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

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 4g
Sodium: 340mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 3g
Protein: 9g
Cholesterol: 45mg