Velvety Pumpkin Gnocchi in Sage Butter with Nuts - photo 1
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Velvety Pumpkin Gnocchi in Sage Butter with Nuts

Wegetariańskie Pizza and Pasta Pasta and Risotto Vegetarian Dishes 120 min Medium 12 wyświetleń ~21.19 PLN - (0)
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Description

This dish is the essence of autumn on a plate. Velvety, delicate dumplings known as gnocchi, made from roasted pumpkin and potatoes, literally melt in your mouth. Their subtle sweetness perfectly complements the rich, nutty flavor of browned butter, in which aromatic sage leaves crisp up. The whole is completed by the sharp, salty taste of freshly grated Parmesan and the crunch of toasted walnuts. This dish comes from northern Italy, where pumpkin reigns as the queen of autumn cuisine. Visually, it presents spectacularly – the warm, golden-orange hues of the gnocchi beautifully contrast with the dark green of the sage and the white of the cheese. It is the perfect suggestion for an elegant dinner, a romantic evening for two, or simply to lift your spirits on a chilly day. Serve it as a standalone main dish that will satisfy even the most discerning palates.

Ingredients (11)

Servings:
4
  • Hokkaido pumpkin 500 g
  • Starchy potatoes (type c) 500 g
  • Type 00 wheat flour 200 g
  • Chicken egg (size L) 1 szt.
  • Masło extra 82% 100 g
  • Fresh sage 20 g
  • Ser parmezan (parmigiano reggiano) 50 g
  • 🌿 Przyprawy
  • Sól morska drobnoziarnista 1 łyżeczka
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 40 g
  • Pieprz czarny świeżo mielony 2 szczypty
💰 Szacowany koszt dania: ~21.19 PLN (5.30 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetable puree

1

Preheat the oven to 200°C (fan). Wash the Hokkaido pumpkin, cut it in half, and use a spoon to remove the seeds and fibrous flesh. Cut the pumpkin into smaller pieces (about 4-5 cm) and place them on a baking sheet lined with parchment paper. Bake for about 30-40 minutes, until the flesh is very soft (check with a fork). At the same time, wash the potatoes thoroughly and boil them in their skins in salted water until soft (about 20-30 minutes).

Ingredients: Hokkaido pumpkin, Starchy potatoes (type c)
Use a baking tray lined with parchment paper to prevent the pumpkin from sticking. Cooking the potatoes in their skins prevents them from absorbing excess water, which is crucial for the consistency of the gnocchi.
2

Let the baked pumpkin cool slightly, then separate the flesh from the skin (if you are using Hokkaido, the skin is edible, but for a smoother consistency, it's better to remove it) and blend into a smooth puree or mash thoroughly with a fork. Drain the cooked potatoes, peel them while they are still hot, and immediately press them through a potato ricer or mash them well with a masher. Spread the pumpkin and potato puree on a large tray or countertop to allow it to evaporate and cool completely. This is a very important step!

Ingredients: Hokkaido pumpkin, Starchy potatoes (type c)
Pressing hot potatoes through a ricer gives the lightest and fluffiest puree. Do not use a blender for potatoes, as they will become gluey! Allowing the puree to cool and steam off will mean the dough will need less flour.

Kneading the dough for gnocchi

3

On a clean countertop or pastry board, combine the cooled potato and pumpkin puree. Make a well in the center. Crack an egg into it, add salt and freshly grated nutmeg. Sift about 2/3 of the prepared flour (approx. 130g) on top. Start gently mixing the ingredients, first with a fork or dough scraper, incorporating the puree into the center, and then with your hands.

Ingredients: Type 00 wheat flour, Chicken egg (size L), Sól morska drobnoziarnista, Nutmeg
Use a large cutting board or a clean countertop. Sifting the flour will aerate it and prevent lumps from forming. Do not add all the flour at once – the amount depends on the moisture of the puree.
4

Knead the dough gently and as briefly as possible, just until the ingredients are combined. If the dough is very sticky, gradually add the remaining flour. The ideal dough for gnocchi should be soft, slightly sticky, but moldable. Over-kneading or adding too much flour will result in hard and rubbery dumplings. Shape the finished dough into a ball.

Ingredients: Type 00 wheat flour
The key is delicacy! Work quickly, using your fingertips and the inner part of your hand. The goal is not to develop gluten like in bread, but just to combine the ingredients. The whole process should take no more than 3-4 minutes.

Shaping the gnocchi

5

Divide the ball of dough into 4 equal parts. On a lightly floured surface, gently roll each part with your hands to create a log about 2 cm thick (the thickness of your thumb). Try not to knead the dough while rolling; do it lightly. Then, using a sharp knife or scraper, cut the log into small pieces about 2-2.5 cm long.

Dust the countertop and your hands with flour only minimally, so the dough doesn't stick. Too much flour on the outside will make the gnocchi tough. Use a dough scraper to easily cut and transfer pieces of dough.
6

Now give the gnocchi their characteristic shape. Take a fork and place it tines down on the countertop. Gently roll each dumpling over the tines of the fork while lightly pressing with your thumb to create a small indentation on the other side. This will give the gnocchi a ridged texture that holds the sauce perfectly. Place the finished dumplings on a tray generously sprinkled with flour or semolina, ensuring they do not touch each other.

This step is optional, but highly recommended. The grooves help the sauce adhere better to the dumplings. You can also use a special wooden gnocchi board. If you're short on time, you can leave them in the shape of small pillows.

Cooking and preparing the sauce

7

In a large pot, bring a large amount of salted water to a boil (about 10g of salt per 1 liter of water). When the water is boiling vigorously, gently add the gnocchi in batches. Do not overcrowd the pot. Cook for about 2-3 minutes from the moment they float to the surface. This means they are ready. Meanwhile, in a large skillet over medium heat, melt the butter.

Ingredients: Masło extra 82%
Use a really large pot so the gnocchi have room to float freely and don't stick together. Cooking in batches is key. Use a slotted spoon to remove the cooked dumplings.
8

Heat the butter until it starts to foam, then brown and release a nutty aroma (this is called 'beurre noisette'). Be careful not to burn it – the process takes 3-4 minutes. When the butter turns amber, add the sage leaves to the pan. Fry them for about 1 minute until they become crispy and aromatic. Reduce the heat to the minimum.

Ingredients: Masło extra 82%, Fresh sage
Use a pan with a light bottom to better control the color of the butter. Keep an eye on the butter at all times, as the distance from perfectly brown to burnt is very short. Crispy sage leaves are a delicious element of the dish.

Serving

9

Using a slotted spoon, scoop out the cooked gnocchi and transfer them directly from the pot to the pan with sage butter. Gently mix by shaking the pan so that all the dumplings are coated in the sauce. If you are using nuts, toast them in a dry pan until they become fragrant, then chop them coarsely.

Ingredients: Walnuts
Transferring the gnocchi directly from the water to the pan will help a bit of the cooking water create an emulsion and thicken the sauce. Stir very gently to avoid damaging the delicate dumplings.
10

Immediately serve the gnocchi with sauce on warmed plates. Generously sprinkle each portion with freshly grated Parmesan. Top with chopped, toasted walnuts and optionally season with freshly ground black pepper. Serve right away while the dish is hot.

Ingredients: Ser parmezan (parmigiano reggiano), Walnuts, Pieprz czarny świeżo mielony
Heating the plates (e.g., by placing them in a warm oven for a moment) will help the dish maintain its temperature longer. Don’t skimp on the parmesan – its salty flavor perfectly balances the sweetness of the pumpkin.

Fun Fact

💡

The name 'gnocchi' likely comes from the Italian word 'nocca', meaning 'knuckle', which refers to their shape. Pumpkin gnocchi ('gnocchi di zucca') is a traditional dish from the Lombardy region in Italy, where it is often served during holidays.

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Tips

🍽️ Serving

Serve the dish in deep, warmed plates or pasta bowls to keep it warm for as long as possible. A light, dry white wine, such as Pinot Grigio or Soave, pairs perfectly to balance the richness of the buttery sauce.

🥡 Storage

Raw, shaped gnocchi can be frozen. Arrange them on a floured tray in a single layer and place in the freezer. Once frozen, transfer to a bag. Cook the frozen gnocchi by dropping them directly into boiling water (they will need 1-2 minutes longer). It is best to eat the finished dish immediately. Leftovers can be stored in the refrigerator for up to 2 days and reheated in a pan with a little butter.

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