broth if needed to refresh the dish, ensuring it maintains the right consistency and richness.
FAQs
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Can I use store-bought gnocchi?
Absolutely! While homemade gnocchi enriches the dish’s flavor and texture, store-bought gnocchi works wonderfully and cuts down on prep time. Just ensure you boil them as per instructions.
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What’s the best type of pumpkin to use?
Butternut squash or sugar pumpkins are ideal due to their sweetness and firm texture that roasts beautifully without becoming mushy.
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Is it possible to prepare the dish in advance?
Certainly! Roast the pumpkin and prepare the gnocchi ahead, storing separately. Reheat and combine them with freshly made brown butter sauce just before serving for optimum flavors.
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How do I avoid burning the butter?
The key is to keep a close eye on the butter once it begins to melt and foam. Stir it constantly and remove from heat as soon as it turns a light amber color and emits a nutty aroma.
Final Thoughts
Whether you’re preparing this Crisp Gnocchi and Roast Pumpkin in Brown Butter for a fancy dinner party or a casual family dinner, it’s sure to be a hit. Its incredible medley of flavors and textures will urge your tastebuds to believe that you worked far harder than you did. Give it a try, and let this beauty win a spot on your list of go-to recipes!
Print
Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
This recipe features crispy pan-fried gnocchi paired with roasted pumpkin in a fragrant browned butter sage sauce, finished with balsamic glaze and Parmesan for a delightful combination of textures and flavors. Perfect for a comforting yet sophisticated meal, it balances crispy gnocchi with sweet roasted pumpkin and aromatic butter.
Ingredients
Gnocchi
- 1 batch of homemade potato gnocchi
Vegetables and Flavorings
- 400 g cubed pumpkin (peeled and seeded)
- 20-25 sage leaves
Oils and Fats
- 2 tablespoons olive oil (divided)
- 150 g butter
Sauces and Garnishes
- 4 tablespoons balsamic glaze
- Parmesan cheese, grated, for serving
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven: Set your oven to 180°C (350°F) to prepare for roasting the pumpkin.
- Roast pumpkin: Toss the cubed pumpkin with 1 tablespoon of olive oil, spread on a baking sheet, and roast for about 30 minutes until edges are charred and caramelized, stirring halfway.
- Cook gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float, then cook for an additional 30 seconds. Use a spider strainer or slotted spoon to lift out the cooked gnocchi and set aside.
- Pan-fry gnocchi: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the gnocchi and fry, turning regularly, until golden and crispy, about 5-6 minutes. Remove from heat and set aside.
- Brown butter and sage: In the same pan, melt the butter over medium heat. Continue to cook, swirling the pan, until the butter turns a nutty brown color, about 3-4 minutes. Add the sage leaves, and cook until they crisp up and the butter is fragrant and foamy.
- Combine and serve: Add the roasted pumpkin and crispy gnocchi back into the pan with the browned butter and sage. Swirl to coat everything evenly. Plate the mixture, then drizzle with balsamic glaze, season with salt and pepper, and finish with grated Parmesan.
Notes
- Ensure pumpkin pieces are bite-sized for even roasting and quick cooking.
- Balsamic glaze is thicker and sweeter than vinegar; find it easily in the supermarket.
- Portion sizes are flexible; roughly 150-160g per person for gnocchi, but adjust based on preference.
- Feel free to substitute gnocchi with pasta shapes like orecchiette or penne for variety.
- Timing is key—start frying gnocchi when pumpkin is nearly roasted, then brown butter while keeping everything warm.
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 12 g
- Sodium: 430 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 70 mg
