Crispy Pan-Fried Gnocchi with Roasted Pumpkin and Spinach

Name: Crispy Pan-Fried Gnocchi with Roasted Pumpkin and Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 350 g gnocchi, store bought; 500 g pumpkin, cut into 2 cm / 4/5" pieces; 80 g 2.5 oz baby spinach leaves; 1 clove garlic, minced; 1/2 tsp fresh sage, finely sliced; 45 g butter, salted; 1 tbsp olive oil; 1 pinch salt & pepper; 20 g Parmesan cheese, freshly grated

Elevate store-bought gnocchi with this vibrant, restaurant-quality dish featuring caramelized roasted pumpkin and fresh baby spinach. The gnocchi are pan-fried in sage butter until golden and crispy, then tossed in a silky emulsion for a comforting yet sophisticated meal.

Servings2 Portions

Prep Time15 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

gnocchi, store bought
350 g
pumpkin, cut into 2 cm / 4/5" pieces
500 g
2.5 oz baby spinach leaves
80 g
garlic, minced
1 clove
fresh sage, finely sliced
0.5 tsp
butter, salted
45 g
olive oil
1 tbsp
salt & pepper
1 pinch
Parmesan cheese, freshly grated
20 g

Step-by-Step Instructions

Preheat your oven to 200°C (390°F). Place the pumpkin pieces in a large bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly, then spread them out on a baking tray. Roast for 20–25 minutes, turning once, until the pumpkin is tender and golden on the edges. Set aside.

While the pumpkin is roasting, bring a large pot of salted water to a boil. Cook the gnocchi according to the package directions, or until they float to the surface. Before draining, carefully scoop out about 1 cup of the starchy cooking water and set it aside. Drain the gnocchi well.

Melt the butter in a large skillet over medium-high heat. Once the butter begins to foam, add the drained gnocchi immediately. Stir to coat, then increase the heat to high and let them sear undisturbed for about 30 seconds to develop a golden crust.

Add the minced garlic and sliced sage to the skillet. Continue to pan-fry, tossing frequently, for another 1.5 to 2 minutes until the gnocchi are beautifully golden and crisp on both sides.

Pour in approximately 3/4 cup of the reserved gnocchi cooking water. Toss the gnocchi vigorously; the water will evaporate slightly and emulsify with the butter to create a glossy sauce.