Description
This recipe combines crisp, pan-fried gnocchi with tender roast pumpkin, all brought together in a flavorful brown butter sauce. Finished with a drizzle of balsamic glaze and Parmesan, this dish is a delightful mix of textures and flavors.
Ingredients
Units
Scale
For the Gnocchi:
- 1 batch of homemade potato gnocchi
- Salt
For the Roast Pumpkin:
- 400g cubed pumpkin
- 1 tablespoon olive oil
- Salt and pepper
For the Brown Butter Sauce:
- 150g butter
- 20 - 25 sage leaves
- 4 tablespoons balsamic glaze
To Serve:
- Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat the oven to 180°C (350°F).
- Roast the Pumpkin: Toss the cubed pumpkin with olive oil, salt, and pepper. Roast for about 30 minutes until tender and slightly charred.
- Cook the Gnocchi: Boil the gnocchi in salted water until they float, then cook for an additional 30 seconds. Pan fry the gnocchi until golden and crisp.
- Make the Brown Butter Sauce: Melt butter in a pan until it turns brown and nutty. Add sage leaves and cook until crispy.
- Combine and Serve: Add the roasted pumpkin and gnocchi to the brown butter sauce. Serve with balsamic glaze, Parmesan, salt, and pepper.
Notes
- For pumpkin, calculate about 100g per person after peeling and deseeding.
- Balsamic glaze is thicker and sweeter than vinegar.
- Portion about 150-160g of gnocchi per person.
- You can substitute gnocchi with pasta, using 150g fresh or 100g dried per person.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 7g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 65mg
