Pan Fried Gnocchi with Pumpkin and Spinach Recipe
A delicious and comforting recipe featuring pan-fried gnocchi tossed with roasted pumpkin, fresh spinach, and fragrant sage, finished with a buttery garlic sauce and freshly grated Parmesan cheese. This quick and easy dish combines the creamy texture of gnocchi with the natural sweetness of roasted pumpkin for a hearty vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Roasted Pumpkin
- 500g (1lb) pumpkin, cut into 2cm (4/5") pieces
- 1 tbsp olive oil
- Salt and pepper, to taste
Gnocchi and Sauce
- 350g (12oz) store-bought gnocchi
- 45g (3 tbsp) salted butter (unsalted butter can be used with additional salt to taste)
- 1 large garlic clove, minced
- 1/2 tsp fresh sage, finely sliced
- 80g (2.5oz) baby spinach leaves
- Salt and pepper, to taste
- Parmesan cheese, freshly grated, for serving
- Approximately 1 cup reserved gnocchi cooking water
Instructions
- Roast the Pumpkin: Preheat your oven to 200°C (390°F). In a large bowl, toss the pumpkin pieces with olive oil, salt, and pepper until well coated. Spread the pumpkin evenly on a baking tray and roast in the oven for 20–25 minutes, turning once midway, until the pumpkin is golden and tender. Set aside once roasted.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package directions, or until the gnocchi float to the surface, indicating they are cooked. Before draining, scoop out about one large mug (approximately 1 cup) of the cooking water and set it aside. Drain the gnocchi thoroughly.
- Pan Fry the Gnocchi: In a skillet, melt the butter over medium-high heat. When the butter begins to foam, add the drained gnocchi immediately. Stir and increase the heat to high, allowing the gnocchi to cook for about 30 seconds without stirring to develop a golden crust.
- Add Garlic and Sage: Add minced garlic and sliced sage to the skillet. Stir or toss the gnocchi with the herbs and garlic for no longer than 1½ minutes, making sure not to exceed 2 minutes total cooking time for this step, until the gnocchi is golden on both sides and fragrant.
- Create the Sauce: Pour about 3/4 cup of the reserved gnocchi cooking water into the skillet. Toss the gnocchi quickly as the water evaporates, helping to form a light buttery sauce.
- Combine Pumpkin and Spinach: Add the roasted pumpkin pieces and baby spinach leaves to the skillet along with the remaining 1/4 cup of reserved cooking water. Stir rapidly to combine all ingredients and wilt the spinach slightly. Season with salt and pepper to taste.
- Serve: Remove from heat and serve the gnocchi immediately, topped generously with freshly grated Parmesan cheese for a rich finishing touch.
Notes
- Use store-bought gnocchi for convenience, ensuring quality and flavor.
- Adjust the salt if using unsalted butter to maintain proper seasoning.
- Reserve gnocchi cooking water carefully as it helps create a silky sauce due to its starch content.
- Do not overcook the gnocchi when frying to maintain a crispy outside and tender inside.
- Fresh sage adds aromatic flavor, but dried sage can be substituted if fresh is unavailable.
