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
Scale
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
