Crisp Gnocchi and Roast Pumpkin in Brown Butter (The Coziest Dinner You’ll Ever Make!)
If I’m being honest, this recipe came out of one of those evenings where I wanted comfort food but didn’t want to spend hours in the kitchen.
I had a bag of gnocchi in the pantry, some pumpkin sitting on the counter, and the idea of brown butter just popped into my head.
That nutty, golden sauce with crispy gnocchi and sweet roasted pumpkin? It sounded too good not to try. And trust me—you’re going to fall in love with this recipe the moment you take that first bite.
This dish is cozy, simple, and full of flavor. If you love meals that taste like a hug in a bowl, this one’s for you.
Why You’ll Love This Recipe
This isn’t just another gnocchi recipe—it’s a game changer. Here’s why you’ll keep making it again and again:
- Quick and easy: You don’t need fancy ingredients or hours of prep.
- Full of flavor: Crispy gnocchi, caramelized pumpkin, and nutty brown butter = magic.
- Perfect for fall (or anytime): Pumpkin makes it seasonal, but honestly, it’s delicious year-round.
- Comfort food at its best: Each bite is warm, rich, and satisfying.
Ingredients You’ll Need
You don’t need much to make this recipe. Here’s the list:
- Gnocchi (store-bought or homemade, about 500g)
- Pumpkin (peeled, diced into cubes, about 3 cups)
- Butter (unsalted, ½ cup)
- Garlic (2–3 cloves, minced)
- Fresh sage or thyme (a few sprigs, optional but adds amazing flavor)
- Olive oil (for roasting pumpkin)
- Salt and pepper (to taste)
- Parmesan cheese (for serving, optional but highly recommended)
That’s it—simple, pantry-friendly ingredients that transform into something special.
Roasting the Pumpkin
The first step is roasting the pumpkin. Roasting brings out its natural sweetness and gives it that golden, caramelized edge we all love.
- Preheat your oven to 400°F (200°C).
- Toss the pumpkin cubes with olive oil, salt, and pepper.
- Spread them out on a baking sheet in a single layer.
- Roast for 25–30 minutes until tender and lightly golden on the edges.
You’ll know it’s ready when the pumpkin is fork-tender and smells sweet and toasty.
Making the Crispy Gnocchi
Now, here’s where the fun begins. Instead of boiling the gnocchi, we’re going to pan-fry them to get that crispy outside while keeping the inside soft and pillowy.
- Heat a large skillet over medium heat.
- Add a little olive oil or butter.
- Toss in the gnocchi and cook for 6–8 minutes, stirring occasionally, until golden and crisp on the outside.
The gnocchi will puff up slightly and turn beautifully golden brown. This texture is what makes the dish stand out.
The Brown Butter Sauce
Brown butter is the heart of this recipe. It’s rich, nutty, and ties everything together.
- In the same skillet, add the butter and let it melt over medium heat.
- Once melted, add garlic and sage (if using).
- Keep cooking until the butter foams and turns a golden-brown color with a nutty aroma.
Be careful not to burn it—watch closely. The moment it smells nutty and looks golden, it’s ready.
Bringing It All Together
Here’s where the magic happens.
- Add the roasted pumpkin to the skillet with the brown butter and garlic.
- Toss in the crispy gnocchi.
- Gently stir everything so the butter coats each piece.
- Season with extra salt and pepper if needed.
- Finish with grated Parmesan cheese.
The result? A warm, golden, crispy, buttery, slightly sweet dish that’s pure comfort.
Tips to Make It Even Better
- Use fresh gnocchi if you can—it crisps up better than vacuum-packed.
- Don’t overcrowd the pan while crisping the gnocchi, or they won’t get golden.
- If you love a little kick, sprinkle in some chili flakes when making the brown butter.
- For extra creaminess, toss in a splash of cream at the end (totally optional).
Serving Ideas
This dish is hearty enough on its own, but you can also:
- Serve with a simple green salad for balance.
- Add toasted pine nuts or walnuts for crunch.
- Pair it with a glass of white wine for a cozy dinner.
FAQs About Crisp Gnocchi and Roast Pumpkin in Brown Butter
Q: Can I use sweet potato instead of pumpkin?
Yes! Sweet potato works beautifully in this recipe. Just roast it the same way.
Q: Can I make this ahead of time?
You can roast the pumpkin ahead, but crisp the gnocchi and make the brown butter right before serving for the best texture.
Q: Can I use frozen gnocchi?
Yes, but thaw it first before crisping in the pan, or it may get soggy.
Q: What if I don’t have fresh sage?
Thyme, rosemary, or even dried herbs work fine. Fresh herbs just add that extra punch.
Q: Is this recipe vegetarian?
Yes! Just make sure to use vegetarian-friendly Parmesan (some brands use animal rennet).
This Crisp Gnocchi and Roast Pumpkin in Brown Butter is one of those recipes that feels fancy but is secretly simple. It’s cozy, flavorful, and perfect for when you want something special without spending all night cooking.
