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Pan Fried Gnocchi with Roasted Pumpkin and Spinach Recipe

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4.2 from 71 reviews

A delicious and comforting dish featuring soft, fluffy gnocchi pan-fried to a golden crust and tossed with roasted pumpkin and fresh spinach in a flavorful butter sauce. Pumpkin adds a subtle sweetness and reduces the overall calorie count, making this an ideal hearty yet balanced dinner.

  • Total Time: 35 minutes
  • Yield: 2 servings

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 also ok, just add more salt)
  • 1 large garlic clove, minced
  • 80g (2.5oz) baby spinach leaves
  • 1/2 tsp fresh sage, finely sliced
  • Salt and pepper, to taste
  • Parmesan cheese, freshly grated, for serving

Instructions

  1. Roast Pumpkin: Preheat oven to 200°C (390°F). Place pumpkin pieces in a large bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly, spread on a baking tray, and roast for 20-25 minutes, turning once, until golden and tender. Set aside.
  2. Cook Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions, or until gnocchi float to the surface. Reserve a large mug of cooking water, then drain the gnocchi.
  3. Pan Fry Gnocchi: In a skillet, melt butter over medium-high heat until foaming. Add gnocchi immediately, stir, and increase heat to high. Let cook undisturbed for about 30 seconds to develop a golden crust on one side.
  4. Add Aromatics: Add minced garlic and fresh sage to the skillet. Stir and toss the gnocchi for no longer than 1.5 minutes, making a total pan-frying time of about 2 minutes, until gnocchi is golden on all sides.
  5. Create Sauce: Pour in about 3/4 cup of the reserved gnocchi cooking water. Toss to coat; the water will quickly evaporate, transforming into a rich butter sauce.
  6. Toss with Pumpkin and Spinach: Add the roasted pumpkin, baby spinach leaves, and another 1/4 cup cooking water. Stir quickly to combine and wilt the spinach. Season with salt and pepper to taste.
  7. Serve: Plate the gnocchi mixture immediately, topping with freshly grated Parmesan cheese. Enjoy warm.

Notes

  • Both refrigerated and shelf-stable store-bought gnocchi work well; Italian deli brands tend to be especially tasty.
  • Do not over-pan-fry gnocchi; frying longer than 2 minutes can make the interior chewy, which diminishes the texture experience.
  • The pumpkin adds sweetness and lowers calories compared to using gnocchi alone.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Frying
  • Cuisine: Italian

Find it online: https://recipesvibe.com/pan-fried-gnocchi-with-roasted-pumpkin-and-spinach-recipe/