Get ready to fall in love with the rich, nutty aroma and irresistible textures of this Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe. Imagine pillowy gnocchi, pan-fried until golden and crisp, mingling with sweet, caramelized cubes of roasted pumpkin, all bathed in a sage-infused brown butter sauce. Finished with a flurry of Parmesan and a sprinkle of fresh herbs, every bite is a celebration of comfort and flavor. Whether you’re looking to impress guests or indulge in a cozy weeknight treat, this dish offers a restaurant-worthy experience right from your own kitchen.

Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in its simple, high-impact ingredients. Each one plays a crucial role, from the creamy gnocchi to the vibrant pumpkin and the deeply fragrant brown butter. You don’t need anything fancy—just a handful of essentials that work together beautifully to create a symphony of flavors and textures.

Gnocchi: Use either store-bought or homemade potato gnocchi for pillowy bites that crisp up perfectly in the pan.
Pumpkin: Freshly peeled and diced pumpkin brings a natural sweetness and gorgeous color; butternut squash is a great alternative.
Olive Oil: A drizzle helps the pumpkin roast to golden, caramelized perfection.
Salt and Black Pepper: Simple seasoning to enhance all the flavors—don’t skimp!
Unsalted Butter: The base for the brown butter sauce, giving the dish its nutty depth.
Garlic: Smashed cloves infuse the butter with irresistible aroma before being removed for a subtle touch.
Fresh Sage Leaves: Fried in the brown butter, sage adds earthy, herbal notes that make the dish sing.
Red Pepper Flakes (optional): For just a whisper of heat, sprinkle in a pinch—or leave it out for a milder version.
Grated Parmesan Cheese: Adds salty, savory richness and that classic finish.
Chopped Fresh Parsley (optional): A sprinkle of green for freshness and a pop of color at the end.

How to Make Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe

Step 1: Roast the Pumpkin

Start by preheating your oven to 400°F. Lay out your diced pumpkin on a baking sheet, drizzle with olive oil, and season generously with salt and black pepper. Toss everything together so each cube is beautifully coated, then spread them out for even roasting. Roast for 25 to 30 minutes, flipping once halfway through, until the pumpkin is tender and caramelized at the edges. This step brings out the pumpkin’s natural sweetness and gives it that irresistible golden glow.

Step 2: Cook the Gnocchi

While the pumpkin works its magic in the oven, bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to the package instructions—usually just 2 to 3 minutes—until they float cheerfully to the surface. That’s your cue they’re done! Drain them well and set aside; you want them dry before the next step so they’ll crisp up perfectly.

Step 3: Make the Brown Butter & Crisp the Gnocchi

In a large nonstick skillet, melt the unsalted butter over medium heat. Add the smashed garlic cloves and fresh sage leaves, letting them sizzle gently. Watch as the butter foams and turns a deep, nutty brown—this is where the flavor magic happens! After about 3 to 4 minutes, fish out the garlic and discard (it’s done its job). Now, add the cooked gnocchi to the pan and let them fry for 4 to 5 minutes, stirring occasionally, until they’re golden and crisp on all sides.

Step 4: Combine Pumpkin and Gnocchi

Once your gnocchi are deliciously crisp, add the roasted pumpkin right into the skillet. Gently toss everything together so the brown butter and sage coat each bite. Season with another pinch of salt and pepper, and if you like a bit of heat, sprinkle in the red pepper flakes. Remove from heat, then shower the dish with freshly grated Parmesan and, if you like, a scattering of chopped parsley for a fresh finish.

How to Serve Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe

Garnishes

For that final flourish, don’t forget the garnishes! A generous grating of Parmesan cheese adds creamy, salty depth, while a handful of chopped fresh parsley brightens up the flavors and makes the colors pop. If you’re feeling fancy, a squeeze of lemon juice or a drizzle of balsamic glaze can add a lovely zing that balances the richness of the brown butter.

Side Dishes

This Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe is hearty enough to stand on its own, but it pairs beautifully with a simple green salad dressed in lemony vinaigrette or some garlicky sautéed greens. A slice of crusty bread is also a wonderful way to soak up any extra brown butter sauce left on your plate.

Creative Ways to Present

You can serve this dish family-style in a big, rustic bowl or plate it individually for a more elegant touch. Try topping each serving with a few crispy fried sage leaves or a swirl of balsamic glaze for restaurant-worthy flair. For a fun twist, serve it as a starter in small bowls at a cozy dinner party—the colors and aromas are sure to wow your guests!

Make Ahead and Storage

Storing Leftovers

Leftovers of the Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe will keep well in an airtight container in the fridge for up to three days. The flavors deepen overnight, and the textures still hold up beautifully, especially if you reheat them the right way.

Freezing

While gnocchi itself freezes well, this complete dish is best enjoyed fresh. If you want to freeze it, cool the gnocchi and pumpkin completely, then store in a freezer-safe container for up to two months. Thaw in the fridge overnight and reheat in a skillet for best results. Keep in mind that the texture may be a little softer after freezing, but the flavor will still shine.

Reheating

For the crispiest results, always reheat leftovers in a nonstick skillet over medium heat, adding a touch of butter or olive oil. Avoid microwaving if you can, as it tends to soften the gnocchi and pumpkin. A few minutes in the pan is all it takes to revive those crispy edges and aromatic brown butter notes.

FAQs

Can I use butternut squash instead of pumpkin?

Absolutely! Butternut squash is a fantastic substitute in the Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe. It roasts up sweet and tender, just like pumpkin, and adds a lovely color and flavor.

How do I make homemade gnocchi?

If you want to go the extra mile, homemade gnocchi starts with cooked, riced potatoes, flour, and a touch of egg, gently mixed and shaped into bite-sized dumplings. There are lots of great tutorials online, and the results are well worth the effort!

Is this dish gluten-free?

The recipe can easily be made gluten-free by using gluten-free gnocchi, which is widely available at most grocery stores. Just double-check that all your other ingredients (especially the cheese) are certified gluten-free if needed.

Can I make this recipe vegan?

You can adapt the recipe by using vegan butter and skipping the Parmesan or replacing it with a dairy-free alternative. Make sure your gnocchi are also vegan, as some brands contain eggs.

What wine pairs well with this dish?

A crisp, chilled white wine like Pinot Grigio or Sauvignon Blanc is a delightful match for the buttery, herby flavors in the Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe. For red wine lovers, a light Pinot Noir also complements the dish beautifully.

Final Thoughts

I hope this Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe becomes a new favorite at your table. It’s a comforting, flavorful dish that’s as fun to make as it is to eat. Give it a try—you’ll be amazed at how simple ingredients can create something truly special!

Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe offers a delicious autumnal twist on traditional gnocchi, featuring tender roasted pumpkin cubes and crispy pan-fried gnocchi tossed in nutty brown butter with sage and garlic. Perfect as a comforting vegetarian main course, it balances rich flavors and textures with a touch of Parmesan cheese and fresh parsley garnish.

Ingredients

Scale

Main Ingredients

1 pound store-bought or homemade potato gnocchi
2 cups pumpkin, peeled and diced into 1-inch cubes
2 tablespoons olive oil
Salt and black pepper, to taste

Brown Butter Sauce

4 tablespoons unsalted butter
2 cloves garlic, smashed
6–8 fresh sage leaves
1/4 teaspoon red pepper flakes (optional)

For Serving

1/4 cup grated Parmesan cheese
Chopped fresh parsley for garnish (optional)

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Instructions

Roast the Pumpkin: Preheat your oven to 400°F. Place the diced pumpkin on a baking sheet, drizzle it with olive oil, season with salt and black pepper, then toss to coat evenly. Roast the pumpkin for 25–30 minutes, flipping once halfway through, until it’s tender and golden brown.
Cook the Gnocchi: While the pumpkin roasts, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, about 2–3 minutes. Drain the gnocchi and set them aside.
Make the Brown Butter Sauce: In a large nonstick skillet over medium heat, melt the unsalted butter. Add the smashed garlic cloves and fresh sage leaves. Cook the butter until it turns a light brown color and smells nutty, about 3–4 minutes. Remove and discard the garlic cloves to prevent bitterness.
Pan-Fry the Gnocchi: Add the cooked gnocchi to the browned butter in the skillet. Fry them for 4–5 minutes, stirring occasionally, until they become golden and crisp on the outside.
Combine Pumpkin and Gnocchi: Add the roasted pumpkin to the skillet with the gnocchi. Gently toss everything together to combine. Season with salt, pepper, and red pepper flakes if desired for a bit of heat.
Serve: Sprinkle the dish with grated Parmesan cheese and garnish with fresh chopped parsley if using. Serve immediately for best flavor and texture.

Notes

For extra brightness, add a splash of lemon juice or drizzle some balsamic glaze just before serving.
You can substitute butternut squash for the pumpkin if preferred.
Leftovers reheat best in a skillet to maintain the crispy texture of the gnocchi.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting, Pan-Frying
Cuisine: Italian-Inspired