Description
This Crisp Gnocchi and Roast Pumpkin in Brown Butter recipe combines tender homemade potato gnocchi with sweet, caramelized roasted pumpkin. The gnocchi are boiled and then pan-fried to achieve a crispy texture, while the pumpkin is roasted until slightly charred for added depth. Finished in a fragrant browned butter sauce with crispy sage leaves and drizzled with balsamic glaze, this dish offers a perfect balance of flavors and textures, ideal for an elegant yet comforting meal.
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 Sauce
- 150 g butter
- 20 – 25 sage leaves
Finishing
- 4 tablespoons balsamic glaze
- Parmesan cheese, for serving
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F) and allow it to fully preheat to ensure even roasting of the pumpkin.
- Roast the Pumpkin: Toss the cubed pumpkin with 1 tablespoon of olive oil to coat evenly. Spread the pumpkin cubes on a baking tray in a single layer. Roast for about 30 minutes, or until the pumpkin edges begin to char, which enhances the flavor.
- Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Carefully add the homemade potato gnocchi and cook until they float to the surface, indicating doneness. Continue cooking for an additional 30 seconds to ensure they are fully cooked. Remove the gnocchi using a slotted spoon or spider strainer and set aside.
- Fry the Gnocchi: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Fry the cooked gnocchi in batches for 5 to 6 minutes, turning often, until they develop a golden and crispy crust. Remove and set aside on a plate.
- Make the Brown Butter Sauce: In the same or a separate pan, melt 150 g of butter over medium heat. Continuously swirl the pan as the butter turns golden brown and develops a nutty aroma, which typically takes around 3 to 4 minutes. Add the sage leaves and continue swirling until the leaves crisp up and the butter is nicely browned.
- Combine Ingredients: Toss the roasted pumpkin and fried gnocchi into the browned butter and crispy sage, ensuring everything is evenly coated with the flavorful sauce. Swirl gently to combine all elements well.
- Plate and Serve: Serve the gnocchi and pumpkin mixture immediately by plating it. Drizzle with 4 tablespoons of balsamic glaze, season with salt and pepper to taste, and finish with freshly grated Parmesan cheese for a flavorful topping.
Notes
- Use a firm, sweet pumpkin variety for best roasting results, such as kabocha or butternut squash.
- Homemade potato gnocchi can be substituted with store-bought gnocchi if desired, but frying freshly cooked gnocchi yields the best texture.
- Be attentive when browning the butter to avoid burning it; the nutty aroma is your best indicator.
- The balsamic glaze adds a tangy sweetness that complements the rich butter and earthy pumpkin flavors.
- For a vegan version, substitute butter with a plant-based alternative and omit Parmesan or use a vegan cheese substitute.
