There’s something incredibly delightful about the marriage of textures and flavors in the Crisp Gnocchi with Roast Pumpkin in Brown Butter and Sage Recipe. Tender roasted pumpkin cubes meet pillowy gnocchi that becomes irresistibly crisp on the outside after a quick pan-fry. Then, everything gets luxuriously coated in golden, nutty brown butter infused with crispy sage leaves. The final drizzle of balsamic glaze and a sprinkle of Parmesan elevate this dish to a comforting yet elegant experience that’s perfect for any season. This recipe is one you’ll want to share with friends and revisit yourself time and again.
Ingredients You’ll Need
This recipe relies on a handful of simple, wholesome ingredients that, when combined, create a symphony of vibrant flavors and satisfying textures. Each one plays an essential role—from the sweetness of the roast pumpkin to the rich nuttiness of brown butter and the fresh aroma of sage.
- 400 g cubed pumpkin: The star of the dish providing sweet, tender chunks with a slight caramelized edge from roasting.
- 1 tablespoon olive oil: Used twice—first to coat the pumpkin for roasting and later for frying the gnocchi, helping them crisp up beautifully.
- 1 batch homemade potato gnocchi: Soft and pillowy, these little pillows of potato are the perfect base to soak up all the brown butter goodness.
- 150 g butter: When browned, it releases deep, nutty flavors that elevate the whole dish.
- 20–25 sage leaves: Fried in butter until crisp, they add a fresh, earthy aroma and delicate crunch.
- 4 tablespoons balsamic glaze: A sweet and tangy drizzle that adds brightness and depth to the final plate.
- Parmesan cheese: Finely grated over the top for a salty, savory finish.
- Salt and pepper, to taste: Essential for balancing flavors and enhancing the overall dish.
How to Make Crisp Gnocchi with Roast Pumpkin in Brown Butter and Sage Recipe
Step 1: Preheat and Roast Pumpkin
Begin by setting your oven to 180°C (350°F) so it’s fully heated by the time you’re ready to roast. Toss the cubed pumpkin with a tablespoon of olive oil to ensure each piece gets a lovely coat. Spread the pumpkin cubes out on a baking tray in a single layer and roast for about 30 minutes. The key here is to let some edges char lightly—this adds an irresistible depth of flavor that contrasts so well with the softness inside.
Step 2: Cook the Gnocchi
While your pumpkin roasts, bring a large pot of salted water to a vigorous boil. Drop in the homemade potato gnocchi, cooking them until they rise and float to the surface—this signals they’re perfectly cooked. Let them cook just 30 seconds longer for the ideal tender texture, then scoop them out gently using a slotted spoon or spider strainer and set aside.
Step 3: Fry Gnocchi to Crisp
Here’s where the magic happens to transform soft gnocchi into golden nuggets of crispy delight. Heat a tablespoon of olive oil in a wide frying pan over medium-high heat. Working in batches, sear the gnocchi, turning regularly for about 5-6 minutes until every side is beautifully golden and crisped. Remove them to a plate and keep warm while you prepare the brown butter.
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 the pan gently to promote even cooking and watch closely—the butter will foam, then slowly take on a golden brown color with a nutty aroma. This usually takes around 3 to 4 minutes. Add the sage leaves, letting them fry until they’re crisp and fragrant. This step is the heart of the Crisp Gnocchi with Roast Pumpkin in Brown Butter and Sage Recipe, giving it a captivating aroma and flavor boost.
Step 5: Combine Pumpkin, Gnocchi, and Brown Butter
Toss the roasted pumpkin and crisp gnocchi into the browned butter and sage mixture, gently swirling or folding until everything gets evenly coated with that luscious, fragrant sauce. This coating brings harmony to the dish with its rich texture and savory, buttery notes.
Step 6: Plate, Garnish, and Serve
Spoon the mixture onto your serving plates, drizzle with the balsamic glaze for a pop of sweet acidity, and season with a pinch of salt and freshly ground pepper. Finally, don’t be shy with Parmesan—grate it freshly over the top to tie all the flavors together with a salty, creamy finish. Your Crisp Gnocchi with Roast Pumpkin in Brown Butter and Sage Recipe is now ready to wow.
How to Serve Crisp Gnocchi with Roast Pumpkin in Brown Butter and Sage Recipe
Garnishes
Adding just the right garnishes can elevate this dish beyond expectations. Consider a few torn sage leaves on top for visual appeal and extra crispness. A small sprinkle of toasted pine nuts or walnuts adds crunch and a nutty dimension. A light grind of black pepper and an extra drizzle of good-quality olive oil can also enhance the flavors wonderfully.
Side Dishes
This dish stands beautifully on its own but pairs superbly with simple sides. A crisp green salad dressed lightly with lemon juice balances the richness. Roasted or sautéed greens like spinach or kale introduce healthy, bright notes. For a heartier meal, serve alongside grilled chicken or a slice of crusty artisan bread to soak up every last bit of that divine brown butter sauce.
Creative Ways to Present
For a special occasion, try serving the Crisp Gnocchi with Roast Pumpkin in Brown Butter and Sage Recipe in individual shallow bowls, layering the gnocchi and pumpkin with dollops of ricotta or goat cheese for an extra creamy dimension. You can also arrange the pumpkin cubes artfully on top and finish with edible flowers or microgreens for a restaurant-worthy look that will impress guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to two days. The gnocchi might lose some of their crispiness, but the flavor of brown butter and sage will still shine through beautifully.
Freezing
Because of the delicate textures in this dish, freezing is not ideal once combined. However, you can freeze the homemade gnocchi before cooking—place them on a baking sheet in a single layer until frozen solid, then transfer to a bag. They can be cooked directly from frozen later on.
Reheating
When reheating leftovers, do so gently in a skillet over medium heat to help revive some crispness on the gnocchi. If the pumpkin seems dry, add a small knob of butter or a splash of olive oil. Avoid the microwave if possible, as it tends to make gnocchi soggy.
FAQs
Can I use store-bought gnocchi for this recipe?
Absolutely! While homemade gnocchi give a softer, pillowy texture, good-quality store-bought gnocchi work well too. Just be sure to follow the cooking and frying steps to achieve that perfect crispness.
What type of pumpkin is best for roasting?
Choose a sweet, firm-fleshed pumpkin like sugar pumpkin or kabocha. These varieties roast nicely without becoming mushy and develop that desirable caramelized edge.
How do I know when the butter is browned properly?
Watch for the butter to turn from pale yellow to a golden brown color, accompanied by a warm, nutty aroma. It should not be burnt or dark brown. Swirling the pan helps promote even browning.
Can I substitute fresh sage with dried sage?
Fresh sage is preferred because it crisps up beautifully in the butter and imparts a fresh aroma. Dried sage won’t crisp and can taste overpowering if cooked the same way, so it’s best avoided here.
Is this recipe suitable for a vegetarian diet?
Yes! This recipe contains no meat and uses vegetarian-friendly ingredients. Just ensure your Parmesan cheese is free of animal rennet if strict vegetarian guidelines apply.
Final Thoughts
I can’t recommend trying the Crisp Gnocchi with Roast Pumpkin in Brown Butter and Sage Recipe enough. Its beautiful balance of textures and flavors feels cozy yet elegant, making it perfect for weeknight dinners or special gatherings. Once you give it a go, I’m confident it’ll become a favorite in your kitchen too. So grab that pumpkin and butter, and let’s get cooking!
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Crisp Gnocchi with Roast Pumpkin in Brown Butter and Sage Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Crisp Gnocchi and Roast Pumpkin in Brown Butter recipe combines crispy potato gnocchi with sweet, roasted pumpkin pieces, all coated in a fragrant brown butter and sage sauce, finished with a drizzle of balsamic glaze and Parmesan cheese. The dish is a perfect blend of textures and autumn flavors, ideal for a comforting yet elegant meal.
Ingredients
Roast 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
To Serve
- 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, spread it evenly on a baking tray, and roast for about 30 minutes until the edges start to char slightly, enhancing the flavor with a smoky touch.
- 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. Continue cooking for an additional 30 seconds, then remove them with a slotted spoon or spider strainer and set aside.
- 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 and fry for 5 to 6 minutes, turning frequently until they develop a golden, crispy exterior. Remove and set aside.
- Brown the butter: In the same or a separate pan, melt the butter over medium heat. Swirl the pan constantly as the butter turns golden brown and takes on a nutty aroma, about 3 to 4 minutes. Add the sage leaves and continue swirling until the leaves crisp and the butter is nicely browned.
- Add pumpkin and gnocchi: Toss the roasted pumpkin and fried gnocchi into the browned butter with sage, coating everything evenly by gently swirling the pan.
- Finish and serve: Plate the mixture, drizzle with balsamic glaze, season with salt and pepper to taste, and finish with freshly grated Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Use firm pumpkin varieties like Butternut or Kabocha for best roasting results.
- Homemade gnocchi is preferred but store-bought can be used as a substitute.
- Be careful not to burn the brown butter; it should smell nutty, not burnt.
- Balsamic glaze adds sweetness and acidity, but can be adjusted or omitted based on preference.
- Vegetarian recipe; not suitable for vegan due to butter and Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
