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Baked Gnocchi with Pumpkin, Sage, and Brown Butter - photo 1
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Baked Gnocchi with Pumpkin, Sage, and Brown Butter

Wegetariańskie Any Main Dishes Pasta and Risotto 50 min Medium 7 wyświetleń ~23.19 PLN - (0)
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Description

This dish is the essence of autumn on a plate – incredibly aromatic, hearty, and simple to prepare, while also looking like it came from the best restaurant. Instead of traditional cooking, the gnocchi are baked in the oven together with pieces of sweet hokkaido pumpkin, which makes their skin wonderfully crispy while the inside remains soft and fluffy. The whole dish is enveloped in a brown butter sauce (beurre noisette), which brings a deep, nutty aroma that perfectly complements the earthy flavor of fresh sage. The dish is not only a feast for the palate but also for the eyes – the intense orange of the pumpkin beautifully contrasts with the green of the sage and the gold of the gnocchi. It is the perfect option for a quick yet elegant lunch on a chilly day or for a dinner that will surely impress guests.

Składniki (10)

Servings:
2
  • Potato gnocchi 500 g
  • Hokkaido pumpkin 400 g
  • Butter 60 g
  • Fresh sage 0.3 pęczków
  • Extra virgin olive oil 0.2 łyżek
  • Sea salt 2 g
  • Parmesan 30 g
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~23.19 PLN (11.59 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation and baking

1

Start by preheating the oven. Set it to 200°C with the convection function (or 220°C in top-bottom mode). Prepare a large, flat baking tray and line it with baking paper. This way, nothing will stick, and cleaning up will be much easier.

Preheating the oven is the first step in many baked dish recipes. It ensures even baking from the very start. Use the largest baking sheet you have so that the ingredients have space and can roast rather than steam.
2

Thoroughly wash the hokkaido pumpkin under running water. Dry it with a paper towel. Using a large, sharp knife, cut the pumpkin in half. Then, using a spoon, scoop out the seeds and fibrous flesh from both halves. Cut the pumpkin halves into thicker slices, and then into cubes with sides of about 2 cm. Remember, there is no need to peel the hokkaido pumpkin!

Ingredients: Hokkaido pumpkin
Be careful when cutting hard pumpkin - the knife must be sharp, and the board stable. Even pieces of pumpkin will ensure that they all bake at the same time. Pieces that are too small may burn, while those that are too large will remain hard.
3

On the prepared baking sheet, place the gnocchi and the chopped pumpkin. Spread them evenly in a single layer. Drizzle everything with olive oil, then sprinkle with salt and freshly ground black pepper. Gently but thoroughly mix everything with your hands, so that each piece of pumpkin and each gnocchi is coated with a thin layer of oil and seasoning.

Ingredients: Potato gnocchi, Hokkaido pumpkin, Extra virgin olive oil, Sea salt, Pieprz czarny świeżo mielony
It's best to mix the ingredients directly on the baking sheet - it means less washing up. Make sure the ingredients are not crowded. If they don't fit in a single layer, use two sheets. This is crucial for achieving crispiness.
4

Place the baking tray in the preheated oven. Bake for about 20-25 minutes. Halfway through baking, after about 10-12 minutes, remove the tray and stir the ingredients with a spatula to ensure they brown evenly. The dish is ready when the gnocchi are golden and slightly crispy on the outside, and the pumpkin is soft (you can check this by piercing a piece with a fork).

Every oven is different, so keep an eye on the dish towards the end of baking. The gnocchi should be appetizingly browned but not burnt. Stirring halfway through is important to avoid burning on one side.

Brown Butter Sauce

5

At the end of baking the gnocchi, prepare the sauce. In a small pan or a saucepan with a light-colored bottom, place the butter. Wash and thoroughly dry the sage leaves. This is very important - water in contact with hot fat will splatter.

Ingredients: Butter, Fresh sage
Using a pan with a light bottom (e.g., stainless steel) will allow you to accurately control the color of the butter. On a dark pan, it's easy to miss the moment when the butter is ready and burn it. Thoroughly drying the herbs is key to safety and achieving crispy leaves.
6

Heat the butter over medium heat. It will initially melt, then start to foam and sizzle. Don't walk away from the pan! Stir it occasionally in circular motions. After about 3-5 minutes, the foam will begin to subside, and brown specks will appear at the bottom (these are burnt milk solids). The butter will take on an amber color and start to smell intensely nutty. At this point, remove the pan from the heat, add the sage leaves (be careful, it may splatter!), and stir. The sage will become crispy in the hot butter.

Ingredients: Butter, Fresh sage
This is the most important step! The key is constant observation. The difference between perfect brown butter and burnt butter is a matter of seconds. As soon as you smell the nutty aroma and see the brown specks, immediately remove it from the heat, as it will continue to cook from the heat of the pan.

Combining and serving

7

Remove the baked gnocchi and pumpkin from the oven. Immediately drizzle them with hot butter sauce and crispy sage. Gently mix everything with a wide spatula to ensure the sauce coats every piece. If you are using walnuts, chop them coarsely and add them at this point.

Ingredients: Walnuts
It's best to drizzle the ingredients with the sauce while they are still hot, straight from the oven. This way, the flavors will blend better. Gently mix to avoid mashing the soft pumpkin.
8

Transfer the dish to plates or deep bowls. Generously sprinkle freshly grated Parmesan on top. Additionally, to enhance the flavor, you can sprinkle the dish with chili flakes. Serve immediately while it is hot and crispy.

Ingredients: Parmesan, Chili flakes
Use a fine grater for the parmesan to achieve a delicate, fluffy cloud of cheese. The dish tastes best right after preparation, when the contrasts of temperature and texture are most pronounced.

Fun Fact

💡

Brown butter sauce, known in France as 'beurre noisette', which literally means 'nutty butter', is a classic culinary technique. The name comes from the intense, nutty aroma that develops during the heating and browning of the milk solids in the butter. It’s a simple way to add incredible depth of flavor to many dishes, from fish to vegetables and desserts.

Best for

Elegancka kolacja we dwoje Jesienny obiad Szybkie danie na poprawę nastroju Danie na spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the dish in slightly warmed, deep plates or bowls to keep it warm longer. It pairs perfectly with a glass of light white wine, such as Pinot Grigio or Sauvignon Blanc. For an extra touch of freshness, you can drizzle the dish with a few drops of lemon juice just before serving.

🥡 Storage

The dish tastes best when freshly prepared. If there are leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, it's best to place them in a pan with a bit of butter or oil and heat over medium heat until the gnocchi regain some of their crispiness. Reheating in the microwave will make them soft and rubbery.

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