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
Units
Scale
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
