Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe

There’s a certain magic that happens when pillowy gnocchi meets the sweet earthiness of roasted pumpkin and they tumble together in a swirl of nutty brown butter and crispy sage. This Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe is pure autumn comfort in a skillet — toasty, golden, and impossible not to swoon over. Whether you’re making dinner for yourself or want to impress a friend, its incredibly cozy flavors and inviting textures make every forkful special. Trust me, you’ll want to keep this one in your cold-weather rotation!

Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a handful of really good ingredients can transform into something so memorable. Each element shines here, bringing contrast and harmony: creamy gnocchi, golden pumpkin, the richness of butter, and a flutter of sage. Here’s what you’ll need and why each matters:

  • Potato Gnocchi (16-ounce package): Fluffy, quick-cooking dumplings that get delightfully crisp in the skillet.
  • Pumpkin (2 cups, peeled and cubed): Butternut or sugar pumpkin add natural sweetness, color, and hearty texture.
  • Olive Oil (2 tablespoons): Helps roast the pumpkin to golden perfection while adding fruity flavor.
  • Salt and Black Pepper: Essential for seasoning and drawing out the pumpkin’s sweetness.
  • Unsalted Butter (4 tablespoons): This is where the magic happens, turning nutty brown and enveloping everything in richness.
  • Fresh Sage Leaves (6–8): Classic with brown butter, they fry up crisp and aromatic, making every bite special.
  • Garlic (2 cloves, smashed): Infuses the butter with savory depth, then disappears so it never overwhelms.
  • Grated Parmesan Cheese (¼ cup): Salty, melt-in-your-mouth finish that brings it all together.
  • Toasted Pine Nuts or Walnuts (optional): For garnish — they add irresistible crunch and a nutty layer.

How to Make Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe

Step 1: Roast the Pumpkin

Start by preheating your oven to 425°F. Toss the pumpkin cubes with olive oil, salt, and black pepper directly on a baking sheet for minimal mess. Spread them out so every piece gets maximum exposure to the heat — this is how you achieve those delightful caramelized edges. Roast for 25 to 30 minutes, turning once halfway through, until the pumpkin is tender and irresistibly golden. This concentrates the pumpkin’s flavor and creates sweet, toasty bites that pair beautifully with the gnocchi later.

Step 2: Cook and Dry the Gnocchi

While the pumpkin works its magic in the oven, bring a pot of salted water to a rolling boil. Add the gnocchi and cook just until they float to the surface (about 2 to 3 minutes) — this means they’re done! Drain them well, then crucially, pat the gnocchi with paper towels to remove extra moisture. This drying step is key: it helps the gnocchi get that sought-after crispness in the skillet instead of steaming.

Step 3: Make the Brown Butter with Sage

Place a large nonstick or cast-iron skillet over medium-high heat and add the butter. Let it melt, then soon you’ll see it foam and start to turn golden at the edges. Toss in the sage leaves and smashed garlic cloves. In about 1 to 2 minutes, your kitchen will smell like heaven as the butter turns deep gold and the sage crisps up. Scoop out and discard the garlic so the butter stays balanced — the flavorful infusion remains without becoming harsh.

Step 4: Crisp the Gnocchi

Add the dry, cooked gnocchi straight to the sizzling brown butter. Let them cook, undisturbed, for 2–3 minutes per side until they’re golden and crisp. It’s tempting to stir, but patience is rewarded with the ultimate crunchy crust. You’ll know they’re perfect when you hear the gentle sizzle and peek at their golden bottoms.

Step 5: Combine Everything and Finish

Now bring it all together! Add the roasted pumpkin to the skillet, gently tossing so the cubes don’t break up. Swirl the pan (or use a spatula) so every bite of gnocchi and pumpkin gets bathed in brown butter and flecked with fried sage. Warm through for about a minute, then plate it up. Shower with grated Parmesan and scatter with toasted pine nuts or walnuts for that irresistible final touch. The Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe is ready to serve!

How to Serve Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe

Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe - Recipe Image

Garnishes

The finishing touches take this dish from wonderful to unforgettable. Grated Parmesan melts beautifully over the hot gnocchi, while toasted pine nuts or walnuts add that extra pop of crunch and flavor. A quick drizzle of balsamic glaze or even extra olive oil can elevate each bite even more. Feel free to tear up some extra fresh sage for a final herbal flourish.

Side Dishes

Let this Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe shine with light, green sides. A peppery arugula salad with lemon and olive oil cuts through the richness perfectly. Sautéed greens such as kale or spinach provide color and a pleasant bitterness. For a heartier meal, serve with warm, crusty bread to soak up every drop of brown butter.

Creative Ways to Present

For an inviting, rustic look, serve family-style right from the skillet, bringing it straight to the table. Or for a dinner party, pile the gnocchi and pumpkin on wide shallow bowls, scatter with nuts and shavings of Parmesan, and top with crispy sage leaves. To turn it into a show-stopping starter, serve in small ramekins or on tasting spoons as elegant bites.

Make Ahead and Storage

Storing Leftovers

If there’s any of your Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe left, let it cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days. The flavors meld and deepen overnight, making leftovers just as crave-worthy the next day!

Freezing

While gnocchi and pumpkin can both be frozen, the crisp exterior will soften after thawing. If you want to freeze, let everything cool, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge for the best texture preservation.

Reheating

To bring back the original glory, reheat leftovers in a hot nonstick skillet with a touch more butter, letting the gnocchi get crispy once more. Avoid the microwave if possible, as it tends to soften everything too much. If you must use the oven, bake at 350°F until heated through.

FAQs

Can I make this with store-bought or homemade gnocchi?

Absolutely! While a packaged gnocchi speeds things up, homemade gnocchi will make the dish extra pillowy and special. Just be sure to cook it until it floats, and dry it well before crisping for the best results in your Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe.

What types of pumpkin work best?

Butternut squash is a classic and easy to find, but any firm, sweet pumpkin or winter squash will work—sugar pumpkin, kabocha, or even delicata. Just avoid watery varieties as they won’t roast up as beautifully.

Is there a way to make this recipe vegan?

Yes, with a few swaps! Use your favorite plant-based butter and vegan Parmesan or skip the cheese. The result will still offer the cozy warmth and great flavors of the original.

Can I add other vegetables?

Go for it! Roasted Brussels sprouts, carrots, or even some sautéed mushrooms would be wonderful additions to the Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe, bringing more color and personality to the plate.

How do I keep the gnocchi from sticking together or getting mushy?

After boiling, make sure to dry the gnocchi thoroughly before pan-frying — moisture is the main culprit for stickiness or mushiness! Crisping them in a wide pan with enough space also ensures each one gets golden and delicious.

Final Thoughts

There’s something irresistible about the way this Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe brings together the best of fall’s flavors and textures. Make it once, and you’ll find yourself dreaming of those golden pillows, sweet pumpkin, and nutty butter for months to come. Gather your ingredients and treat yourself — your cozy dinner awaits!

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Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe

Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe


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4.7 from 5 reviews

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Indulge in the crispy, savory goodness of this fall-inspired dish. Crisp gnocchi, tender roast pumpkin, and nutty brown butter come together in a harmonious blend of flavors. Perfect for a cozy night in or to impress guests with a taste of Italian-inspired comfort.


Ingredients

Scale

Gnocchi:

  • 1 (16-ounce) package potato gnocchi

Roast Pumpkin:

  • 2 cups peeled and cubed pumpkin (such as butternut or sugar pumpkin)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Brown Butter Sauce:

  • 4 tablespoons unsalted butter
  • 68 fresh sage leaves
  • 2 cloves garlic (smashed)

To Garnish:

  • ¼ cup grated Parmesan cheese
  • Optional toasted pine nuts or walnuts for garnish

Instructions

  1. Preheat oven and roast pumpkin: Preheat oven to 425°F. Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.
  2. Cook the gnocchi: Cook gnocchi in boiling water until they float to the top. Drain well.
  3. Make brown butter sauce: Melt butter in a skillet until golden brown. Add sage and garlic, then remove garlic cloves.
  4. Crisp the gnocchi: Add gnocchi to skillet and cook until crispy. Add roasted pumpkin and toss everything in the brown butter.
  5. Serve: Top with Parmesan and garnish with nuts. Serve warm.

Notes

  • For extra depth, drizzle with balsamic glaze before serving.
  • This dish pairs well with a simple arugula salad or sautéed greens.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Roasting, Pan-Frying
  • Cuisine: Italian-Inspired

Nutrition

  • Serving Size: 1 ½ cups
  • Calories: 490
  • Sugar: 4g
  • Sodium: 420mg
  • Fat: 26g
  • Saturated Fat: 13g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 55mg

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