There is something truly magical about combining tender roasted pumpkin with delightfully crisp gnocchi, all brought together by the rich, nutty flavor of brown butter and the earthy aroma of sage. This Crisp Gnocchi with Roasted Pumpkin in Brown Butter and Sage Recipe delivers a comforting yet elegant meal that feels both indulgent and wholesome. Each bite offers a perfect balance of textures and warm autumn flavors, making it a guaranteed crowd-pleaser for friends and family alike.
Ingredients You’ll Need
This recipe hinges on a handful of simple, fresh ingredients that come together to create a dish bursting with flavor and contrasting textures. Every component plays a crucial role in building that rich, soulful character the dish is known for.
- 400 g cubed pumpkin: Provides natural sweetness and a vibrant orange color, perfect for roasting.
- 1 tablespoon olive oil: Used to coat the pumpkin and gnocchi lightly, helping them crisp up beautifully.
- 1 batch of homemade potato gnocchi: Soft pillows of potato that become irresistibly crisp when pan-fried.
- 150 g butter: The star ingredient for browning and infusing an irresistible nutty richness.
- 20 – 25 sage leaves: These fragrant leaves add a subtle herbal note and crisp texture when fried in butter.
- 4 tablespoons balsamic glaze: Adds tangy sweetness and a glossy finish to the dish.
- Parmesan cheese: Freshly grated for a salty, umami kick that enhances everything.
- Salt and pepper: Simple seasoning to perfectly balance all the flavors.
How to Make Crisp Gnocchi with Roasted Pumpkin in Brown Butter and Sage Recipe
Step 1: Preheat the oven and roast the pumpkin
Start by setting your oven to 180°C (350°F) to ensure it reaches the perfect roasting temperature. Toss the cubed pumpkin in a tablespoon of olive oil and spread it evenly on a baking tray. Roast the pumpkin for about 30 minutes, watching for the edges to develop a slight char. This caramelization enhances the pumpkin’s natural sweetness and adds depth to the dish.
Step 2: Cook the gnocchi
Bring a large pot of salted water to a rolling boil. Gently add the potato gnocchi and cook until they float to the surface, signaling they are almost done. Let them cook for an extra 30 seconds to ensure they are tender inside. Use a slotted spoon or spider strainer to remove them carefully and set aside—this step ensures the gnocchi will be light and soft before frying.
Step 3: Fry the gnocchi to crisp perfection
Heat a tablespoon of olive oil in a large frying pan over medium-high heat. Add the cooked gnocchi in small batches, giving them space to fry rather than steam. Turn them frequently for 5-6 minutes, letting their exteriors develop a beautiful golden crispness. This contrast between a crunchy outside and pillowy inside is what makes this Crisp Gnocchi with Roasted Pumpkin in Brown Butter and Sage Recipe truly special.
Step 4: Brown the butter and crisp the sage
In either the same pan or a clean one, melt the butter over medium heat. Keep swirling or stirring as it begins to foam and turn a golden brown. This will take about 3-4 minutes, during which the butter releases a rich, nutty aroma that fills your kitchen and teases your senses. Add the sage leaves and continue to swirl until they crisp up, becoming slightly brittle with an aromatic edge that beautifully complements the richness of the butter.
Step 5: Combine and finish the dish
Carefully toss the roasted pumpkin and crisp gnocchi into the browned butter and sage mixture, ensuring every piece is evenly coated in that luscious sauce. This final step brings all the flavors together for a harmonious balance that really shines in this Crisp Gnocchi with Roasted Pumpkin in Brown Butter and Sage Recipe.
Step 6: Plate and garnish
Serve immediately by plating the gnocchi and pumpkin mixture and drizzling balsamic glaze over the top. Finally, season with salt and pepper to taste and grate fresh Parmesan cheese generously for an added layer of flavor and a touch of luxury.
How to Serve Crisp Gnocchi with Roasted Pumpkin in Brown Butter and Sage Recipe
Garnishes
A sprinkle of toasted walnuts or pumpkin seeds adds delightful crunch and enhances the autumnal vibes of the dish. Freshly grated Parmesan or a few shavings of aged Pecorino elevate the richness with a sharp, salty finish. For a pop of color and freshness, a few torn sage leaves or a scattering of finely chopped parsley work beautifully.
Side Dishes
This dish pairs wonderfully with a crisp, green salad dressed in lemon vinaigrette to lighten the palate. Roasted or grilled vegetables such as asparagus, broccoli, or Brussels sprouts add more dimension and texture. For a heartier meal, serve alongside a simple pan-seared chicken breast or a delicate fish fillet.
Creative Ways to Present
For a touch of elegance, serve the gnocchi in shallow bowls and drizzle the balsamic glaze in artistic patterns. Layer the roasted pumpkin beneath the gnocchi for visual interest or use mini pumpkin halves as rustic edible serving vessels. Adding edible flowers or microgreens can also bring visual excitement to your plate.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Because the gnocchi tends to soften in the sauce, it’s best to re-crisp them when reheating to preserve that coveted texture.
Freezing
It’s not ideal to freeze the full dish once combined, as the texture of both gnocchi and pumpkin can degrade. However, you can freeze uncooked gnocchi separately. Once shaped, arrange them on a baking sheet, flash freeze, then transfer to a freezer bag for up to 2 months.
Reheating
To bring your leftovers back to life, gently fry the gnocchi in a pan with a little butter or olive oil until crisp again. Rewarm the pumpkin and sage-brown butter separately and then combine just before serving for best results.
FAQs
Can I use store-bought gnocchi for this recipe?
Absolutely! While homemade gnocchi offer a tender texture and fresh flavor, good-quality store-bought gnocchi can also work well. Just keep an eye on cooking times as they may vary slightly.
Is there a substitute for sage in this recipe?
If you don’t have sage on hand, fresh thyme or rosemary make excellent alternatives. They provide a similarly earthy flavor that pairs well with brown butter and pumpkin.
What type of pumpkin is best for roasting?
Look for sugar pumpkins or pie pumpkins rather than large carving varieties. Their flesh is sweeter, denser, and more flavorful, making them perfect for roasting and blending with gnocchi.
Can I make this recipe vegan?
You can easily adapt this by using vegan butter and omitting the Parmesan or replacing it with a plant-based cheese alternative. Use olive oil for frying the sage instead of butter for a similar effect.
How do I get the gnocchi extra crispy?
Make sure the gnocchi are dry before frying, fry in batches without overcrowding the pan, and use medium-high heat. Flipping them often ensures all sides get evenly golden and crisp, which is the hallmark of this Crisp Gnocchi with Roasted Pumpkin in Brown Butter and Sage Recipe.
Final Thoughts
This Crisp Gnocchi with Roasted Pumpkin in Brown Butter and Sage Recipe is a wonderful way to celebrate simple, seasonal ingredients with minimal fuss but maximum flavor. Whether you’re cooking for a cozy family dinner or a special occasion, it’s sure to become a beloved staple. Don’t hesitate—give this comforting, vibrant dish a try and enjoy every crispy, buttery, aromatic bite!
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Crisp Gnocchi with Roasted Pumpkin in Brown Butter and Sage Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
This Crisp Gnocchi and Roast Pumpkin in Brown Butter recipe features tender homemade potato gnocchi pan-fried to golden crispiness, complemented by sweet roasted pumpkin and aromatic browned sage butter. Finished with a drizzle of balsamic glaze and a sprinkle of Parmesan, it’s a comforting yet elegant dish that balances textures and flavors beautifully.
Ingredients
Roasted Pumpkin
- 400 g cubed pumpkin
- 1 tablespoon olive oil
Gnocchi
- 1 batch of homemade potato gnocchi
- 1 tablespoon olive oil
Brown Butter and Sage
- 150 g butter
- 20 – 25 sage leaves
Finishing Touches
- 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 the cubed pumpkin with 1 tablespoon of olive oil to coat evenly, then spread it out in a single layer on a baking tray. Roast for about 30 minutes, or until the edges start to char slightly to bring out a deeper, caramelized flavor.
- Cook gnocchi: Bring a large pot of salted water to a boil. Carefully add the homemade potato gnocchi and cook until they float to the surface, then continue boiling for an additional 30 seconds to ensure they are fully cooked. Remove with a slotted spoon or spider strainer and set aside to drain.
- Fry gnocchi to crisp: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the cooked gnocchi in batches, frying each side for 5-6 minutes while turning frequently until they develop a golden and crispy exterior. Remove from the pan and set aside.
- Brown the butter: In the same or a separate pan, melt 150 g of butter over medium heat. Continuously swirl the pan as the butter melts and starts to turn golden brown, releasing a nutty aroma, about 3-4 minutes. Add the sage leaves and continue swirling until the sage crisps up and the butter achieves a deep brown color.
- Add pumpkin and gnocchi: Toss the roasted pumpkin and crispy fried gnocchi into the browned butter with sage, gently stirring and swirling to coat everything evenly with the flavorful butter.
- Finish and serve: Plate the coated gnocchi and pumpkin mixture, drizzle with 4 tablespoons of balsamic glaze, season with salt and freshly ground pepper to taste, and finish with a generous grating of Parmesan cheese. Serve immediately to enjoy the crisp textures and warm flavors.
Notes
- If you prefer, store-bought gnocchi can be used as a shortcut, but homemade gnocchi deliver the best texture.
- Using a high-quality butter enhances the nutty flavor in the brown butter sauce.
- Ensure to swirl the pan constantly when browning butter to avoid burning it.
- Balsamic glaze adds a tangy sweetness, but you can substitute with a balsamic reduction or omit if preferred.
- Feel free to add a handful of toasted pine nuts or walnuts for extra crunch in the final dish.
