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Gnocchi with roasted pumpkin and sage burnt butter sauce
Gnocchi with roasted pumpkin and sage burnt butter sauce
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Impressively simple recipe that's a breeze to make.
Ingredients:
  • 1/2 small butternut pumpkin, peeled, seeded, cut into 2cm cubes
  • 500g fresh gnocchi
  • 175g unsalted butter
  • 82.50 ml sage leaves
  • shaved parmesan, to serve
Instructions:
  • Preheat the oven to 190°C. Place pumpkin on a baking tray lined with parchment paper and give it a light spray of olive oil. Roast for 20 minutes, or until tender. Set aside on a plate and cover to keep warm.
  • Boil gnocchi in a large pot of salted water until perfectly tender.
  • In a small saucepan over medium-low heat, melt butter until it just starts to turn brown, about 3-4 minutes. Add sage and cook until crisp, about 1 minute. Remove sage with a slotted spoon, drain on paper towel, then continue cooking butter until golden brown over low heat.
  • After draining the gnocchi, transfer to a large bowl and mix in the pumpkin. Season the mixture with salt and pepper, gently toss to blend flavors. To serve, scoop the gnocchi into individual bowls, drizzle the butter sauce over them, and garnish with sage leaves and shaved parmesan.

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