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
Scale
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.
