Hey there, fellow flavour explorers!
As the leaves start to turn those glorious shades of burnt orange and deep red, I find myself longing for dishes that wrap me up like a warm hug on a brisk day. With that in mind, I ventured into the kitchen, determined to craft something that truly embodies the spirit of autumn. After a bit of tinkering and the magical aromas of roasting squash filling the air, I emerged with what I can only describe as a bowl of cozy comfort – my Pan-Roasted Spiced Gnocchi with Butternut Squash and Crispy Sage.
Now, I have to admit, there’s a certain satisfaction that comes with the simple pleasures in life, like the soothing process of peeling and dicing a butternut squash. It’s almost meditative, isn’t it? That vibrant orange flesh instantly promises a sweet and nutty goodness that’s hard to beat.
As for the gnocchi, who can resist those delectable little pillows of joy? When they’re pan-roasted to crispy perfection, they develop this incredible texture that’s crispy on the outside but oh-so-fluffy inside. It’s like they’re begging to be tossed with the other ingredients to create a symphony of autumn flavours.
Let’s not forget about the spices. The trio of cinnamon, nutmeg, and ginger is like the Three Musketeers of fall cuisine – bold, reliable, and perfectly in harmony. They add that warming touch that takes the dish from delightful to downright irresistible. Roasting the squash draws out the spices’ depth, caramelizing into little bites of heaven.
The final piece of this culinary puzzle is the crispy sage. If you’ve never tried sage in this way, then, my friends, you’re in for a real treat. There’s a unique, earthy fragrance to it that’s amplified when those leaves hit the hot oil and transform into something spectacular. That fragrant, crunchy garnish takes each bite to new heights.
And, as I gathered around the dinner table with my beloved and shared this meal, it dawned on me how special home cooking can be. It’s not just about the food – though this gnocchi is rather marvellous, if I do say so myself – but about the moments we create and cherish.
So, whether you’re looking to impress your significant other with your culinary prowess, or simply want to treat yourself to some fall deliciousness, give this pan-roasted spiced gnocchi with butternut squash and crispy sage a try. I have a sneaky feeling it’ll become a seasonal favourite in your home, as it has in mine.
Stay warm, stay well-fed, and most importantly, enjoy the beauty of the season, inside and outside the kitchen.
Cheerio and happy cooking!
Al.
Ingredients
– 500g gnocchi (store-bought or homemade)
– 1 medium butternut squash (about 800g), peeled and cut into 1cm cubes
– 3 tablespoons olive oil, divided
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Salt and pepper, to taste
– 3 cloves garlic, minced
– 1 small red onion, thinly sliced
– 10 fresh sage leaves
– 30g pine nuts, toasted
– 50g grated Parmesan cheese (optional)
– Fresh parsley, chopped (for garnish)
Method
1. Preheat your oven to 220°C (425°F, gas mark 7).
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, cinnamon, nutmeg, ginger, salt, and pepper on a large baking sheet. Spread in a single layer.
3. Place the seasoned butternut squash in the oven and roast for 25 minutes or until tender and golden, tossing halfway through cooking for even browning. Remove from oven and set aside.
4. While the squash is roasting, heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the gnocchi to the pan in a single layer. Let them sear undisturbed for about 2-3 minutes until they have a golden crust on the bottom.
5. Stir the gnocchi and continue cooking, tossing occasionally, until they are crispy and golden all over, about 5-7 minutes. Remove gnocchi from pan and set aside on a plate.
6. In the same pan, lower the heat to medium and add the remaining tablespoon of olive oil. Add the sliced red onion and minced garlic. Saute for 2-3 minutes until fragrant and the onions begin to soften.
7. Add the crispy sage leaves to the pan and cook until they are crisp, for about 1-2 minutes. Remove the sage leaves and place them on a plate lined with a paper towel to drain excess oil.
8. Return the crispy gnocchi and the roasted butternut squash to the pan. Toss to combine and heat through for another 2-3 minutes.
9. Take the pan off the heat and sprinkle toasted pine nuts and grated Parmesan cheese over the gnocchi and squash. Stir gently to distribute the cheese as it melts.
10. Transfer to a serving dish and garnish with the crispy sage leaves and chopped fresh parsley.
11. Serve immediately while hot and enjoy your cozy autumnal dish!
