Crispy pumpkin gnocchi with kale and pancetta, garnished and ready to serve

why make this recipe

Crispy Pumpkin Gnocchi with Kale and Pancetta is a delicious dish that combines the flavors of fall with the comfort of pasta. The sweet pumpkin acts as a wonderful base, while the crispy pancetta adds a savory crunch. The kale not only boosts the nutrition but also provides a nice textural contrast. This recipe is perfect for a cozy dinner or a festive gathering. Plus, it’s easy to make, making it a great weeknight meal!

how to make Crispy Pumpkin Gnocchi with Kale and Pancetta

Ingredients :

16 oz potato gnocchi
3/4 cup pumpkin puree
4 oz pancetta, diced
4 cups chopped kale
1/3 cup chicken broth
1/3 cup Parmesan
1 tbsp olive oil
1 tsp chopped sage
1/4 tsp red pepper flakes
1/4 tsp black pepper

Directions :

Cook pancetta in a large skillet until crisp and transfer to a plate.
Add olive oil and gnocchi to the skillet and pan-fry until golden on several sides.
Add kale, sage, and red pepper flakes and cook until the kale begins to wilt.
Stir together pumpkin puree with chicken broth, then pour it into the skillet and toss with the gnocchi.
Return the pancetta to the skillet and simmer for 2 minutes.
Finish the dish with Parmesan and black pepper.

how to serve Crispy Pumpkin Gnocchi with Kale and Pancetta

Serve the gnocchi hot straight from the skillet. You can garnish with extra Parmesan or a sprinkle of sage for added flavor. This dish pairs well with a light salad or some crusty bread to soak up the delicious sauce.

how to store Crispy Pumpkin Gnocchi with Kale and Pancetta

To store leftover gnocchi, let it cool completely, then place it in an airtight container in the fridge. It will stay good for up to 3 days. Reheat in a skillet or the microwave when you’re ready to enjoy it again.

tips to make Crispy Pumpkin Gnocchi with Kale and Pancetta

Make sure to cook the pancetta until very crispy for the best texture.
Don’t overcrowd the skillet while frying the gnocchi to ensure they get crispy on all sides.
Feel free to adjust the seasoning according to your taste; more red pepper flakes will add more heat!

variation (if any)

You can easily make this dish vegetarian by omitting the pancetta and using vegetable broth instead of chicken broth. For a touch of sweetness, consider adding a drizzle of balsamic reduction when serving.

FAQs

Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can roast and mash fresh pumpkin for a more homemade touch! Just ensure it is smooth before mixing.

What type of kale is best for this recipe?
Curly kale and Lacinato kale both work well, but Lacinato, also known as Dinosaur kale, has a slightly milder flavor.

Can I freeze the leftovers?
Yes, you can freeze leftovers, but it’s best to eat them fresh for the best texture. If you do freeze, make sure they are in an airtight container and consume within 2-3 months.