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
Scale
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.
