Description
A comforting and flavorful dish featuring pan-fried gnocchi combined with roasted pumpkin and fresh spinach, all brought together with garlic, sage, and a buttery sauce topped with freshly grated Parmesan cheese. Perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
Roasted Pumpkin
- 500g/1lb pumpkin, cut into 2cm (4/5″) pieces
- 1 tbsp olive oil
- Salt & pepper, to taste
Gnocchi and Sauce
- 350g/12oz store-bought gnocchi
- 45g / 3 tbsp butter, salted or unsalted
- 1 garlic clove, large, minced
- 1/2 tsp fresh sage, finely sliced
- 80g / 2.5oz baby spinach leaves
- Salt & pepper, to taste
To Serve
- Parmesan cheese, freshly grated
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 until evenly coated. Spread the pumpkin on a baking tray in a single layer and roast for 20-25 minutes, turning once halfway through, until the pumpkin is golden and tender. Set aside.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions or until the gnocchi float to the surface, indicating doneness. Before draining, scoop out about one large mug (approximately 200 ml) of the cooking water, then drain the gnocchi well.
- Pan-Fry the Gnocchi: Place the butter in a skillet and heat over medium-high heat until it starts to foam. Immediately add the drained gnocchi. Stir, then increase the heat to high and let the gnocchi cook undisturbed for about 30 seconds to brown on one side.
- Add Garlic and Sage: Add the minced garlic and fresh sage to the skillet. Stir and toss the gnocchi for no longer than 1.5 minutes (total frying time about 2 minutes) until the gnocchi are golden on both sides.
- Create the Sauce: Pour in about 3/4 cup of the reserved gnocchi cooking water and toss the gnocchi. The water will evaporate quickly and develop into a light sauce coating the gnocchi.
- Combine with Pumpkin and Spinach: Add the roasted pumpkin, baby spinach leaves, and about 1/4 cup of the reserved cooking water to the skillet. Stir quickly to combine. Season with salt and pepper to taste, toss well, and cook just until the spinach wilts.
- Serve: Transfer immediately to serving plates and sprinkle generously with freshly grated Parmesan cheese. Serve hot.
Notes
- Note 1: Store-bought gnocchi can vary in cooking time—watch for them to float to the surface as an indicator of doneness.
- Note 2: Avoid overcooking the gnocchi when frying; aim for a golden crispy exterior while maintaining a soft interior.
- If you want extra flavor, consider adding a squeeze of lemon juice or some toasted pine nuts when serving.
- Use salted butter for balanced seasoning or unsalted if you prefer to control saltiness precisely.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian
Keywords: gnocchi, pumpkin, spinach, pan-fried gnocchi, roasted pumpkin, Italian vegetarian recipe, easy weeknight dinner
