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
Scale
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.
