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Home Uncategorized

Pan Fried Gnocchi with Pumpkin & Spinach

By:Nagi
Published:22 Feb '17Updated:22 Jun '21
79 Comments
Recipe v Video v Dozer v

Pan fried gnocchi – crispy, golden and buttery on the outside, soft on the inside, tossed with roasted pumpkin and spinach. This is one of my favourite ways to make gnocchi without blowing my carb meter and making a dreamy buttery sauce without using tons of butter!

Pan Fried Gnocchi with Pumpkin and Spinach - Golden crispy on the outside, soft on the inside, with a butter sage sauce, roasted pumpkin and spinach. www.recipetineats.com

Pan Fried Gnocchi

I absolutely adore gnocchi. If I go to an Italian restaurant, chances are I’ll order gnocchi.

I put it above handmade pasta. That’s how much I love it.

And up until maybe a year ago, I was a total gnocchi snob. I would  only ever have fresh or homemade gnocchi. Scarred from my uni days when I made store bought gnocchi and it was so chewy and tasteless.

But in the years that have passed, I must say that packaged gnocchi has come a long way and now I happily use packaged gnocchi!

This gnocchi is served with a butter sauce which is a classic sauce for gnocchi.

What does Gnocchi taste like?

Gnocchi is a potato flour dumpling, so it tastes like a cross between pasta and mashed potato. It’s soft on the inside, and when pan fried like in this recipe, it’s crispy on the outside.

Plain gnocchi, like pasta, does not actually have much flavour in itself. So it’s used with sauces and ideal for add-ins, like pumpkin and spinach which is what I’m using here.

Pan Fried Gnocchi with Pumpkin and Spinach - Golden crispy on the outside, soft on the inside, with a butter sage sauce, roasted pumpkin and spinach. www.recipetineats.com

Filling out Gnocchi with Pumpkin

So nowadays, armed with the convenience of store bought gnocchi, the only thing that holds me back from a weekly gnocchi fix is that it’s so high in carbs.

250g/8oz of gnocchi has 90g of carbs, 400 calories. And it’s super dense so it’s only about 1 cup in volume which isn’t enough for a meal (at least, not for me!)

Add a sauce and the calorie count starts hiking up quite considerably….

So to “lighten” it up and fill it out more, I like to add roasted pumpkin which has only 20g of carbs and 85 calories per 250g/8oz, almost 1/4 of gnocchi!

Plus roasted pumpkin is so juicy, it provides more “wetness” to this dish instead of adding more butter.

Adding roasting pumpkin adds flavour as well as filling out the gnocchi dish to make it a filling meal

Pan Fried Gnocchi with Pumpkin and Spinach - Golden crispy on the outside, soft on the inside, with a butter sage sauce, roasted pumpkin and spinach. www.recipetineats.com

Butter sauce for Gnocchi

I think a simple butter sauce is the best sauce for gnocchi. But you don’t need tons of butter! If you just make this with loads of butter for the sauce, it’s far too rich.

So the way to make a butter sauce is to add some of the water used to cook the gnocchi. This water is starchy, and when tossed with the butter sauce, the starch in the water reacts with the butter to thicken the water and creates a glossy butter sauce.

It’s how a real proper Alfredo is made, the way restaurants make it, without using tons of cream. 🙂

So I use that same technique to make the butter sauce for this Pan Fried Gnocchi too. So every piece of golden crispy gnocchi is coated in a buttery sauce that actually clings to the gnocchi rather than pooling in the base of the bowl.

You will love this, I promise! Yes it’s indulgent, and yes it’s still carb heavy, but it is lighter than making it without pumpkin. Try this with fresh garden salad on the side, tossed with Balsamic or Italian dressing! – Nagi x


Gnocchi Lovers!

  • Easiest homemade gnocchi ever – Ricotta Gnocchi

  • Easy homemade Pumpkin Gnocchi with Sage Butter Sauce

  • Malfatti – Cousin of the gnocchi, made with spinach and ricotta

And some cosy risottos!

Just because when I think of gnocchi, for some reason there’s always a passing thought of whether to make risotto instead…

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Pan Fried Gnocchi with Pumpkin and Spinach - Golden crispy on the outside, soft on the inside, with a butter sage sauce, roasted pumpkin and spinach. www.recipetineats.com

Pan Fried Gnocchi with Pumpkin and Spinach - Golden crispy on the outside, soft on the inside, with a butter sage sauce, roasted pumpkin and spinach. www.recipetineats.com

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Pan Fried Gnocchi with Pumpkin and Spinach - Golden crispy on the outside, soft on the inside, with a butter sage sauce, roasted pumpkin and spinach. www.recipetineats.com

Pan Fried Gnocchi with Pumpkin & Spinach

Author: Nagi @ RecipeTin Eats
Prep: 15 minutes mins
Cook: 20 minutes mins
Total: 35 minutes mins
Dinner, Main
4.92 from 23 votes
Servings2
Tap or hover to scale
Print
  • 179
{See video below} Soft fluffy gnocchi, pan fried in butter to create a beautiful golden crust then tossed with roasted pumpkin & spinach in a butter sauce. I use pumpkin to fill out this recipe because it has far less calories than gnocchi for the same weight and it adds a gorgeous flavour to this dish!

Ingredients

  • 500g/1lb pumpkin, cut into 2cm / 4/5" pieces
  • 1 tbsp olive oil
  • 350g/12oz gnocchi, store bought (Note 1)
  • 45g / 3 tbsp butter, salted (unsalted also ok, just add more salt)
  • 1 garlic clove (large), minced
  • 80g / 2.5oz baby spinach leaves
  • 1/2 tsp fresh sage, finely sliced
  • Salt & pepper
  • Parmesan cheese, freshly grated

Instructions

  • Preheat oven to 200C/390F. Place pumpkin in a large bowl, drizzle with oil, sprinkle with salt and pepper. Toss to coat, spread out on tray and bake for 20 - 25 minutes, turning once, until golden and soft inside. Set aside.
  • Bring a large pot of water to the boil, add a good pinch of salt. Cook gnocchi according to packet directions, or until gnocchi pops to the surface of the water (see video). SCOOP OUT a large mug of cooking water, then drain gnocchi.
  • Place butter in a skillet then put on the stove over medium high heat. Once it foams, add gnocchi immediately. Stir, turn up the heat to high, then leave to cook for about 30 seconds. 
  • Add garlic and sage, then stir / toss for no longer than 1 1/2 minutes (i.e. 2 minutes in total - see note 2) until gnocchi is golden on both sides.
  • Add about 3/4 cup of gnocchi cooking water and toss - the water will evaporate quickly and transform into a sauce.
  • Then add the pumpkin, spinach and about 1/4 cup of cooking water. Stir quickly , then season with salt and pepper. Toss then serve immediately with freshly grated parmesan.

Recipe Notes:

  1. I use both refrigerated and non refrigerated store bought gnocchi. I don't have a favourite brand, but the ones you get from Italian delis are extra great!
  2. If you pan fry gnocchi for too long, it becomes chewy inside which is not very nice! That's why I limit the pan frying to 2 minutes.
  3. Pan Fried Gnocchi with Pumpkin and Spinach nutrition per serving.

Nutrition Information:

Serving: 468gCalories: 648cal (32%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

 WATCH HOW TO MAKE IT

Pan Fried Gnocchi with Pumpkin & Spinach recipe video!


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Pan Fried Gnocchi with Pumpkin and Spinach - Golden crispy on the outside, soft on the inside, with a butter sage sauce, roasted pumpkin and spinach. www.recipetineats.com

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79 Comments

  1. Geni says

    November 9, 2019 at 6:21 pm

    5 stars
    Absolutely delicious. Did half sweet potato and half pumpkin but otherwise followed the recipe exactly. Everyone loved it and requested it again so always a bonus.

    Reply
  2. Allison D. says

    October 13, 2019 at 9:38 pm

    5 stars
    Made this for dinner last night and it was great! Used a little more gnocchi (16oz package), 16oz pre-cubed butternut squash, and dried sage, and it came together very quickly! Super yummy, and everyone loved it. Will make again, thank you!

    Reply
    • Nagi says

      October 14, 2019 at 9:34 am

      Perfect Allison!

      Reply
  3. Maryellen says

    September 6, 2019 at 8:32 am

    5 stars
    Hi Nagi, my daughter requested this for birthday dinner last night, it was so easy and so delicious. Thank you.

    Reply
    • Nagi says

      September 7, 2019 at 12:13 pm

      Thanks so much for letting me know Maryellen – N x

      Reply
  4. Wallis says

    September 2, 2019 at 5:17 pm

    Hello, Im making this recipe tonight! Would topping with toasted pine nuts or something similar work with this dish? Thank you

    Reply
    • Kathryn says

      June 4, 2020 at 3:49 pm

      This was AMAZING. And such a simple recipe to make. It will be on the regular for sure. I added the pinenuts as Wallis suggested and loved it, added a nice crunch. Super super recipe!

      Reply
    • Nagi says

      September 3, 2019 at 6:04 pm

      That would be AMAZING Wallis!

      Reply
  5. Vanessa Baggio says

    April 8, 2019 at 8:08 pm

    Hi Nagi,
    So some reason this is the first time I’ve commented on this recipe even though we have enjoyed several times.
    My daughter actually requested this today so I picked up what I neededon the way home,and asked said daughter to peel and cube pumpkin whilst en route.
    As always, this is a quick recipe with minimal prep and great flavour!
    Thank you Nagi, once again.

    Reply
  6. Sasha says

    January 14, 2019 at 3:11 am

    This looks great! Is there a good substitute for fresh sage? I can’t access sage easily. Thanks !

    Reply
    • Nagi says

      January 14, 2019 at 7:01 pm

      You could use Thyme or died sage if you can get it ☺️

      Reply
  7. Maddy says

    May 7, 2018 at 4:09 am

    Hi Nagi!

    This looks amazing! I was wondering if I could sub sweet potato for pumpkins since my local market only sells canned…

    Also do you think this would reheat the next day well?

    Reply
    • Nagi says

      May 7, 2018 at 8:44 am

      Hi Maddy! Sweet potato will be great in this – YUM!! It reheats great the next day, though not quite as saucy because it’s sucked up by the gnocchi but when you reheat, the gnocchi gets juicy because of the sauce it’s absorbed. It’s SO GOOD!

      Reply
  8. Megan says

    September 23, 2017 at 4:16 pm

    5 stars
    Hi Nagi – LOVE your recipes and the simplicity of the meals, much of which I prep ahead. Can I make a double batch of this and freeze?

    Meg

    Reply
    • Nagi says

      September 25, 2017 at 7:56 am

      Hi Megan! Hmm – I’m not sure to be honest! I’ve never frozen cooked pumpkin OR cooked gnocchi before. Sorry I can’t help! N x

      Reply
  9. YN says

    March 23, 2017 at 11:25 pm

    5 stars
    Hi Nagi,
    We love your recipes and cooking. They are awesome. Thank You for sharing!

    Reply
    • Nagi says

      March 25, 2017 at 8:25 am

      Makes me happy to hear that! Thank you for reading. 🙂 Hope you have a great weekend! N xx

      Reply
  10. Simone says

    March 2, 2017 at 8:07 pm

    4 stars
    Great recipe! Loved the flavours, delicious sauce! I couldn’t resist and added chorizo!

    Reply
    • Nagi says

      March 3, 2017 at 8:00 am

      Ohhhhh CHORIZO! It makes everything better! 🙂

      Reply
  11. Alex Stone says

    February 26, 2017 at 11:44 pm

    5 stars
    This recipe is delish! Thank you Nagi! I love your video tutorials also, it means that your recipes are totally fool proof! I made this tonight and hubby and I really enjoyed it! Totally scrummy and you wouldn’t even know that we cheated on the butter by using the gnocchi cooking water! My hubby demands that I cook it again, so it’s a big winner this one! Love to you and Dozer of course xox

    Reply
    • Nagi says

      February 27, 2017 at 6:30 pm

      AWESOME!!! I’m so glad to hear that Alex, thanks for letting me know! N xx

      Reply
  12. Vanessa Baggio says

    February 24, 2017 at 5:50 pm

    5 stars
    Mmmm… OMG Nagi, you’ve done it Again!
    Husband and I just devoured this for dinner tonight ( ha-ha kids, you missed out )
    Love love loved it. A definite keeper! 10/10
    So glad you had a wonderful time in Japan – Welcome Home.
    Thank you xo

    Reply
    • Nagi says

      February 25, 2017 at 9:00 am

      You MADE THIS ALREADY??? Woo hoo!!!! I am SO HAPPY that you liked it, thank you Vanessa! I wasn’t sure if people would feel cheated because I filled it out with pumpkin – ba ha ha! N xx

      Reply
  13. CK says

    February 24, 2017 at 12:12 pm

    4 stars
    I have not made gnocchi for about 2 years. I ❤️ your take. Time for a change.

    p/s I tried to send you an email re homemade mango ice cream without churning via your e-response but it bounced back.

    I forgot the whipped cream. The canned mango purée (fresh mangoes are not all that at the mo) and condensed milk are to be chilled for 24 hours, then whip it at high speed till ribbon stage. Not sure if I should add a raw egg. Freeze it and whip it every 30min to break ice crystals for the first couple of hours. What ya think?

    Reply
    • Nagi says

      February 25, 2017 at 8:56 am

      Hi CK! I’ve tried that method in the past and found it didn’t quite work for me, albeit not with mango. My concern is that mango would make it even icier because of the water in it. I would absolutely love to know what you think though if you do try it!

      Reply
  14. Smitha says

    February 23, 2017 at 7:35 pm

    Wow… these gnocchi s look classic with pumpkin. slightly roasted brownish tint makes it exotic

    Reply
    • Nagi says

      February 24, 2017 at 6:45 am

      I AGREE!!

      Reply
  15. Donna Carsten says

    February 23, 2017 at 3:10 pm

    Hi, Nagi,
    Welcome home!
    I was so jealous of your time in Japan — my son lived there for two years with his family while he was teaching English as a second language in Nagoya, and I got to visit him twice. The second time we did so,e traveling and stayed at ryokans with onsen. How I wish they had onsen here on Kauai!
    Anyway, Dora asked if you meant actual pumpkin or butternut/buttercup squash — or did you mean what the Japanese call pumpkin, the green-skinned kabocha squash?
    Thanks!
    Donna

    Reply
    • Nagi says

      February 24, 2017 at 6:44 am

      Gosh you know more about Japanese pumpkins than I do!!! I made this using actual pumpkin but butternut would work just as well, I use them interchangeably 🙂 We don’t have other types of squash here in Oz (too hot maybe??), do you get the varieties in Hawaii that are found in the states??? How wonderful that your son lived in Japan, what a fantastic experience! PS I want an onsen too…. 🙂

      Reply
      • Janis says

        April 30, 2017 at 2:29 am

        As an aussie living in USA(part time) pumpkin in USA talk = orange things you carve…. Pumpkin in aussie talk = winter squash(in USA talk)

        Reply
        • Nagi says

          April 30, 2017 at 1:37 pm

          So pumpkin ONLY refers to carving??? I thought there was plenty of eating pumpkin too!!

          Reply
  16. Ruby & Cake says

    February 23, 2017 at 2:11 pm

    I love love love gnocchi but I am dismal at making it, they always end up like hard little disappointment turds so thank you or sharing this recipe!! I love that it is lower in carbs and that you fry it, it sounds absolutley divine x Your Japan adventures sound amazing I am super green with envy 🙂

    Reply
    • Janis says

      April 30, 2017 at 2:31 am

      Try the Women’s Weekly Italian Cookbook one if you can find the recipe… I found that to work well… or the ricotta gnocchi from Stephanie Alexander works pretty nicely with more protein and less carb… or spinach ricotta is nice also…

      Reply
    • Nagi says

      February 24, 2017 at 6:42 am

      I sometimes struggle with potato gnocchi too 🙂 Try ricotta ones, I have a recipe on my site, they are much easier (and way faster) to make!!

      Reply
  17. Vera says

    February 23, 2017 at 1:51 pm

    Nagi Wellcome back. We will have yet another heatwave from Sun. , for05 days. GOD help us ALL. Gnochis Are yumi, 20 y of My life Had home Made pastas, noodless, bread etc.. My Dear Mum sure did spoiled us. Love IT can have IT any time , day Or night. Did YOU miss Mr Doza? Yes YOU did. Regards, Vera.

    Reply
    • Nagi says

      February 24, 2017 at 6:41 am

      Sydney has a week of RAIN forecast!!! BOO!!!!! PS Miss Dozer? Umm….yess….kind of…. well, LOTS! Can’t do long holidays anymore, I miss him too much!!! 🙂 N xx

      Reply
  18. Carlos At Spoonabilities says

    February 23, 2017 at 12:52 pm

    5 stars
    I always have the soft gnocchi, but I love the idea to fry them. They will be crispy outside and soft on the inside. Pumpkin is becoming one of my favorite ingredients to cook any recipe. Safe trip back home!

    Reply
    • Nagi says

      February 24, 2017 at 6:38 am

      Anything with a golden crispy buttery exterior is extra delicious!!!!! Hope you’ve had a great week Carlos! N xx

      Reply
  19. Eha says

    February 23, 2017 at 10:22 am

    The lovely pumpkin addition will be tried, but if I do make gnocchi I still love my own! Actually ANY diet should consist of 40% good carbohydrates for health – unfortunately potatoes are not that ‘good’! The Tokyo Travel Guide would be a marvellous idea – and we might hear from your lovely Mother again! But how you put weight on in Japan is beyond me: in all my trips I never gained a kilo and yet we had to go to 3-4 hour-long formal lunches and dinners almost every day . . . with all the fish and vegetables and seaweed and tofu and . . . 🙂 !!!

    Reply
    • Nagi says

      February 24, 2017 at 6:36 am

      Actually I stepped on the scales and surprisingly it’s the same!!! I guess it’s all the hours of walking I did every day 🙂 I bet you make a mean gnocchi Eha!!!

      Reply
      • Eha says

        February 24, 2017 at 9:59 am

        *big grin* Nagi, there is a difference between knowing how to make and making often : I truly do eat very little European food!! Yes, of course you skied and walked but unless you only eat crumbed and fried food, methinks you do not have to worry about weight in Japan – I do not remember meeting too many plump Japanese – if some of the ones with whom we did business had a tummy . . . methinks sitting down all day and loving the whisky we brought in may have been more of a cause!!

        Reply
        • Nagi says

          February 25, 2017 at 8:54 am

          That is so so true….Japan is probably one of the healthiest nations in the world!!

          Reply
  20. Dora Komaromi says

    February 23, 2017 at 4:21 am

    Nagi,

    When you say pumpkin, are you using honest-to-goodness pumpkin, or are you referring to butternut or buttercup squash?

    Reply
    • Nagi says

      February 24, 2017 at 6:26 am

      Hi Dora! I’m using honest to goodness pumpkin in this 🙂 But I would happily sub with butternut squash! We don’t get other types of squash here in Australia, just butternut which is very similar to pumpkin (I use them interchangeably)

      Reply
      • Janis says

        April 30, 2017 at 2:34 am

        Aussie pumpkin = winter squash for USA residents who call pumpkin ONLY the orange carving things…

        Reply
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