There is something truly magical about the union of crispy, golden gnocchi and sweet, tender roast pumpkin nestled in nutty brown butter, kissed with fragrant sage leaves. This Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe is an absolute winner when it comes to comforting, delicious meals that feel both indulgent and welcoming. It brings together simple, everyday ingredients with easy steps that result in a dish bursting with texture, flavor, and warmth—perfect for any season, but especially when you crave something hearty yet elegant at home.
Ingredients You’ll Need
Everything in this recipe is straightforward, but each element plays an important role in crafting the perfect balance of crispy, soft, rich, and aromatic. These few pantry staples and fresh ingredients come together seamlessly for a dish you’ll want to make over and over.
- 400 g cubed pumpkin: Choose a vibrant, sweet pumpkin for a tender texture and naturally caramelized edges when roasted.
- 1 tablespoon olive oil: Used to roast the pumpkin gently, adding a mild fruity undertone.
- 1 batch of homemade potato gnocchi: Soft and pillowy, these act as the base to be transformed into irresistibly crispy bites.
- 1 tablespoon olive oil: For frying the gnocchi to a golden, crunchy perfection.
- 150 g butter: The star of the brown butter sauce, giving the dish a deep, nutty flavor.
- 20 – 25 sage leaves: Fresh sage leaves crisp up beautifully in brown butter, infusing the dish with an earthy aroma.
- 4 tablespoons balsamic glaze: A touch of sweet acidity that contrasts wonderfully with the richness of butter and gnocchi.
- Parmesan cheese, for serving: Freshly grated parmesan adds a salty finish and a subtle umami depth.
- Salt and pepper, to taste: Essential seasonings to elevate every flavor in the dish.
How to Make Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe
Step 1: Preheat the Oven
Start by setting your oven to 180°C (350°F) to ensure it reaches the perfect temperature for roasting the pumpkin evenly. Preheating is key to get those edges nicely caramelized and full of flavor.
Step 2: Roast the Pumpkin
Toss the cubed pumpkin with 1 tablespoon of olive oil until all pieces have a light coating. Spread them out on a baking tray in a single layer, giving each piece space to roast beautifully. Roast for about 30 minutes, turning once if needed, until the edges begin to char slightly, which brings a wonderful depth of taste to the dish.
Step 3: Cook the Gnocchi
Bring a large pot of salted water to a vigorous boil. Gently drop in your homemade potato gnocchi and cook until they float to the surface, an unmistakable sign that they’re nearly done. Let them cook for an additional 30 seconds, then remove carefully with a slotted spoon or spider strainer. This step ensures your gnocchi are tender and ready for their transformation in the pan.
Step 4: Fry Gnocchi to Crisp
Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the gnocchi in batches to avoid overcrowding. Fry for 5 to 6 minutes, turning frequently so that all sides develop a golden, irresistibly crisp crust. Remove them once beautifully golden and set aside. This step is what truly defines the “crisp” in the Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe.
Step 5: Brown the Butter
In the same or a separate pan, melt the butter over medium heat. Swirl the pan often to keep the bits moving and watch closely as the butter foams then starts to turn a rich golden brown, releasing a nutty, almost caramel aroma—this should take about 3 to 4 minutes. Add the sage leaves and continue swirling until the sage crisps and the butter smells heavenly. This brown butter sage sauce is the heart and soul of this recipe.
Step 6: Combine Pumpkin and Gnocchi
Carefully toss the roasted pumpkin cubes and the crispy gnocchi into the browned butter pan, coating everything evenly with that glorious sauce and crispy sage bits. The combination of textures and flavors at this stage is what makes this recipe so spectacular.
Step 7: Finish and Serve
Plate the mixture immediately while still warm. Drizzle with 4 tablespoons of balsamic glaze to cut through the richness, season with salt and freshly ground pepper, and finish by grating a generous amount of Parmesan cheese on top. Now you’re ready to savor every bite of your homemade Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe.
How to Serve Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe
Garnishes
A sprinkle of freshly grated Parmesan is a classic, but feel free to add toasted pine nuts for crunch or a few extra crispy sage leaves for visual flair and aromatic enhancement. A little cracked black pepper on top adds a subtle spice that lifts the dish perfectly.
Side Dishes
This dish shines beautifully as a main course, but if you want to round out a meal, consider serving it alongside a fresh green salad with a light lemon vinaigrette or some sautéed greens like spinach or kale. A crusty artisan loaf on the side is perfect to mop up every last bit of the brown butter.
Creative Ways to Present
Try serving the gnocchi and pumpkin as a rustic sharing plate in a cast iron skillet straight from the stovetop for a cozy, inviting presentation. Or, for a more refined touch, plate it individually with a delicate drizzle of the balsamic glaze artfully placed around the edges for a restaurant-quality look.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be a rare occasion), store them in an airtight container in the refrigerator for up to 2 days. The gnocchi will lose some of their crispiness but will still taste delicious once reheated.
Freezing
This dish is best enjoyed fresh because the crispy texture can diminish after freezing. However, if needed, you can freeze the roasted pumpkin and cooked gnocchi separately in airtight containers for up to 1 month. Reheat gently to avoid overcooking.
Reheating
To bring back some of the crispiness, reheat the gnocchi and pumpkin in a hot skillet with a little olive oil or butter, tossing gently until warmed through and crisp edges revive. Avoid microwaving if you want to preserve texture.
FAQs
Can I use store-bought gnocchi for this recipe?
Absolutely! Store-bought gnocchi will work well and save time. Just be sure to follow the cooking instructions on the package, then proceed to crisp them up in the pan as described for the best texture.
What type of pumpkin is best for roasting?
Look for a sweet, dense pumpkin such as butternut or kabocha. These varieties roast beautifully and add a lovely natural sweetness that pairs perfectly with the brown butter and sage.
Is there a vegan alternative to butter in this recipe?
You can substitute the butter with a plant-based margarine or olive oil, but keep in mind the rich nuttiness of brown butter is a signature flavor here. Adding toasted nuts and plenty of sage can help mimic that depth.
How do I know when the butter is browned just right?
Keep your eyes on the butter as it melts; it will foam then clear, and start turning golden brown with tiny brown bits forming at the bottom. It should smell nutty but not burnt—remove from heat immediately when you see this to avoid bitterness.
Can I add other vegetables to this dish?
Yes! Sweet potatoes, caramelized onions, or sautéed mushrooms also complement the flavors wonderfully. Just make sure to cook them appropriately to maintain their texture alongside the gnocchi and pumpkin.
Final Thoughts
There is a special joy in making the Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe—it’s a dish that feels like a warm hug on a plate and delivers delicious results every time. The harmony of textures, the rich aroma of browned butter, and the sweetness of roast pumpkin come together to create a meal that’s both simple and spectacular. Gather your ingredients, embrace the process, and treat yourself and your loved ones to this irresistible comfort food classic—you won’t regret it!
Print
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 Dish
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
A delightful recipe featuring crispy pan-fried gnocchi and roasted pumpkin tossed in nutty browned butter with crispy sage leaves, finished with a drizzle of balsamic glaze and fresh Parmesan. This dish balances rich buttery flavors with the natural sweetness of pumpkin and the savory crunch of golden gnocchi, perfect as a comforting vegetarian main or hearty side.
Ingredients
Roasted Pumpkin
- 400 g cubed pumpkin
- 1 tablespoon olive oil
Gnocchi
- 1 batch homemade potato gnocchi
- 1 tablespoon olive oil
Brown Butter Sage Sauce
- 150 g butter
- 20 – 25 sage leaves
To Finish
- 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 cubed pumpkin with 1 tablespoon olive oil and spread evenly on a baking tray. Roast for approximately 30 minutes or until the edges start to char slightly, enhancing flavor with a caramelized note.
- Cook gnocchi: Bring a large pot of salted water to a boil. Add the homemade potato gnocchi carefully and cook until they float to the surface. Continue cooking for an additional 30 seconds, then remove them with a slotted spoon or spider strainer and set aside.
- Fry gnocchi to crisp: Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add the cooked gnocchi in batches, frying for 5-6 minutes. Turn frequently to ensure all sides become golden and crispy. Remove from pan and set aside.
- Brown the butter: In the same or a separate pan, melt 150 g butter over medium heat. Swirl the pan constantly as the butter turns golden brown and develops a nutty aroma, about 3-4 minutes. Add the sage leaves and continue swirling until the leaves crisp and the butter is nicely browned.
- Add pumpkin and gnocchi: Toss the roasted pumpkin and crispy fried gnocchi into the browned butter with sage, stirring gently to evenly coat everything with the flavorful butter sauce.
- Finish and serve: Plate the mixture, drizzle generously with 4 tablespoons balsamic glaze, season with salt and freshly ground black pepper to taste, then top with freshly grated Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Using homemade gnocchi offers the best texture, but store-bought can be substituted.
- Make sure the pan is hot before frying the gnocchi for a crispy exterior.
- Adjust roasting time of pumpkin based on the size of the cubes for even cooking.
- If you don’t have balsamic glaze, reduce balsamic vinegar until syrupy or use a balsamic reduction.
- Fresh sage is ideal for the best flavor and crispy texture in the browned butter.
