Crisp Gnocchi and Roast Pumpkin with Brown Butter Recipe

If there’s a dish that captures cozy autumn evenings and restaurant-worthy flavors in one skillet, it’s this Crisp Gnocchi and Roast Pumpkin in Brown Butter. Light, pillowy gnocchi, sweet caramelized pumpkin, and earthy sage get spun together in the most luxurious brown butter sauce, finished with a drizzle of balsamic glaze and a flurry of parmesan. This is the kind of meal you crave in cool weather—and one you’ll want to make again and again.

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Ingredients You’ll Need

This recipe is pure joy thanks to a handful of simple, vibrant ingredients. Each one—be it the buttery pumpkin, fresh sage, or the pillowy gnocchi—plays a deliciously important role in building color, flavor, and texture in your Crisp Gnocchi and Roast Pumpkin in Brown Butter.

• Homemade Potato Gnocchi: For pillowy softness and satisfying texture, nothing beats fresh gnocchi! (Store-bought also works.)
• Pumpkin (cubed): Sweet, nutty, and beautifully golden when roasted. Go for something like butternut or Kent for extra flavor.
• Extra Virgin Olive Oil: Adds a fruity note and helps the pumpkin caramelize and gnocchi crisp up.
• Butter: The backbone of that divine brown butter sauce—rich, nutty, and aromatic.
• Sage Leaves: Crisp up beautifully in butter and infuse your sauce with an earthy, peppery flavor.
• Balsamic Glaze: Brings sweetness, tang, and a gorgeous, glossy finish—don’t substitute with vinegar!
• Parmesan Cheese: Salty, nutty, and perfect for grating over the top to bring everything together.
• Salt and Pepper: Key for seasoning all the main components—don’t be shy.

Variations

Think of this Crisp Gnocchi and Roast Pumpkin in Brown Butter as your ultimate culinary canvas. There are endless ways to tweak it, whether you want to use up extra veggies, skip the dairy, or simply experiment based on your taste or what’s on hand!

• Swap Out the Pumpkin: Try sweet potato, roasted carrots, or even delicata squash for a twist on the classic flavor.
• Make It Gluten-Free: Use gluten-free gnocchi—yum!—or even swap in your favorite gluten-free pasta shapes.
• Go Dairy-Free: Choose a dairy-free butter alternative and skip the parmesan or sprinkle on nutritional yeast for a nutty finish.
• Add Crunch: Toss in toasted pumpkin seeds or walnuts for an earthy, satisfying bite.
• Herb Lovers’ Edition: Mix rosemary, thyme, or even fried sage with the classic sage for extra herby depth.

How to Make Crisp Gnocchi and Roast Pumpkin in Brown Butter

Step 1: Roast the Pumpkin

Preheat your oven to 180°C (350°F). Toss the cubed pumpkin with half the olive oil and a pinch of salt, then spread it on a baking tray. Roast for about 30 minutes, or until the pumpkin is golden, tender, and the edges are starting to char—don’t skip this step, as it creates deep caramelized flavor!

Step 2: Boil the Gnocchi

While the pumpkin roasts, bring a large pot of salted water to a boil. Drop the gnocchi in (work in batches if needed) and cook until they float to the surface—then let them simmer for another 30 seconds. Scoop them out gently with a slotted spoon or spider strainer.

Step 3: Pan-Fry the Gnocchi

Heat the rest of your olive oil in a large frying pan over medium-high heat. Add the boiled gnocchi and pan-fry, turning often, until all sides are golden and crispy—about 5-6 minutes. Transfer to a plate and set aside while you work the magic with butter.

Step 4: Make the Brown Butter & Crisp Sage

Add the butter to the frying pan. Let it melt, swirling gently as it starts to sizzle and bubble—soon, it’ll smell nutty and turn a beautiful golden brown. At this point, add the sage leaves. Keep swirling until the sage turns crisp and the butter milk solids deepen in color—then immediately take off the heat so it doesn’t burn!

Step 5: Bring it All Together & Serve

Return the roasted pumpkin and pan-fried gnocchi to the pan with the brown butter and sage. Gently toss or swirl everything so it’s covered in that incredible sauce. Immediately divide among plates, spooning extra sagey brown butter on top, and finish with balsamic glaze, a good crack of salt and pepper, and plenty of freshly grated parmesan. Marvel at your handiwork—you just made Crisp Gnocchi and Roast Pumpkin in Brown Butter magic!

How to Serve Crisp Gnocchi and Roast Pumpkin in Brown Butter

Garnishes

The finishing touches are where the magic happens with Crisp Gnocchi and Roast Pumpkin in Brown Butter. Grate an avalanche of parmesan over each plate, sprinkle extra crispy sage leaves on top, and don’t forget a few artful blobs of balsamic glaze for that unforgettable tangy-sweet accent. For a pop of color and freshness, a tiny handful of baby arugula or parsley can’t hurt!

Side Dishes

This dish is beautifully rich, so serve it alongside a crisp green salad—peppery arugula or bitter radicchio tossed with lemon vinaigrette works wonders. For a special occasion, a side of garlicky roasted broccolini or a basket of warm sourdough makes the whole meal feel restaurant-worthy without any fuss.

Creative Ways to Present

For a dinner party, try serving Crisp Gnocchi and Roast Pumpkin in Brown Butter on a big platter, letting everyone help themselves for a festive, family-style vibe. Or, spoon it into shallow bowls, swirling the glaze into elegant patterns—don’t be afraid to get artsy! Mini cast-iron skillets make adorable single-servings, and edible flowers or microgreens add a vibrant, chefy flair.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (which is rare, truly!), transfer the cooled Crisp Gnocchi and Roast Pumpkin in Brown Butter to an airtight container and refrigerate for up to 3 days. The flavors meld even more, making for a delicious next-day lunch.

Freezing

It’s best to freeze the gnocchi and roasted pumpkin components separately before assembling with brown butter, if possible. Cooked gnocchi and roasted pumpkin freeze well in individual containers; thaw in the refrigerator and follow the last steps to reheat and sauce just before serving.

Reheating

Reheat your leftovers gently in a nonstick skillet over medium heat, adding a splash of extra butter or olive oil to refresh the sauce and regain that irresistible crisp. A quick zap in the microwave works in a pinch, but the texture shines best from a skillet.

FAQs

Final Thoughts

If you’re ready for a meal that feels both special and soul-warming, give Crisp Gnocchi and Roast Pumpkin in Brown Butter a try. It’s the perfect way to cozy up any evening, and I just know it’ll become a new favorite in your kitchen, too. Enjoy every golden, buttery bite!

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