Description
Golden crispy gnocchi and caramelised roasted pumpkin are combined with creamy burrata, fragrant sage, crunchy candied pecans, Parmesan, and a drizzle of hot honey for a cosy dish with sweet, savoury, creamy, and crisp textures.
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)
Instructions
1. 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 in a single layer on the prepared baking sheet.
2. Roast the pumpkin for 25–30 minutes, turning the pieces halfway through, until tender and caramelised around the edges.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Transfer the candied pecans to a sheet of parchment paper and allow them to cool completely so they become firmer and crispier.
9. 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.
10. Drizzle the hot honey evenly over the gnocchi, pumpkin, and burrata. Finish with fresh sage, grated Parmesan, and optional thyme leaves and pomegranate arils.
11. 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.
Notes
Dry the gnocchi well before crisping them because excess moisture can prevent them from becoming properly golden. Cook the gnocchi in a single layer so they have enough contact with the hot skillet to develop a crisp exterior. Watch the candied pecans carefully because the maple syrup and brown sugar can caramelise quickly. Allow the candied pecans to cool on parchment so they become crunchy before adding them to the dish. Place the burrata over the warm gnocchi just before serving so it stays creamy and distinct. Drizzle the hot honey at the end to keep its sweet-spicy flavour fresh. Butternut squash can be used instead of pumpkin in the same quantity. Cut it into evenly sized cubes for even roasting. Another packaged gnocchi variety can be used instead of potato gnocchi; follow its package cooking directions before crisping. The candied pecans can be prepared ahead and stored in an airtight container once completely cool. Fresh mozzarella can be substituted for burrata if needed. Regular honey can be used instead of hot honey for a milder finish. Serve immediately after assembling to keep the gnocchi crisp. Avoid covering the skillet for an extended period because trapped steam can soften them. Serve with a simple green salad with lemon or balsamic dressing for a fresh contrast. For entertaining, serve directly from the skillet with extra Parmesan, fresh sage, candied pecans, and hot honey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian