If you’re craving a dish that brings cozy autumnal vibes to your kitchen with every bite, the Pan Fried Gnocchi with Pumpkin and Spinach Recipe is your next must-try. This delightful combination is all about tender gnocchi that gets a golden, crispy edge from pan frying, paired with sweet roasted pumpkin and vibrant spinach that add layers of flavor and color. Every forkful feels like a warm hug, perfect for any day you want a comforting meal that’s surprisingly quick and easy to pull together.
Ingredients You’ll Need
The magic behind this recipe lies in its simplicity—each ingredient plays a vital role in creating the perfect balance of taste, texture, and freshness. From the sweet roasted pumpkin to the luscious butter and fresh greens, these essentials come together effortlessly to create a dish that looks and tastes spectacular.
- Pumpkin (500g/1lb): Roasting it brings out its natural sweetness and tender texture, which beautifully complements the gnocchi.
- Olive oil (1 tbsp): Adds a subtle fruitiness and helps roast the pumpkin to golden perfection.
- Gnocchi (350g/12oz): Store-bought is perfect here; it cooks quickly and gets wonderfully crispy when pan-fried.
- Butter (45g/3 tbsp, salted or unsalted): Provides richness and a nutty flair that elevates all the flavors in the skillet.
- Garlic clove (1, minced): Delivers aromatic warmth that scents the dish beautifully without overpowering.
- Baby spinach leaves (80g/2.5oz): Adds freshness and vibrant green color, bringing a mild earthiness.
- Fresh sage (1/2 tsp, finely sliced): Its woodsy notes perfectly complement the butter and pumpkin.
- Salt & pepper: Essential for seasoning, enhancing every flavor on your plate.
- Parmesan cheese (freshly grated): A finishing touch of savory, salty goodness that ties everything together.
How to Make Pan Fried Gnocchi with Pumpkin and Spinach Recipe
Step 1: Roast the Pumpkin
Start by preheating your oven to 200C/390F. Toss the pumpkin pieces with olive oil, salt, and pepper, then spread them out on a baking tray. Roasting the pumpkin until golden and tender brings out a natural sweetness that is simply irresistible and forms the heart of this recipe.
Step 2: Cook the Gnocchi
While your pumpkin roasts, bring a large pot of salted water to a boil. Cook the gnocchi following the packet instructions or until they float to the surface—this means they’re perfectly cooked. Be sure to scoop out a mug of the starchy pasta water before draining, as you’ll need it later to create a luscious sauce.
Step 3: Pan Fry the Gnocchi in Butter
Melt the butter in a skillet over medium-high heat until it foams, then immediately add the gnocchi. Stir briefly, then crank the heat up to high and leave them to sizzle for about 30 seconds so their edges develop a beautiful golden crust that adds delightful texture.
Step 4: Add Garlic and Sage
Next, toss in the minced garlic and fresh sage. Stir everything together for about a minute and a half—the garlic will soften and release its aroma while the sage infuses the butter, creating a fragrant base that’s absolutely mouthwatering.
Step 5: Make the Sauce
Pour in about 3/4 cup of the reserved gnocchi cooking water. It will evaporate quickly, but not before it transforms the butter into a silky, flavorful sauce that coats each piece of gnocchi beautifully.
Step 6: Combine with Pumpkin and Spinach
Add the roasted pumpkin chunks, baby spinach, and about 1/4 cup more of that pasta water to the pan. Quickly toss everything together so the spinach just wilts and the pumpkin warms through. Season generously with salt and pepper to taste, and your dish is ready to plate.
How to Serve Pan Fried Gnocchi with Pumpkin and Spinach Recipe
Garnishes
Freshly grated Parmesan cheese is a game changer here. Its salty, nutty flavor adds an irresistible finishing touch. For an extra pop of texture and flavor, consider sprinkling toasted pumpkin seeds or a few chili flakes if you like a little heat.
Side Dishes
This rich and hearty gnocchi dish pairs beautifully with a crisp green salad dressed in lemon vinaigrette to lighten the meal. Alternatively, crusty bread is perfect for soaking up every last bit of the buttery sauce.
Creative Ways to Present
Serve this dish in individual shallow bowls to showcase the vibrant colors. Garnishing the top with a fresh sage leaf or a drizzle of high-quality olive oil can make it look restaurant-worthy. For a festive touch, a sprinkle of pomegranate seeds adds a surprising burst of color and sweetness.
Make Ahead and Storage
Storing Leftovers
Leftover Pan Fried Gnocchi with Pumpkin and Spinach Recipe keeps well in an airtight container in the fridge for up to two days. The flavors deepen overnight, making it just as delicious the next day.
Freezing
While gnocchi can lose some of its texture when frozen, you can freeze the roasted pumpkin and spinach mixture separately. Thaw it and quickly pan-fry gnocchi fresh before combining for the best results.
Reheating
To reheat, gently warm the leftovers in a skillet over medium heat, adding a splash of water or stock if needed to keep the sauce creamy and prevent sticking. Avoid microwaving to retain the gnocchi’s crispiness as much as possible.
FAQs
Can I use frozen gnocchi for this recipe?
Yes! Frozen gnocchi works perfectly. Just cook them straight from frozen according to package instructions before frying to get that crispy outside.
Is it necessary to use fresh sage?
Fresh sage really elevates the dish, but dried sage can be used in a pinch—just add a little less to avoid overpowering the other flavors.
Can this recipe be made vegan?
Absolutely! Swap the butter for vegan margarine or olive oil, and omit Parmesan or use a vegan cheese alternative to keep it plant-based.
What type of pumpkin is best for roasting?
A sugar pumpkin or any small sweet pumpkin works well, as they become tender and caramelize nicely when roasted.
Can I prepare the pumpkin ahead of time?
Definitely. Roasted pumpkin can be prepped a day in advance and stored in the fridge, which actually helps deepen the flavor when you assemble the dish.
Final Thoughts
There’s something wonderfully satisfying about the Pan Fried Gnocchi with Pumpkin and Spinach Recipe that makes it a perfect weeknight dinner or a special treat to share. It’s cozy without being complicated, rich yet fresh, and full of comforting textures and bright flavors. I can’t wait for you to try it and see how effortlessly it comes together while feeling so indulgent. Your taste buds will thank you!
Print
Pan Fried Gnocchi with Pumpkin and Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pan Fried Gnocchi with Pumpkin & Spinach is a comforting, flavorful dish combining tender roasted pumpkin with crispy golden gnocchi, sautéed garlic, fragrant sage, and fresh spinach. Finished with a simple butter sauce and a sprinkle of Parmesan, this recipe makes a quick yet elegant meal perfect for weeknights or cozy dinners.
Ingredients
Roasted Pumpkin
- 500g / 1lb pumpkin, cut into 2cm / 4/5″ pieces
- 1 tbsp olive oil
- Salt & pepper, to taste
Gnocchi and Cooking
- 350g / 12oz store-bought gnocchi
- Water for boiling
Butter Sauce and Finish
- 45g / 3 tbsp butter, salted (or unsalted with extra salt)
- 1 large garlic clove, minced
- 1/2 tsp fresh sage, finely sliced
- 80g / 2.5oz baby spinach leaves
- Salt & pepper, to taste
- Parmesan cheese, freshly grated, for serving
Instructions
- Roast the Pumpkin: Preheat the oven to 200°C (390°F). In a large bowl, toss the pumpkin pieces with olive oil, salt, and pepper to coat evenly. Spread the pumpkin in a single layer on a baking tray and roast for 20-25 minutes, turning once halfway through, until golden and soft on the inside. Remove and set aside.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the packet instructions, or until they float to the surface, indicating they are done. Before draining, scoop out about one large mug (approximately 3/4 cup) of the gnocchi cooking water and set aside. Drain the gnocchi.
- Pan Fry the Gnocchi: In a skillet over medium-high heat, melt the butter until it foams. Immediately add the cooked gnocchi to the skillet, stirring to coat them with butter. Turn the heat up to high and let the gnocchi cook undisturbed for about 30 seconds to crisp up.
- Add Garlic and Sage: Add the minced garlic and sliced fresh sage to the gnocchi. Stir and toss continuously for about 1.5 minutes, ensuring the gnocchi develops a golden crust on both sides without burning.
- Create the Sauce: Pour in approximately 3/4 cup of the reserved gnocchi cooking water. Toss the gnocchi in the liquid; it will quickly evaporate, forming a light buttery sauce coating the gnocchi.
- Combine with Pumpkin and Spinach: Add the roasted pumpkin and baby spinach leaves along with about 1/4 cup more of the cooking water. Stir quickly to combine and wilt the spinach. Season generously with salt and pepper.
- Serve: Serve the pan fried gnocchi mixture immediately, topped with freshly grated Parmesan cheese.
Notes
- Note 1: You can use store-bought gnocchi for convenience, but fresh gnocchi will provide a softer texture.
- Note 2: Be careful not to overcook the garlic and sage in the butter to avoid bitterness; keep tossing and watch the heat.
- Reserving some of the cooking water is essential to help create a silky sauce when combined with the butter.
- If desired, add a pinch of chili flakes for a slight kick.
