1 Pack of Gnocchi, LaManna
300g Pumpkin, diced, LaManna (roasted in Air Fryer)
125g Butter, Delbocia
50ml Extra virgin olive oil
1/2 Bunch of sage leaves, picked
3 tbs Parmesan
Pinch of black pepper, to serve
Pinch of salt
Method
- Coat diced pumpkin in olive oil and salt & place in an air fryer, cook for 15-20 minutes at 180°C, then set aside.
- Place a pot of water onto the stove and bring to a boil, salting the water generously.
- Place gnocchi into boiling water & cook until the gnocchi starts to float, remove from water & set aside.
- Place butter into a pan over a medium-low heat & begin to melt.
- Continue to cook until the butter foams, turns golden brown & smells nutty.
- Add in sage & allow to become crispy before removing from heat.
- Add the roasted pumpkin, cooked gnocchi & parmesan to the pan with the burnt butter. Toss gently to coat, allowing the gnocchi to take on some golden colour.
- Season generously with black pepper before serving.
About this recipe
What type of gnocchi should I use?
You can use fresh, store-bought, or homemade gnocchi. LaManna gnocchi is a great option for convenience with authentic flavor.
How do I know when gnocchi is cooked?
Gnocchi is ready when it floats to the surface of boiling water. Remove it immediately to prevent overcooking.
Can I roast the pumpkin in the oven instead of an air fryer?
Yes, roast at 200°C for 20–25 minutes until golden and tender. The oven method works just as well if you don’t have an air fryer.
How do I make burnt butter?
Cook butter over medium-low heat until it foams and turns golden brown, with a nutty aroma. Watch carefully so it doesn’t burn.
Can I make this recipe vegetarian?
Yes, it’s already vegetarian-friendly. Just ensure the parmesan is vegetarian, as some cheeses use animal rennet.
What can I serve with gnocchi with sage and burnt butter?
It pairs beautifully with a fresh green salad or garlic bread. A crisp white wine like Chardonnay or Pinot Grigio is also a good match.
Can I prepare this recipe ahead of time?
This dish is best enjoyed fresh, but you can roast the pumpkin in advance and reheat it before tossing with the gnocchi and burnt butter sauce.
How do I stop gnocchi from going soggy?
Once cooked, remove gnocchi from the water as soon as it floats. Toss it straight into the sauce to keep the texture light and pillowy.
