Pan Fried Gnocchi with Pumpkin & Spinach

Name: Pan Fried Gnocchi with Pumpkin & Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 serving
Ingredients: 500g/1lb pumpkin, cut into 2cm / 4/5" pieces; 1 tbsp olive oil; 350g/12oz gnocchi, store bought; 45g / 3 tbsp butter, salted (unsalted also ok, just add more salt); 1 garlic clove (large), minced; 80g / 2.5oz baby spinach leaves; 1/2 tsp fresh sage, finely sliced; salt & pepper; Parmesan cheese, freshly grated

User Reviews

4.9

84 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
2
Calories
648 kcal
Course
Main Course, Dinner

Pan Fried Gnocchi with Pumpkin & Spinach

Zeke Lloyd

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{See video below} Soft fluffy gnocchi, pan fried in butter to create a beautiful golden crust then tossed with roasted pumpkin & spinach in a butter sauce. I use pumpkin to fill out this recipe because it has far less calories than gnocchi for the same weight and it adds a gorgeous flavour to this dish!

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Ingredients

Servings

500g/1lb pumpkin, cut into 2cm / 4/5" pieces
1 tbsp olive oil
350g/12oz gnocchi, store bought (Note 1)
45g / 3 tbsp butter, salted (unsalted also ok, just add more salt)
1 garlic clove (large), minced
80g / 2.5oz baby spinach leaves
1/2 tsp fresh sage, finely sliced
salt & pepper
Parmesan cheese, freshly grated

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Instructions

Preheat oven to 200C/390F. Place pumpkin in a large bowl, drizzle with oil, sprinkle with salt and pepper. Toss to coat, spread out on tray and bake for 20 - 25 minutes, turning once, until golden and soft inside. Set aside.
Bring a large pot of water to the boil, add a good pinch of salt. Cook gnocchi according to packet directions, or until gnocchi pops to the surface of the water (see video). SCOOP OUT a large mug of cooking water, then drain gnocchi.
Place butter in a skillet then put on the stove over medium high heat. Once it foams, add gnocchi immediately. Stir, turn up the heat to high, then leave to cook for about 30 seconds.
Add garlic and sage, then stir / toss for no longer than 1 1/2 minutes (i.e. 2 minutes in total - see note 2) until gnocchi is golden on both sides.
Add about 3/4 cup of gnocchi cooking water and toss - the water will evaporate quickly and transform into a sauce.
Then add the pumpkin, spinach and about 1/4 cup of cooking water. Stir quickly , then season with salt and pepper. Toss then serve immediately with freshly grated parmesan.

Notes

I use both refrigerated and non refrigerated store bought gnocchi. I don't have a favourite brand, but the ones you get from Italian delis are extra great!
If you pan fry gnocchi for too long, it becomes chewy inside which is not very nice! That's why I limit the pan frying to 2 minutes.
Pan Fried Gnocchi with Pumpkin and Spinach nutrition per serving.