Pan Fried Gnocchi with Pumpkin & Spinach
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
2
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Calories
648 kcal
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Course
Main Course, Dinner
Pan Fried Gnocchi with Pumpkin & Spinach
Description
Pan Fried Gnocchi with Pumpkin & Spinach brings together tender roasted pumpkin pieces and gnocchi cooked in butter to achieve a crisp exterior and soft interior. The pumpkin is oven-roasted until golden and soft, then combined with pan-fried gnocchi tossed with garlic and fresh sage, which infuse subtle aromatic notes.
The gnocchi cooking water is added during frying, quickly evaporating to create a delicate sauce that coats the ingredients without heaviness. Baby spinach is stirred in toward the end, wilting gently to preserve its fresh texture. Freshly grated Parmesan cheese adds a savory finish when serving.
This dish works well as a main course or hearty side. Its balance of textures—from crunchy pan-fried gnocchi edges to soft pumpkin—as well as the herbaceous and garlic flavors make it a satisfying meal, particularly in cooler months when pumpkin is in season. Quick pan-frying prevents the gnocchi from becoming overly chewy.
The recipe notes that store-bought gnocchi, whether refrigerated or at room temperature, can be used. It is important to limit pan frying to about two minutes to maintain proper gnocchi texture. Pumpkin pieces should be cut evenly to cook consistently.
Ingredients
- 500g/1lb pumpkin cut into 2 cm / 4 to 5 inch pieces
- 1 tbsp olive oil
- 350g/12oz gnocchi Note 1, store bought
- 45g / 3 tbsp butter salted (unsalted also ok, adjust salt
- 1 garlic clove (large), minced
- 80g / 2.5oz baby spinach leaves
- 1/2 tsp sage fresh, finely sliced
- salt
- black pepper
- Parmesan Cheese freshly grated
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
- Use either refrigerated or shelf-stable store-bought gnocchi; Italian deli varieties are especially good.
- Limit pan frying time to about 2 minutes to avoid a chewy gnocchi interior.
- Roast pumpkin pieces evenly cut to ensure uniform softening and browning.
- Reserve some gnocchi cooking water to create a light sauce when tossing ingredients together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Serving | 468g | |
| Calories | 648cal | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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