Maria's

Potato Gnocchi, Pan Fried with Roasted Pumpkin

Prep Time: 15 minutes (assuming pumpkin is already roasted)

Cooking Time: 10-12 minutes

Serves: 4

Ingredients

  • 400g Casa Della Pasta Maria’s Potato Gnocchi
  • 50g unsalted butter
  • 2 cloves garlic, thinly sliced
  • 10 fresh sage leaves
  • 1 cup gnocchi cooking water (reserved)
  • 2 cups diced roasted pumpkin (about 300g)
  • Salt and freshly ground black pepper to taste
  • Freshly grated Parmesan cheese, for serving
  • Rocket leaves, for garnish
  • Crème fraîche, for garnish (optional)
Potato Gnocchi, Pan Fried with Roasted Pumpkin

Method

  1. Cook Casa Della Pasta Maria’s Potato Gnocchii according to the packet directions, or until the gnocchi pops to the surface of the boiling water. Drain the gnocchi, reserving about 1 cup of the cooking water.
  2. Place the butter in a large skillet or frying pan over medium-high heat. Once the butter has melted and begins to foam, immediately add the drained gnocchi to the pan.
  3. Stir the gnocchi and turn up the heat to high. Leave the gnocchi to cook without stirring for about 30 seconds to allow it to develop a golden crust on one side.
  4. Add the thinly sliced garlic and sage leaves to the pan. Stir and toss the gnocchi for no longer than 1 ½ minutes (for a total of 2 minutes of pan-frying) until the gnocchi is golden brown on both sides. Be careful not to burn the garlic.
  5. Pour about ½ cup of the reserved gnocchi cooking water into the skillet and toss the gnocchi. The water will evaporate quickly and transform into a light sauce coating the gnocchi.
  6. Add the diced roasted pumpkin to the pan, along with the remaining reserved gnocchi cooking water.
  7. Stir quickly to combine all the ingredients and allow the spinach to wilt slightly. Season the mixture with salt and freshly ground black pepper to taste.
  8. Toss Maria’s gnocchi, pumpkin to ensure everything is well combined and heated through.
  9. Serve the pan-fried gnocchi immediately in bowls.
  10. Garnish each serving with freshly grated Parmesan cheese, a small handful of rocket leaves, and a dollop of crème fraîche (if using).
Potato Gnocchi Front