Introduction

This Pan Fried Gnocchi with Pumpkin & Spinach is a comforting and flavorful dish perfect for cozy evenings. The tender roasted pumpkin pairs beautifully with crispy gnocchi, garlic, and fresh spinach, all brought together with a buttery sage sauce. It’s simple to prepare yet impressive enough for guests.

The dish shows a close-up view of golden-brown pan-fried gnocchi with a crispy outer layer, arranged in a single thick layer on a white plate. Mixed in are bright green sautéed spinach leaves that add a fresh texture and contrast. Scattered pieces of roasted orange squash add color and variety to the plate. The gnocchi and vegetables are lightly sprinkled with finely shredded white cheese. In the background, a silver spoon rests on the edge of the plate, and the whole scene is set on a white marbled surface with a soft, unfocused gray cloth adding a cozy touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g (1lb) pumpkin, cut into 2cm (4/5″) pieces

1 tbsp olive oil

350g (12oz) store-bought gnocchi

45g (3 tbsp) salted butter (unsalted works too, add more salt as needed)

1 large garlic clove, minced

80g (2.5oz) baby spinach leaves

1/2 tsp fresh sage, finely sliced

Salt & pepper, to taste

Freshly grated Parmesan cheese, to serve

Instructions

Step 1: Preheat the oven to 200°C (390°F). Toss the pumpkin pieces in olive oil, salt, and pepper, then spread them out on a baking tray. Roast for 20 to 25 minutes, turning once, until golden and tender. Set aside.

Step 2: Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions or until they float to the surface. Before draining, scoop out about a large mug of the cooking water, then drain the gnocchi.

Step 3: Melt the butter in a skillet over medium-high heat. When it begins to foam, add the gnocchi. Stir and turn up the heat to high, letting the gnocchi cook undisturbed for about 30 seconds to brown.

Step 4: Add the minced garlic and sliced sage, stirring or tossing the gnocchi for up to 1.5 minutes, until golden on both sides but not overcooked.

Step 5: Pour in about 3/4 cup of the reserved gnocchi cooking water, tossing quickly to create a light sauce as the water evaporates.

Step 6: Add the roasted pumpkin, baby spinach, and roughly 1/4 cup more cooking water. Stir quickly, then season with salt and pepper to taste. Toss gently and serve immediately topped with freshly grated Parmesan.

Tips & Variations

For an extra layer of flavor, try adding a pinch of chili flakes when frying the gnocchi and garlic.

If you prefer, substitute fresh sage with a teaspoon of dried sage, but add it earlier to let the flavors bloom.

Use butternut or kabocha squash instead of pumpkin for a slightly different taste and texture.

Try adding toasted pine nuts or walnuts for extra crunch and nuttiness.

FAQs

Can I use homemade gnocchi for this recipe?

Yes, homemade gnocchi works wonderfully. Just cook them until they float before frying as instructed.

What if I don’t have fresh sage?

You can use dried sage instead, adding it earlier during cooking to let the flavor develop. Alternatively, fresh thyme pairs nicely as a substitute.

Dinner

Pan Fried Gnocchi with Roasted Pumpkin and Spinach Recipe