Crisp Gnocchi and Roast Pumpkin in Brown Butter Recipe

If there’s ever a dish that captures pure autumn coziness—blissful, golden, and a little bit crisp—it’s this Crisp Gnocchi and Roast Pumpkin in Brown Butter. Pillowy homemade gnocchi meet caramelized cubes of pumpkin, all dressed up in nutty, aromatic brown butter with fried sage and a drizzle of sweet balsamic glaze. Trust me, this is dinner to swoon over!

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Ingredients You’ll Need

The beauty of Crisp Gnocchi and Roast Pumpkin in Brown Butter lies in how just a few simple ingredients transform into something magical. Each one—especially the brown butter, sage, and balsamic glaze—brings its own personality and gorgeous color to the plate.

• Potato gnocchi (homemade or store-bought): Homemade gnocchi are pillowy-soft, but use your favorite ready-made brand for a weeknight shortcut.
• Pumpkin, cubed: Roasting intensifies its sweetness and makes every bite vibrant and tender—go for butternut or kabocha if you like.
• Olive oil: Helps the pumpkin caramelize beautifully and adds fruity undertones to the sautéed gnocchi.
• Butter: Browning turns it nutty and golden, the heart and soul of this whole dish!
• Fresh sage leaves: Let them fry and crisp in the brown butter for aromatic crunch and classic Italian flavor.
• Balsamic glaze: Not to be confused with vinegar—this syrupy, sweet-tangy drizzle is what makes the dish pop.
• Parmesan cheese: Freshly grated over the top, it melts into the brown butter for savory depth.
• Salt and pepper: Don’t skimp! A good crack of seasoning brightens every single element.

Variations

What I love about Crisp Gnocchi and Roast Pumpkin in Brown Butter is how easy it is to make your own. Mix and match vegetables, cheeses, or herbs—or swap out gnocchi for your favorite pasta—to create a meal perfectly tailored to your cravings or dietary needs.

• Swap the pumpkin: Try sweet potato, delicata, or even roasted carrots for a new twist on fall flavor.
• Go gluten-free: Use store-bought gluten-free gnocchi or your favorite GF pasta shape for an easy swap.
• Add greens: Toss in some baby spinach or peas with the gnocchi for an extra pop of color and nutrition.
• Upgrade the cheese: Crumbled goat cheese or feta adds tangy flair in place of parmesan.

How to Make Crisp Gnocchi and Roast Pumpkin in Brown Butter

Step 1: Roast the Pumpkin to Sweet Perfection

Preheat your oven to 180°C (350°F). Toss the pumpkin cubes with a tablespoon of olive oil, spread them out on a lined baking sheet, and roast for around 30 minutes. Watch for the edges to turn caramelized and a touch charred—the flavor gets intense and irresistible.

Step 2: Boil the Gnocchi

While the pumpkin roasts, bring a large pot of generously salted water to a boil. Cook the gnocchi in batches, just until they float; give them an extra 30 seconds, then lift them out with a spider strainer or slotted spoon, letting any excess water drain.

Step 3: Pan-Fry for Maximum Crispness

Heat your remaining tablespoon of olive oil in a large frying pan over medium-high heat. Gently fry the cooked gnocchi, tossing frequently, until they develop golden, crisp exteriors—this takes about 5–6 minutes. Transfer to a plate and keep warm.

Step 4: Brown the Butter and Fry the Sage

Melt the butter in the same pan over medium heat. Swirl the pan to help it brown evenly—it will sizzle and foam before turning nutty and golden. Add the sage leaves at the foaming stage and let them become crisp and fragrant, but don’t let the butter get too dark.

Step 5: Bring It All Together and Serve

Return the roasted pumpkin and crisped gnocchi to the pan with the brown butter and sage. Toss everything gently to coat, then divide among plates. Drizzle generously with balsamic glaze and finish with a shower of parmesan, salt, and pepper. That’s it: Crisp Gnocchi and Roast Pumpkin in Brown Butter, ready to steal the show!

How to Serve Crisp Gnocchi and Roast Pumpkin in Brown Butter

Garnishes

Shower your Crisp Gnocchi and Roast Pumpkin in Brown Butter with fluffy clouds of freshly grated parmesan and a handful of extra crispy sage leaves. For a final flourish, an extra swirl of balsamic glaze or a sprinkle of toasted pine nuts adds lovely color and crunch.

Side Dishes

While this dish is satisfying on its own, it loves company from a sharply dressed green salad, garlic bread, or simply-steamed green beans drizzled with olive oil. Pair with a crisp white wine for date night magic!

Creative Ways to Present

Try serving in shallow pasta bowls with dramatic swirls of glaze and artfully arranged sage leaves. For a dinner party, you can plate individually or make a stunning family-style platter for the table. Feeling playful? Sprinkle microgreens on top or add a swipe of pumpkin puree beneath the gnocchi for restaurant-style flair.

Make Ahead and Storage

Storing Leftovers

Leftover Crisp Gnocchi and Roast Pumpkin in Brown Butter keeps surprisingly well! Pop leftovers in an airtight container in the fridge for up to 3 days. The pumpkin holds its texture, and the gnocchi stay satisfyingly chewy.

Freezing

For the best results, freeze pre-cooked gnocchi and roasted pumpkin separately in airtight bags or containers. Brown butter and sage can be made fresh after thawing—this way, everything retains its signature freshness and crisp bite.

Reheating

To breathe new life into leftovers, heat a skillet over medium heat, add a splash of butter or oil, and re-toast the gnocchi and pumpkin until warmed through and re-crisped. Drizzle fresh balsamic glaze and add parmesan just before serving—good as new!

FAQs

Final Thoughts

There’s a reason Crisp Gnocchi and Roast Pumpkin in Brown Butter is my go-to for chilly evenings and last-minute dinner guests—it’s vibrant, comforting, and surprisingly easy to pull off. I can’t wait for you to try it and taste just how special simple ingredients can be. Enjoy every golden, buttery bite!

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