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
Units
Scale
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
