Brown Butter Sage & Pumpkin Gnocchi

This easy gnocchi recipe marries perfectly crisped sage leaves and hearty roasted pumpkin with little bites of gnocchi. It’s a wonderful recipe to have on hand for when you’d like to impress your dinner guests with minimal effort. Cozy, filling and seasonal, the only thing that could make this recipe better is an extra drizzle of Arbequina and sprinkle of parm on top.

Ingredients

15 oz of gnocchi
10-12 fresh sage leaves
3 cups fresh pumpkin, seeded and sliced into 2 inch long by 1 inch thick pieces.
1/2 teaspoon cumin
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon maple syrup
4 tbs California Olive Ranch Arbequina EVOO, divided
2 cloves garlic, minced
1/4 teaspoon pumpkin pie spice
2 teaspoons fine salt, divided
1/2 cup freshly grated parmesan cheese
5 tablespoons butter

Instructions

Preheat oven to 400F.
Add sliced pumpkin, 2 tbs of California Olive Ranch Arbequina EVOO, maple syrup, cumin, 1 teaspoon salt, pumpkin pie spice, garlic powder, paprika and cumin to a baking pan. Toss well.
Roast pumpkin in oven for 45 minutes, flipping at least once.
When pumpkin is nearly done cooking, cook gnocchi according to package instructions.
Preheat a skillet over medium heat and add butter and remaining 2 tbs of California Olive Ranch Arbequina and butter. Heat until butter has browned but not burned.
Add gnocchi, roasted pumpkin, sage leaves and salt to skillet and cook until gnocchi turns golden and crispy on the outside and sage has browned and crisped up.
Top gnocchi with freshly grated parmesan cheese, a drizzle of California Olive Ranch’s Arbequina and serve immediately.