Description
Crispy gnocchi and roasted pumpkin with a nutty brown butter sauce, finished with balsamic glaze and Parmesan cheese.
Ingredients
Units
Scale
For the Crispy Gnocchi:
- 1 batch of homemade potato gnocchi
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
For the Roast Pumpkin:
- 400g cubed pumpkin
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Brown Butter Sauce:
- 150g butter
- 20–25 sage leaves
- 4 tablespoons balsamic glaze
- Parmesan cheese, for serving
- Salt and pepper, to taste
Instructions
- Roast the Pumpkin: Preheat oven to 180°C (350°F). Toss pumpkin with 1 tablespoon of olive oil, season with salt and pepper, and roast for about 30 minutes until edges are charred.
- Cook the Gnocchi: Boil gnocchi in salted water until they float, then cook for an additional 30 seconds. Pan-fry cooked gnocchi in olive oil until crisp and golden, about 5-6 minutes.
- Make the Brown Butter Sauce: Melt butter in a pan over medium heat. Add sage leaves and cook until butter browns and sage crisps, about 3-4 minutes.
- Combine and Serve: Add roasted pumpkin and gnocchi to the brown butter sauce. Serve with balsamic glaze, Parmesan, salt, and pepper.
Notes
- Portion size: Allow about 100g of pumpkin and 150-160g of gnocchi per person.
- Balsamic glaze: Thicker and sweeter than balsamic vinegar, available in supermarkets.
- Timing: Start pan-frying gnocchi when pumpkin is almost done; keep warm while preparing the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 60mg
