Crispy Roasted Pumpkin Gnocchi with Burrata, Sage, Candied Pecans & Hot Honey

Crispy Roasted Pumpkin Gnocchi with Burrata, Sage, Candied Pecans & Hot Honey is a cosy, flavour-packed dish that brings together golden crispy gnocchi, tender caramelised pumpkin, creamy burrata, fragrant sage, crunchy candied pecans, and a drizzle of hot honey. Every bite balances sweet, savoury, creamy, and crisp textures.

This easy skillet-style meal feels special enough for entertaining but is simple enough for a comforting weeknight dinner. The roasted pumpkin adds natural sweetness, while Parmesan, fresh sage, and hot honey bring everything together with plenty of flavour.

Ingredients

For the Roasted Pumpkin:

• 3 cups pumpkin or butternut squash, peeled, seeded, and cubed (420 g)
• 1 tbsp olive oil (15 ml)
• 1 tbsp maple syrup (20 g)
• ½ tsp garlic powder (1.5 g)
• ½ tsp dried sage (0.5 g)
• ½ tsp kosher salt (3 g)
• ¼ tsp black pepper (0.5 g)

For the Gnocchi:

• 1 lb potato gnocchi (450 g)
• 2 tbsp olive oil (30 ml)
• 2 tbsp unsalted butter (28 g)
• 1 tbsp fresh sage leaves, finely chopped (3 g)
• ½ tsp garlic powder (1.5 g)
• ¼ tsp kosher salt (1.5 g)
• ¼ tsp black pepper (0.5 g)

For the Candied Pecans:

• ¾ cup pecan halves, roughly chopped (85 g)
• 1 tbsp maple syrup (20 g)
• 1 tbsp brown sugar (12 g)
• 1 tbsp unsalted butter (14 g)
• Pinch of kosher salt

For the Topping:

• 1 ball burrata cheese (125 g)
• 2 tbsp hot honey (42 g)
• 2 tbsp fresh sage leaves (6 g)
• 2 tbsp grated Parmesan cheese (10 g)

For Garnish (optional):

• 1 tbsp fresh thyme leaves (3 g)
• 1 tbsp pomegranate arils (15 g)

How to Make It

1. Roast the Pumpkin

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss the pumpkin or butternut squash cubes with olive oil, maple syrup, garlic powder, dried sage, salt, and black pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet.

Roast for 25–30 minutes, turning the pieces halfway through, until the pumpkin is tender and caramelised around the edges.

2. Cook the Gnocchi

Meanwhile, bring a large pot of salted water to a boil. Cook the gnocchi according to the package directions until they float to the surface. Drain well and gently pat them dry with a clean kitchen towel or paper towel to remove excess moisture. This helps the gnocchi become crisp when cooked in the skillet.

3. Crisp the Gnocchi

Heat a large oven-safe skillet over medium-high heat. Add the olive oil and butter. Once the butter has melted, add the gnocchi in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and crisp on the outside.

Add the chopped fresh sage, garlic powder, salt, and black pepper. Toss gently and cook for another 1–2 minutes, until the sage is fragrant and the gnocchi are well seasoned.

4. Combine the Pumpkin and Gnocchi

Add the roasted pumpkin to the skillet with the crispy gnocchi. Gently toss everything together, taking care not to break up the roasted pumpkin. Keep the skillet over low heat just long enough to bring the ingredients together.

5. Make the Candied Pecans

Heat a small skillet over medium-low heat. Add the pecans, maple syrup, brown sugar, butter, and a pinch of salt. Cook for 3–4 minutes, stirring frequently, until the pecans are glossy and caramelised.

Transfer the candied pecans to a sheet of parchment paper and allow them to cool. They will become firmer and crispier as they cool.

6. Assemble the Dish

Scatter the candied pecans over the roasted pumpkin and crispy gnocchi. Place the burrata in the centre of the skillet or tear it into large pieces and distribute it over the top.

Drizzle the hot honey evenly over the gnocchi, pumpkin, and burrata. Finish with fresh sage, grated Parmesan, and optional thyme leaves and pomegranate arils.

7. Serve

Serve immediately while the gnocchi are crisp, the pumpkin is warm, and the burrata is creamy. Spoon some of the burrata onto each serving so it mixes with the warm gnocchi, sweet pumpkin, crunchy pecans, and hot honey.

Why This Recipe Works

This recipe brings together several contrasting textures in one skillet. The gnocchi become golden and crisp on the outside while remaining soft inside, while the roasted pumpkin develops caramelised edges and a naturally sweet flavour. Creamy burrata provides a rich contrast to the crisp elements.

The combination of maple-glazed pecans and hot honey adds layers of sweetness, while sage, garlic, Parmesan, and black pepper keep the dish balanced with savoury flavour. The optional pomegranate arils also add a fresh, colourful finishing touch.

Tips for the Best Crispy Roasted Pumpkin Gnocchi

• Dry the gnocchi well: Excess moisture can prevent the gnocchi from becoming properly golden and crisp in the skillet.
• Give the gnocchi space: Cook them in a single layer so they have enough contact with the hot skillet to develop a crisp exterior.
• Watch the pecans: The maple syrup and brown sugar can caramelise quickly, so stir frequently and keep the heat at medium-low.
• Let the pecans cool: Allowing the candied pecans to cool on parchment helps them become crunchy before adding them to the dish.
• Add the burrata last: Place the burrata over the warm gnocchi just before serving so it stays creamy and distinct.
• Drizzle the hot honey at the end: Adding it just before serving keeps its sweet-spicy flavour fresh and evenly distributed.

Serving Suggestions

This gnocchi is satisfying enough to serve as a complete meal, especially with a simple green salad on the side. A crisp salad with lemon or balsamic dressing can provide a fresh contrast to the creamy burrata and caramelised pumpkin.

For entertaining, serve the gnocchi directly from the skillet and finish it at the table with extra Parmesan, fresh sage, candied pecans, and a little additional hot honey.

Frequently Asked Questions

Can I use butternut squash instead of pumpkin?

Yes. Butternut squash works very well in this recipe and can be used in the same quantity. Cut it into evenly sized cubes so the pieces roast at a similar rate.

Can I use a different type of gnocchi?

Yes. Potato gnocchi are used here, but another packaged gnocchi variety can also work. Follow the cooking directions for the specific gnocchi you are using before crisping them in the skillet.

Can I make the candied pecans ahead of time?

Yes. The candied pecans can be prepared ahead and allowed to cool completely before being stored in an airtight container. Add them to the dish just before serving so they retain their crunch.

Can I substitute the burrata?

If burrata is not available, fresh mozzarella can provide a similar mild, creamy element. You can also use another soft cheese that complements the pumpkin and sage.

Can I leave out the hot honey?

Yes. The dish will still have plenty of flavour from the maple-roasted pumpkin, sage, Parmesan, and candied pecans. For a milder finish, use regular honey instead.

How should I keep the gnocchi crispy?

For the best texture, serve the dish immediately after assembling it. Avoid covering the skillet for an extended period because trapped steam can soften the crispy gnocchi.

Nutrition & Timing

Details	Amount
Servings	4
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Calories	590
Protein	16 g
Carbohydrates	72 g
Fat	28 g
Fiber	7 g
Sugar	22 g
Sodium	780 mg

Final Thoughts

Crispy Roasted Pumpkin Gnocchi with Burrata, Sage, Candied Pecans & Hot Honey is a comforting combination of golden gnocchi, sweet roasted pumpkin, creamy burrata, crunchy pecans, and fragrant herbs. The contrast between the warm ingredients and cool, creamy burrata makes every bite especially satisfying.

Finished with hot honey, Parmesan, and optional pomegranate arils, this colourful skillet dish is an easy way to turn simple ingredients into a cosy meal that feels perfect for autumn dinners, gatherings, or a relaxed weekend meal.

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