Pan Fried Gnocchi Pumpkin Spinach: Prepare to be amazed by this incredibly simple yet utterly delicious dish that will transform your weeknight dinners! Imagine perfectly pillowy gnocchi, pan-fried to golden-brown perfection, tossed with sweet pumpkin and vibrant spinach. It’s a symphony of flavors and textures that will have everyone at the table asking for seconds.
Gnocchi, those delightful little potato dumplings, have a rich history rooted in Italian culinary tradition. While their exact origins are debated, they’ve been a beloved staple for centuries, enjoyed in countless variations across different regions. This particular twist, incorporating pumpkin and spinach, adds a modern and seasonal touch to a classic favorite.
What makes Pan Fried Gnocchi Pumpkin Spinach so irresistible? It’s the perfect balance of comfort and nutrition. The gnocchi provides a satisfyingly chewy base, while the pumpkin adds a subtle sweetness and creamy texture. The spinach contributes a burst of freshness and vital nutrients. Plus, it’s incredibly quick and easy to prepare, making it ideal for busy weeknights when you crave a wholesome and flavorful meal without spending hours in the kitchen. I know you’ll love this recipe as much as I do!
Ingredients:
- For the Gnocchi:
- 1 pound (about 4 medium) russet potatoes, peeled and quartered
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup all-purpose flour, plus more for dusting
- For the Pumpkin Spinach Sauce:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 5 ounces fresh spinach, roughly chopped
- For Pan-Frying:
- 2 tablespoons olive oil
- 2 tablespoons butter
- Optional Garnishes:
- Toasted pumpkin seeds
- Fresh sage leaves
- Red pepper flakes
Making the Gnocchi:
Okay, let’s dive into making these delicious little potato dumplings! Don’t be intimidated; it’s easier than you think. The key is to handle the dough gently and not overwork it.
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. You should be able to easily pierce them with a fork.
- Dry the Potatoes: This is crucial! Drain the potatoes well in a colander. Then, return them to the empty pot and place the pot back on the stovetop over low heat. Cook for a minute or two, shaking the pot occasionally, to evaporate any excess moisture. This will help prevent the gnocchi from becoming gummy.
- Rice the Potatoes: While the potatoes are still hot (this is important!), use a potato ricer or a food mill to rice them into a large bowl. If you don’t have a ricer or mill, you can use a potato masher, but be sure to mash them very thoroughly to avoid lumps.
- Cool Slightly: Let the riced potatoes cool slightly for a few minutes. You don’t want them to be piping hot when you add the egg.
- Add Egg and Seasonings: Make a well in the center of the riced potatoes. Add the egg, salt, and nutmeg. Use a fork to gently combine the egg and seasonings with the potatoes.
- Add Flour Gradually: Gradually add the flour, about 1/4 cup at a time, mixing gently after each addition. Be careful not to overmix the dough. You want to incorporate the flour just until the dough comes together. It will still be slightly sticky, and that’s okay!
- Turn Out and Knead Lightly: Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently knead the dough for just a minute or two, until it forms a smooth, slightly sticky ball. If the dough is too sticky, add a little more flour, a tablespoon at a time. But remember, less is more! Overworking the dough will result in tough gnocchi.
- Shape the Gnocchi: Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 1/2 inch in diameter. Use a knife or a bench scraper to cut the rope into 1-inch pieces.
- Optional: Ridge the Gnocchi: For a more traditional look and to help the sauce cling to the gnocchi, you can ridge them using a gnocchi board or the back of a fork. To do this, gently roll each gnocchi piece down the board or fork, pressing lightly with your thumb.
- Dust with Flour: Place the shaped gnocchi on a lightly floured baking sheet to prevent them from sticking.
Making the Pumpkin Spinach Sauce:
While the gnocchi rest, let’s whip up this creamy, flavorful pumpkin spinach sauce. It’s the perfect complement to the pan-fried gnocchi.
- Sauté the Onion and Garlic: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Add Pumpkin Puree and Broth: Stir in the pumpkin puree and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low and simmer for 5-10 minutes, allowing the flavors to meld.
- Stir in Cream and Parmesan: Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Continue to simmer for another 2-3 minutes, until the sauce is slightly thickened.
- Add Spinach: Add the chopped spinach to the sauce and stir until it wilts, about 1-2 minutes.
- Taste and Adjust Seasonings: Taste the sauce and adjust the seasonings as needed. You may want to add more salt, pepper, or Parmesan cheese to your liking.
Pan-Frying the Gnocchi:
Now for the best part pan-frying! This gives the gnocchi a lovely golden-brown crust and a slightly chewy texture.
- Boil the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. They will initially sink to the bottom, but as they cook, they will rise to the surface. Once they float to the surface, cook for another 1-2 minutes.
- Drain Well: Use a slotted spoon to remove the gnocchi from the boiling water and drain them well. You can place them on a paper towel-lined plate to absorb any excess water.
- Heat Oil and Butter: In a large skillet, heat the olive oil and butter over medium-high heat. The butter should melt and the oil should shimmer.
- Pan-Fry the Gnocchi: Add the drained gnocchi to the skillet in a single layer. Be careful not to overcrowd the pan, or the gnocchi will steam instead of brown. You may need to work in batches.
- Cook Until Golden Brown: Cook the gnocchi for 3-5 minutes per side, or until they are golden brown and slightly crispy. Flip them carefully with a spatula to ensure even browning.
Assembling and Serving:
Almost there! Now it’s time to bring everything together and enjoy this delicious dish.
- Combine Gnocchi and Sauce: Add the pan-fried gnocchi to the skillet with the pumpkin spinach sauce. Gently toss to coat the gnocchi evenly with the sauce.
- Serve Immediately: Serve the pan-fried gnocchi with pumpkin spinach sauce immediately.
- Garnish (Optional): Garnish with toasted pumpkin seeds, fresh sage leaves, and red pepper flakes, if desired. A sprinkle of extra Parmesan cheese is always a good idea too!
Tips for Success:
- Don’t Overwork the Dough: This is the most important tip for making tender gnocchi. Overworking the dough will develop the gluten, resulting in tough, chewy gnocchi.
- Use Hot Potatoes: Ricing the potatoes while they are still hot is essential for creating a smooth, lump-free dough.
- Dry the Potatoes Thoroughly: Removing excess moisture from the potatoes will help prevent the gnocchi from becoming gummy.
- Don’t Overcrowd the Pan: When pan-frying the gnocchi, be sure to cook them in batches to avoid overcrowding the pan. This will ensure that they brown properly.
- Adjust Seasonings to Taste: Don’t be afraid to adjust the seasonings in the sauce to your liking. Add more salt, pepper, or Parmesan cheese as needed.
Variations:
- Add Protein: For a heartier meal, add cooked Italian sausage, chicken, or shrimp to the sauce.
- Use Different Vegetables: Substitute the spinach with kale, Swiss chard
Conclusion:
And there you have it! This Pan Fried Gnocchi with Pumpkin and Spinach is more than just a meal; it’s an experience. The creamy pumpkin sauce, the perfectly crisped gnocchi, and the vibrant spinach all come together to create a symphony of flavors and textures that will leave you wanting more. I truly believe this recipe is a must-try because it’s quick, easy, and incredibly satisfying perfect for a weeknight dinner or a cozy weekend lunch. It’s also a fantastic way to sneak in some extra veggies without sacrificing flavor.
But the best part? It’s incredibly versatile! Feel free to get creative with your serving suggestions and variations. For a heartier meal, consider adding some grilled chicken or Italian sausage. The savory meat complements the sweetness of the pumpkin beautifully. If you’re looking for a vegetarian option, try adding some toasted pine nuts or walnuts for a delightful crunch. A sprinkle of freshly grated Parmesan cheese is always a welcome addition, adding a salty and umami-rich element to the dish.
For a spicier kick, add a pinch of red pepper flakes to the sauce while it’s simmering. If you’re not a fan of spinach, kale or Swiss chard would work just as well. And if you’re feeling adventurous, try using sweet potato gnocchi instead of the traditional potato variety. The possibilities are endless!
I also love serving this Pan Fried Gnocchi with a simple side salad. Arugula with a lemon vinaigrette would be a perfect complement, providing a refreshing contrast to the richness of the gnocchi. Alternatively, a crusty loaf of bread is always a good idea for soaking up every last bit of that delicious pumpkin sauce.
I’ve made this recipe countless times, and it’s always a hit. My family raves about it, and I’m confident that yours will too. It’s a comforting and flavorful dish that’s sure to become a new favorite in your household.
So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won’t regret it. This recipe is designed to be approachable and easy to follow, even for beginner cooks. Don’t be intimidated by the fancy name it’s truly a simple dish to prepare.
I’m so excited for you to try this recipe and experience the magic of Pan Fried Gnocchi with Pumpkin and Spinach for yourself. Once you’ve made it, I would absolutely love to hear about your experience! Did you make any variations? What did you think of the flavors? What did you serve it with?
Please feel free to share your thoughts and photos in the comments below. Your feedback is invaluable, and I’m always looking for new ways to improve and refine my recipes. Plus, it’s always fun to see how others are enjoying my creations!
Happy cooking, and I hope you enjoy this delicious and comforting dish as much as I do! I can’t wait to hear all about your culinary adventures. Don’t forget to tag me in your photos on social media I’d love to see your creations!
Pan Fried Gnocchi Pumpkin Spinach: A Delicious & Easy Recipe
Homemade gnocchi pan-fried to golden perfection and tossed in a creamy pumpkin spinach sauce. A comforting and flavorful fall dish!
Ingredients
- 1 pound (about 4 medium) russet potatoes, peeled and quartered
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup all-purpose flour, plus more for dusting
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 5 ounces fresh spinach, roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- Toasted pumpkin seeds
- Fresh sage leaves
- Red pepper flakes
Instructions
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well in a colander.
- Dry the Potatoes: Return the potatoes to the empty pot and place the pot back on the stovetop over low heat. Cook for a minute or two, shaking the pot occasionally, to evaporate any excess moisture.
- Rice the Potatoes: While the potatoes are still hot, use a potato ricer or a food mill to rice them into a large bowl. If you don’t have a ricer or mill, you can use a potato masher, but be sure to mash them very thoroughly to avoid lumps.
- Cool Slightly: Let the riced potatoes cool slightly for a few minutes.
- Add Egg and Seasonings: Make a well in the center of the riced potatoes. Add the egg, salt, and nutmeg. Use a fork to gently combine the egg and seasonings with the potatoes.
- Add Flour Gradually: Gradually add the flour, about 1/4 cup at a time, mixing gently after each addition. Be careful not to overmix the dough. You want to incorporate the flour just until the dough comes together. It will still be slightly sticky, and that’s okay!
- Turn Out and Knead Lightly: Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently knead the dough for just a minute or two, until it forms a smooth, slightly sticky ball. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- Shape the Gnocchi: Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 1/2 inch in diameter. Use a knife or a bench scraper to cut the rope into 1-inch pieces.
- Optional: Ridge the Gnocchi: For a more traditional look and to help the sauce cling to the gnocchi, you can ridge them using a gnocchi board or the back of a fork. To do this, gently roll each gnocchi piece down the board or fork, pressing lightly with your thumb.
- Dust with Flour: Place the shaped gnocchi on a lightly floured baking sheet to prevent them from sticking.
- Sauté the Onion and Garlic: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Add Pumpkin Puree and Broth: Stir in the pumpkin puree and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low and simmer for 5-10 minutes, allowing the flavors to meld.
- Stir in Cream and Parmesan: Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Continue to simmer for another 2-3 minutes, until the sauce is slightly thickened.
- Add Spinach: Add the chopped spinach to the sauce and stir until it wilts, about 1-2 minutes.
- Taste and Adjust Seasonings: Taste the sauce and adjust the seasonings as needed.
- Boil the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. They will initially sink to the bottom, but as they cook, they will rise to the surface. Once they float to the surface, cook for another 1-2 minutes.
- Drain Well: Use a slotted spoon to remove the gnocchi from the boiling water and drain them well. You can place them on a paper towel-lined plate to absorb any excess water.
- Heat Oil and Butter: In a large skillet, heat the olive oil and butter over medium-high heat. The butter should melt and the oil should shimmer.
- Pan-Fry the Gnocchi: Add the drained gnocchi to the skillet in a single layer. Be careful not to overcrowd the pan, or the gnocchi will steam instead of brown. You may need to work in batches.
- Cook Until Golden Brown: Cook the gnocchi for 3-5 minutes per side, or until they are golden brown and slightly crispy. Flip them carefully with a spatula to ensure even browning.
- Combine Gnocchi and Sauce: Add the pan-fried gnocchi to the skillet with the pumpkin spinach sauce. Gently toss to coat the gnocchi evenly with the sauce.
- Serve Immediately: Serve the pan-fried gnocchi with pumpkin spinach sauce immediately.
- Garnish (Optional): Garnish with toasted pumpkin seeds, fresh sage leaves, and red pepper flakes, if desired. A sprinkle of extra Parmesan cheese is always a good idea too!
Notes
- Don’t Overwork the Dough: This is the most important tip for making tender gnocchi. Overworking the dough will develop the gluten, resulting in tough, chewy gnocchi.
- Use Hot Potatoes: Ricing the potatoes while they are still hot is essential for creating a smooth, lump-free dough.
- Dry the Potatoes Thoroughly: Removing excess moisture from the potatoes will help prevent the gnocchi from becoming gummy.
- Don’t Overcrowd the Pan: When pan-frying the gnocchi, be sure to cook them in batches to avoid overcrowding the pan. This will ensure that they brown properly.
- Adjust Seasonings to Taste: Don’t be afraid to adjust the seasonings in the sauce to your liking. Add more salt, pepper, or Parmesan cheese as needed.
- Add Protein: For a heartier meal, add cooked Italian sausage, chicken, or shrimp to the sauce.
- Use Different Vegetables: Substitute the spinach with kale, Swiss chard
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