Gnocchi with Butternut Pumpkin and Sage Burnt Butter
A comforting autumn dish that looks and tastes delicious. Gnocchi, butternut pumpkin, a little chilli, sage, goat’s cheese and parmesan cheese ready in under 20 minutes on a weeknight.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 generous serves
g/1.7lb butternut pumpkin (peeled, deseeded and cut into 1 cm cubes)
g/1lb good-quality store bought gnocchi
g/1.4oz fresh goat’s cheese
handful baby rocker/arugula (I used micro green rocket)
handful grated parmasean
Heat 1 Tbsp olive oil in a non-stick frypan (see note) over medium-high heat. Add pumpkin and cook until starting to brown on the outside and soft and tender on the middle, about 10 min. Sprinkle over chilli flakes and salt and pepper to taste. Set aside 1/3 of the pumpkin.
Take 2/3 pumpkin and place in a food processor or blender. Add garlic and 2 Tbsp water and blend until smooth. Set aside.
Place frypan back on a medium-high heat and add remaining 1 Tbsp olive oil. We will use this to fry the gnocchi once it has been cooked.
Bring a large pot of water to the boil. Add a couple of Tbsp of salt (you want your pasta cooking water as salty as the sea) then add the gnocchi. Wait for the gnocchi to rise to the surface (this indicates that it is cooked), about 2 min, then using a slotted spoon, gently remove and place in the hot frypan. Cook until gnocchi is starting to brown and form a delicious crust, 3-5 min. Remove and set aside.
Return frypan back a medium-high heat and add butter. Allow butter to bubble then start to foam. As soon as it starts to foam add the sage leaves. The butter will quickly brown once it starts to foam. When the sage leaves are looking crispy and the butter is starting to brown remove from the heat immediately. Remove sage leaves with a slotted spoon and transfer to a piece of kitchen paper, they will continue to crisp up as they cool.
To assemble, divide the pumpkin puree between the plates and smear over the bottom of the plates. Scatter around gnocchi, pumpkin cubes and sage leaves. Divide goat’s cheese between plates and scatter around also. Drizzle over burnt butter sauce and top with grated parmesan cheese and rocket/arugula. If desired, sprinkle over extra chilli flakes. Serve immediately.
I have tried making this dish many a times, unsuccessfully, with a regular fry pan but you really need a non-stick one for this. The gnocchi is notorious for sticking. I have a Circulon frypan which I love (note, I am not sponsored by Circulon). They can be a little pricey but I picked mine up on sale for 60 percent off.