If you’re craving a dish that brings together comforting textures with an explosion of savory, buttery flavor, this Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe is absolutely for you. Picture pillowy gnocchi pan-fried to golden perfection, tender roast pumpkin cubes kissed by subtle char, and everything tossed in a luscious brown butter sauce infused with crispy sage leaves—all finished with a drizzle of balsamic glaze and freshly grated Parmesan. It’s a deliciously simple recipe that transforms humble ingredients into an unforgettable autumnal feast, perfect for cozy dinners or even impressing guests without fuss.
Ingredients You’ll Need
This recipe relies on a handful of simple yet essential ingredients that each bring a unique note—whether it’s creamy softness, vibrant color, or rich aroma—to the plate. Every item has its part in building layers of flavor and texture that make this dish shine.
- 400 g cubed pumpkin: Choose a sweet, firm pumpkin for roasting—its caramelized edges add depth and a lovely orange hue.
- 1 tablespoon olive oil (for pumpkin): Helps roast the pumpkin evenly and develop a slight crispness.
- 1 batch homemade potato gnocchi: The star component with a pillowy texture that crisps up beautifully when fried.
- 1 tablespoon olive oil (for frying gnocchi): Ensures a non-stick pan and a golden, crispy finish on the gnocchi.
- 150 g butter: The base for the brown butter sauce—rich and nutty when cooked just right.
- 20–25 sage leaves: Frying these adds a crispy, aromatic punch that elevates the butter sauce.
- 4 tablespoons balsamic glaze: Adds a tangy-sweet contrast that brightens the earthy flavors.
- Parmesan cheese: Freshly grated for a salty, umami finish that ties everything together.
- Salt and pepper, to taste: Simple seasoning that enhances all the natural flavors.
How to Make Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe
Step 1: Preheat and Prepare for Roasting
Start by preheating your oven to 180°C (350°F). Allowing it to reach the right heat ensures your pumpkin will roast properly, developing tender flesh and delightfully charred edges that add complexity.
Step 2: Roast the Pumpkin
Toss the cubed pumpkin with 1 tablespoon of olive oil, making sure each piece is coated evenly. Spread the cubes out on a baking tray and roast for about 30 minutes. Look for slight charring on the edges; this caramelization heightens the pumpkin’s natural sweetness and brings a subtle smoky flavor to the dish.
Step 3: Cook the Gnocchi
While the pumpkin roasts, bring a large pot of salted water to a boil. Add your homemade potato gnocchi carefully. Once the gnocchi float to the surface, let them cook for an additional 30 seconds to ensure they’re cooked through. Use a slotted spoon to lift them out gently and set aside to drain.
Step 4: Fry Gnocchi Until Crisp
Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the gnocchi in batches to avoid overcrowding, frying each for around 5 to 6 minutes. Turn them frequently to get a golden, crisp crust on every side. This frying step transforms the gnocchi from soft pillows to delightfully crunchy bites.
Step 5: Brown the Butter with Sage
In the same pan or a separate one, melt the butter over medium heat. Keep swirling or stirring as the butter foams and gradually turns golden brown—this nuttiness is the magic that lifts this recipe. Add the sage leaves to the butter and continue cooking until the leaves crisp up and the butter reaches a rich brown color, releasing an irresistible aroma.
Step 6: Combine Gnocchi, Pumpkin, and Brown Butter
Quickly toss the roasted pumpkin and the crisp gnocchi into the pan with your brown butter and sage mixture. Gently swirl everything together so each piece is luxuriously coated. This step brings all elements together in a luscious harmony of flavors and textures.
Step 7: Finish and Serve
Plate your gorgeous gnocchi and pumpkin mixture, then drizzle generously with balsamic glaze. Season with salt and pepper to taste, and top with freshly grated Parmesan cheese. The balsamic glaze adds a sharp contrast to the buttery richness, while the Parmesan offers a salty, savory finish that makes every bite sing.
How to Serve Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe
Garnishes
Fresh herbs like a sprinkle of chopped parsley or extra crispy sage leaves not only add a pop of green but also enhance aroma and taste. A little cracked black pepper on top can add a subtle kick that wakes up the palate.
Side Dishes
This dish pairs beautifully with a fresh green salad dressed simply with lemon and olive oil to cut through the richness. Roasted vegetables like asparagus or green beans also complement the warm flavors without overpowering the main attraction.
Creative Ways to Present
Serve the gnocchi and pumpkin in a rustic cast-iron skillet or a deep bowl to showcase the textures and colors. For a dinner party, consider plating individual portions elegantly with a light drizzle of balsamic glaze artfully swirled around the edge of the plate.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, place them in an airtight container and store in the refrigerator for up to 2 days. The flavors deepen overnight, making for a delicious next-day meal, though the gnocchi crispiness will soften slightly.
Freezing
While fresh is best, you can freeze the roasted pumpkin separately in a freezer-safe bag for up to 3 months. The crisp gnocchi do not freeze well due to texture changes, so it’s recommended to fry gnocchi fresh whenever possible.
Reheating
To reheat leftovers, gently warm the pumpkin in a pan over low heat. For the gnocchi, a quick sauté in a little butter or olive oil will help regain some of the crispness. Avoid microwaving to keep that lovely golden crust.
FAQs
Can I use store-bought gnocchi for this recipe?
Absolutely! While homemade gnocchi provide the best texture, good-quality store-bought gnocchi can be cooked and fried just the same to deliver crispy, delicious bites for this Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe.
What type of pumpkin works best?
A sweet, firm pumpkin like buttercup or kabocha is ideal because it roasts well and holds its shape. Avoid watery varieties that can become mushy when cooked.
Is there a substitute for sage?
If you’re not a fan of sage, thyme or rosemary make lovely alternatives—each brings a unique herbal aroma that pairs beautifully with brown butter and pumpkin.
Can I make this recipe vegan?
You can make a vegan version by replacing butter with vegan butter or olive oil and skipping the Parmesan or using a plant-based cheese. The flavors will be slightly different but still delicious!
How do I know when the brown butter is ready?
Watch for the butter to transform from foamy white to a golden-brown color and smell nutty. It should not be dark brown or burnt—once you see golden flecks and smell that aroma, it’s time to add the sage.
Final Thoughts
This Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe is one of those dishes that makes you feel warm inside with every forkful. It combines simple ingredients in a way that feels both comforting and special, perfect for those cozy nights or when you want to impress without the stress. I hope you give it a go soon—you’re going to love how the crisp gnocchi and sweet roast pumpkin come alive in that irresistible brown butter sauce!
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Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Crisp Gnocchi and Roast Pumpkin in Brown Butter recipe combines the silky texture of homemade potato gnocchi with the rich, nutty flavor of browned butter and crispy sage leaves. Roasted pumpkin cubes add a sweet, caramelized depth, balanced by a tangy balsamic glaze and finished with Parmesan cheese for a delectable fall-inspired dish.
Ingredients
Roasted Pumpkin
- 400 g cubed pumpkin
- 1 tablespoon olive oil
Gnocchi
- 1 batch homemade potato gnocchi
- 1 tablespoon olive oil
Brown Butter and Sage
- 150 g butter
- 20 – 25 sage leaves
To Finish
- 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 and spread evenly on a baking tray. Roast for about 30 minutes, or until the edges start to char slightly, enhancing the pumpkin’s sweetness and flavor.
- Cook gnocchi: Bring a large pot of salted water to a boil. Carefully add the homemade gnocchi and cook until they float to the surface, then continue cooking for an additional 30 seconds. Remove them 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 for 5-6 minutes while turning often to develop a golden, crispy exterior. Remove from the pan and set aside.
- Brown the butter: In the same or a separate pan, melt the butter over medium heat. Constantly swirl the pan to evenly brown the butter, watching for it to turn golden with a nutty aroma, about 3-4 minutes. Add the sage leaves and continue swirling until they crisp and the butter has a deep golden color.
- Add pumpkin and gnocchi: Toss the roasted pumpkin and fried gnocchi into the browned butter and sage mixture, gently swirling to coat everything evenly with the flavorful butter.
- Finish and serve: Plate the gnocchi and pumpkin mixture, drizzle generously with balsamic glaze, season with salt and pepper to taste, and sprinkle freshly grated Parmesan cheese over the top. Serve immediately for best texture and flavor.
Notes
- Using homemade potato gnocchi gives the best texture, but store-bought gnocchi can be substituted.
- Roasting the pumpkin until slightly charred adds a deeper caramelized flavor.
- Be sure to cook the gnocchi just until they float; overcooking can make them mushy.
- Swirling the pan while browning butter helps prevent burning and distributes the heat evenly.
- The crispy sage leaves add a wonderful aromatic crunch; do not discard them with the butter.
- Balsamic glaze adds a sweet and tangy balance, but you can adjust the amount to taste.
