Pumpkin gnocchi pan as a warming autumn recipe with seasonal ingredients and strong flavours
Autumn Recipe

Pumpkin gnocchi pan

Roast the hokkaido cubes until soft, brown the gnocchi separately and combine them with sage butter, garlic and Parmesan. Roast the pumpkin and gnocchi in portions to ensure that they both colour and do not soften in the leaking liquid. Butternut works instead of hokkaido, roasted hazelnuts complement the sage butter.

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Total time 35 min
Calories 590 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

What matters with a pumpkin gnocchi pan

Fry the pumpkin and gnocchi in portions to ensure that they both get colour and do not soften in leaking liquid. Roast the hokkaido cubes until soft, brown the gnocchi separately and combine both with sage butter, garlic and Parmesan. Butternut works instead of hokkaido, roasted hazelnuts complement the sage butter.

Quick Dinners Vegetarian Dinners Lunch Dinner

Recipe

Pumpkin gnocchi pan

Roast the hokkaido cubes until soft, brown gnocchi separately and combine both with sage butter, garlic and Parmesan. Fry the pumpkin and gnocchi in portions to ensure that they both colour and do not soften in any leaking liquid.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Hokkaido pumpkin: dice. Parmesan: grate. Garlic clove: chop.

  2. 2

    Prepare

    Roast the hokkaido cubes until soft, browned gnocchi separately and mixed with sage butter, garlic and Parmesan.

  3. 3

    Check for doneness

    Fry the pumpkin and gnocchi in portions to ensure that they both turn colour and do not soften in leaking liquid.

  4. 4

    Serve

    Swirl the gnocchi and pumpkin until the surface is lightly browned. Add sage butter, Parmesan and pepper at the end and serve hot.

Kitchen know-how

Tips for Pumpkin gnocchi pan

Important for pumpkin gnocchi pan

Fry the pumpkin and gnocchi in portions to ensure that they both turn colour and do not soften in leaking liquid.

Variations

How to adapt this recipe

Butternut works instead of hokkaido, roasted hazelnuts complement sage butter.

Nutrition per serving

590kcal
78.0 gCarbohydrates
18.0 gProtein
22.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Pumpkin gnocchi pan

Weigh the gnocchi, prepare the hokkaido pumpkin and butter separately, then start the main cooking process for the pumpkin gnocchi pan.

Fry the pumpkin and gnocchi in portions to ensure that they both turn colour and do not soften in leaking liquid.

Cool the pumpkin gnocchi pan quickly. If you heat it again, please note: Fry the pumpkin and gnocchi in portions so that they both become coloured and do not soften in leaking liquid.

Butternut works instead of hokkaido, roasted hazelnuts complement sage butter.

Keep cooking

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