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
Scale
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.
