Ingredients
For the Gnocchi
- 1 lb gnocchi (from 1 standard package)
- 2 tablespoons salted butter (for frying)
For the Pumpkin Sauce
- 7.5 oz pumpkin purée (half of a 15 oz can)
- 1 tablespoon salted butter
- ½ tablespoon freshly minced garlic
- ¼ cup chicken or vegetable stock
- 1 tablespoon cornstarch
- ¼ cup half and half
- 1 tablespoon light brown sugar
- ⅛ teaspoon ground thyme (optional)
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup freshly grated Parmesan cheese, plus more for topping
- 1 tablespoon fresh thyme leaves (optional, for topping)
Instructions
- Prepare the thickening mixture: Dissolve 1 tablespoon of cornstarch in ¼ cup chicken or vegetable stock in a small bowl and set aside. Grate the Parmesan cheese and have it ready for later use.
- Pan-fry the gnocchi: In a medium skillet, melt 2 tablespoons of salted butter over medium to medium-low heat. Add the gnocchi directly from the package, breaking apart any pieces stuck together. Toss to coat evenly with butter. Cook, stirring occasionally, until the gnocchi are golden brown and crispy on the outside but soft inside, about 10 minutes.
- Browning the butter: In a large skillet, melt 1 tablespoon of butter over medium heat. Stir frequently and cook until the butter browns and emits a nutty aroma, about 1 to 3 minutes, depending on your stove’s temperature.
- Sauté the garlic: Add the minced garlic to the browned butter and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Make the pumpkin sauce: Quickly stir in the pumpkin purée to incorporate it into the garlic browned butter. Add the stock and cornstarch mixture along with the half and half. Bring to a gentle simmer over medium heat.
- Simmer the sauce: Let the pumpkin sauce cook down, stirring occasionally, until it thickens to a creamy consistency, about 7 minutes. Meanwhile, add the brown sugar, ground thyme, ground nutmeg, and salt to the sauce.
- Finish the sauce: Remove the skillet from heat and stir in the grated Parmesan cheese until fully melted and incorporated into the sauce.
- Plate and serve: Spoon the pumpkin sauce onto serving plates, top with the crispy pan-fried gnocchi, and garnish with additional Parmesan cheese and fresh thyme leaves if desired. Serve immediately for best texture and flavor.
Notes
- Do not boil the gnocchi before pan-frying; cooking straight from the package ensures crispiness.
- Watch the butter carefully while browning to prevent burning; remove from heat once it smells nutty and turns golden.
- Adjust seasoning such as salt and spices to taste based on personal preference.
- Use vegetable stock for a vegetarian version, or chicken stock for more depth of flavor.
- For a dairy-free option, substitute butter and half and half with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
