Rebecca's Pumpkin and Sage Burnt Butter Gnocchi

Rebecca's Pumpkin and Sage Burnt Butter Gnocchi

Serves 2 to 4 people

Pairs perfectly with our 'Staff' Chardonnay or 'Switch' GSM 

  • 500gm Gnocchi – You can use store bought to make it easier.
  • 300gm to 400gm Pumpkin - Use butternut or whatever variety you prefer.
  • 150gm Butter 
  • 10 - 20 Sage Leaves (allow 5 leaves per person)
  • 80gm Goats Curd or Goats Cheese
  • 2 tbs Olive Oil
  • Parmesan – enough to garnish.


  1. Preheat oven to 180 degrees.
  2. Cut pumpkin into 1cm cubes, place in a bowl with 1 tbs of olive oil, salt & pepper and massage pieces until coated thoroughly.
  3. Roast in the oven for approximately 30 minutes or until the edges are starting to char.
  4. Boil the gnocchi in salted boiling water in small batches.
  5. When the gnocchi floats to the top, give it another 30 seconds then pull them out using a spoon with straining holes.
  6. Place gnocchi on a tray while you finish the rest.
  7. Heat a tablespoon of olive oil and a little knob of butter in a fry pan over medium - high heat.
  8. Fry the gnocchi for 5 - 6 minutes, turning often until golden and crisp on the outside.
  9. Turn the heat down if they get dark too quick.
  10. Place on a tray and keep warm in a low oven whilst you are making the sauce.

How to make the foamy brown butter

  1. Cut your butter into cubes so it melts evenly.
  2. Over a medium heat (when it just starts to sizzle), throw your sage leaves in.
  3. Continue cooking the butter, swirling the pan so it cooks evenly.
  4. The butter will create big bubbles and crackle quite loudly. Feel free to turn the heat down if you think it is cooking too quickly.
  5. The bubbles and noise will subside and then it will start to foam on the top.
  6. Keep swirling the pan so you can see what is going on under the foam. We are looking for the specks on the bottom to be brown NOT black. Keep in mind it will continue to cook when you take it off the heat.
  7. Begin to serve the gnocchi not forgetting the roasted pumpkin pieces too.
  8. Spoon sauce including the crispy sage leaves over the top of gnocchi and pumpkin.
  9. Final step is to add dobs of the goat’s curd (or goat’s cheese) on top of the dish.
  10. Garnish with shaved parmesan should you desire.


Rebecca’s Tip:  For our non-vegetarian friends, pan fry some prosciutto until crispy and then crumble over the top for an extra element of flavour.

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