If you’re on the hunt for a dish that will transport your taste buds to another dimension, look no further than this Crisp Gnocchi and Roast Pumpkin in Brown Butter. This ultimate comfort dish combines fluffy pillows of gnocchi with sweet, caramelized roast pumpkin, all enveloped in a luscious, nutty brown butter sauce. It’s a savory symphony that’s as delightful to eat as it is to prepare!
Why You’ll Love This Recipe
- Flavor Explosion: Each bite combines the sweet and savory with a hint of nuttiness, thanks to the brown butter and balsamic glaze.
- Easy Elegance: Though it looks gourmet, the recipe is delightfully simple, making it perfect for impressing guests or treating yourself.
- Texture Paradise: Crisp gnocchi contrasted with tender pumpkin makes for an irresistible mouthfeel.
- Sage Scented: The aromatic hint of sage elevates the dish to new fragrant heights.
Ingredients You’ll Need
Gathering these ingredients is like assembling an all-star team, each bringing its unique flair to the table. With just a few key players, you’ll create a dish that sings in harmony, whether it’s the robust sage or the creamy, dreamy butter.
- Easy Homemade Potato Gnocchi: For that perfect base, fluffy inside and crisp outside.
- Olive Oil: Adds a touch of richness and helps with the roasting and frying.
- Cubed Pumpkin: Offers sweetness and color, transforming when roasted.
- Butter: The star of the show when browned; adds depth and nuttiness.
- Sage Leaves: Infuse the dish with their distinctive herby fragrance.
- Balsamic Glaze: Provides a sweet and tangy finish that’s just divine.
- Parmesan: A sprinkle of cheesy goodness to round off the flavors.
- Salt and Pepper: Essential seasoning that shouldn’t be skipped for balancing flavors.
Variations
The beauty of this dish is its adaptability. Feel free to switch up ingredients to suit your dietary needs or simply to keep things interesting! There’s always room to make this dish uniquely yours.
- Veggie Swap: Not a pumpkin fan? Substitute with butternut squash or sweet potato for a similar sweetness.
- Nutty Twist: Add a handful of toasted pine nuts or walnuts for extra crunch and nutty flavor.
- Cheese Lover’s Dream: Mix in some gorgonzola for a rich, blue cheese kick alongside the Parmesan.
How to Make Crisp Gnocchi and Roast Pumpkin in Brown Butter
Step 1: Prep and Roast the Pumpkin
Preheat your oven to 180°C (350°F). Toss the cubed pumpkin with a tablespoon of olive oil and a dash of salt. Spread them on a baking tray and roast for about 30 minutes, until the edges are touchingly charred and inviting.
Step 2: Cook and Crisp the Gnocchi
Boil the gnocchi in salted water until they float. Once done, give them an extra 30 seconds for good measure. Drain and dry on a tray. Heat another tablespoon of olive oil in a pan and fry the gnocchi until they turn golden brown and crisp. Set aside for a moment while you work on the butter.
Step 3: Brown the Butter and Assemble
In a frying pan, melt the butter over medium heat, letting it brown evenly while swirling. As it begins to bubble and sing, add the sage leaves. The butter will foam while the milk solids brown and the sage crisps. Finally, toss in the crisp gnocchi and roasted pumpkin, swirling everything together in this aromatic bath before serving.
Pro Tips for Making Crisp Gnocchi and Roast Pumpkin in Brown Butter
- Perfect Butter Browning: Swirl the pan constantly when browning butter to ensure even cooking without burning.
- Batch Cooking Wisdom: If doubling the recipe, fry the gnocchi in batches to maintain their crispiness.
- Fluffy Gnocchi Guaranteed: Ensure your gnocchi dough isn’t too wet to prevent them from getting soggy during boiling.
- Resting the Pumpkin: Allow the roast pumpkin to cool slightly; it will firm up to add texture contrast to the dish.
How to Serve Crisp Gnocchi and Roast Pumpkin in Brown Butter
Garnishes
A few shavings of freshly grated Parmesan, along with a drizzle of balsamic glaze, take this dish to another flavor frontier. Finish with a sprinkle of sea salt and cracked black pepper for a flawless finish.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed with lemon vinaigrette or a side of garlic bread to soak up all that glorious butter sauce.
Creative Ways to Present
For a rustic presentation, serve this dish directly from the skillet at the table, allowing guests to help themselves. For a more formal touch, plate individually with a sage leaf or two atop each serving.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. This dish keeps its delicious character for about 2 days, making it a perfect meal prep option.
Freezing
If you plan to freeze, it’s best to freeze the cooked gnocchi and pumpkin separately before assembling with the sauce. Store for up to a month.
Reheating
Reheat gently in a skillet over medium heat, adding a bit of butter or oil to refresh the dish, or microwave in short bursts, stirring frequently.
FAQs
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Can I use store-bought gnocchi?
Absolutely! While homemade gnocchi elevates the dish’s flavor, store-bought gnocchi works well for a quicker meal preparation.
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What can I use instead of sage?
If sage isn’t available, a bit of rosemary or thyme offers a similar earthiness, although in smaller quantities to avoid overpowering the dish.
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Is it possible to make this dish vegan?
Sure thing! Swap out the butter for a vegan butter alternative and ensure your gnocchi is egg-free. Nutritional yeast can replace Parmesan for a cheesy touch.
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Can I prepare any part of this dish in advance?
Yes, the gnocchi and roast pumpkin can be prepped a day in advance. Store them separately in the fridge and assemble with the brown butter just before serving.
Final Thoughts
Getting cozy with a plate of Crisp Gnocchi and Roast Pumpkin in Brown Butter is one of life’s simplest pleasures. Whether it becomes your weekend project or a midweek treat, I’m sure it will soon find a permanent place at your table. Dive into this comforting dish, share it with loved ones, and revel in the satisfied smiles it brings!
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 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-inspired
Description
Enjoy a delightful dish of crispy gnocchi paired with roasted pumpkin in a luscious brown butter sauce, finished with sage, balsamic glaze, and parmesan for a warm, savory, and sweet flavor combination.
Ingredients
Gnocchi
- 1 batch of homemade potato gnocchi
Vegetables and Oil
- 400 g cubed pumpkin
- 2 tablespoons olive oil, divided
Brown Butter and Herbs
- 150 g butter
- 20–25 sage leaves
Finishing and Garnishes
- 4 tablespoons balsamic glaze
- Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F). Prepare a baking sheet lined with parchment paper.
- Roast the pumpkin: Toss the cubed pumpkin with 1 tablespoon of olive oil and spread evenly on the baking sheet. Roast for about 30 minutes until edges start to char and pumpkin is tender.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add the homemade gnocchi and cook until they float to the surface, about 2-3 minutes. Continue cooking for an additional 30 seconds for perfect texture. Remove with a slotted spoon onto a tray to drain.
- Fry the gnocchi: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the drained gnocchi and cook, turning often, until crispy and golden, about 5-6 minutes. Set aside.
- Brown the butter: In a separate pan, melt the butter over medium heat. Swirl the pan constantly to evenly brown the butter, which should take 3-4 minutes and develop a nutty aroma. Add sage leaves and cook until fragrant and crispy.
- Combine ingredients: Add the roasted pumpkin and fried gnocchi into the brown butter with sage. Swirl to coat and heat through for about 2 minutes.
- Serve: Plate the pumpkin and gnocchi, drizzle with balsamic glaze, season with salt and pepper, and top with grated parmesan. Serve immediately.
Notes
- Adjust pumpkin size based on serving needs; about 100 g per person.
- Balsamic glaze is thickened and sweetened, different from vinegar, and available in most supermarkets.
- Portion sizes can be modified; 150-160 g of gnocchi per person is a good standard.
- For variation, substitute gnocchi with other pasta shapes, approximately 150 g fresh or 100 g dried per serving.
- Timing is key: start frying gnocchi when pumpkin is nearly done; keep warm if needed by lowering oven temperature.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 31 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 75 mg
