Velvety Pumpkin Gnocchi with Sage Butter and Crispy Bacon - photo 1
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Velvety Pumpkin Gnocchi with Sage Butter and Crispy Bacon

Main Dishes Italian Cuisine Pasta and Risotto 90 min Medium 5 wyświetleń ~28.85 PLN - (0)
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Description

This dish is the essence of autumn captured on a plate. Imagine delicate, melt-in-your-mouth gnocchi with a beautiful golden color and a subtly sweet flavor of roasted pumpkin. Each gnocchi is enveloped in aromatic, nutty butter, with crispy sage leaves releasing their herbal, slightly spicy aroma. The whole is complemented by salty, crunchy bacon, which provides the perfect counterpoint to the softness of the dumplings, and toasted walnuts, adding earthy depth and pleasant texture. Although originating from Italian tradition, it gains a modern, seasonal character here. It is incredibly hearty and warming, perfect for chilly evenings. Served with freshly grated Parmesan, it becomes a true feast for the senses, combining sweetness, saltiness, herbal freshness, and richness of textures.

Ingredients (12)

Servings:
4
  • Hokkaido pumpkin 1000 g
  • Type 00 wheat flour 300 g
  • Egg 1 szt.
  • Butter 80 g
  • Boczek wędzony parzony 100 g
  • Fresh sage 0.5 pęczek
  • Walnuts 50 g
  • Parmesan 40 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Nutmeg 2 szczypty
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes 2 szczypty
💰 Szacowany koszt dania: ~28.85 PLN (7.21 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of Pumpkin Purée

1

Preheat the oven to 200°C (fan). Thoroughly wash the Hokkaido pumpkin. Using a large, sharp knife, cut the pumpkin in half. Use a spoon to remove all the seeds and fibrous center. Place the pumpkin halves cut side down on a baking sheet lined with parchment paper. Put in the preheated oven and bake for about 30-40 minutes. The pumpkin is ready when a fork easily pierces the flesh and the skin is slightly wrinkled.

Ingredients: Hokkaido pumpkin
Be careful when cutting hard pumpkin - the knife should be very sharp. Do not peel Hokkaido pumpkin, its skin becomes soft and edible after baking, and it also contains many valuable nutrients.
2

Remove the pumpkin from the oven and let it cool slightly for about 10-15 minutes so that it can be safely handled. When the pumpkin is still warm, use a spoon to separate the flesh from the skin (if you prefer gnocchi without skin) or use whole pieces. Transfer the flesh to a bowl and blend it into a smooth, uniform mass using an immersion blender or a stand blender. Transfer the finished purée to a fine-mesh sieve lined with cheesecloth or paper towels and let it sit for about 15 minutes to drain excess water. You should obtain about 500g of thick purée.

Ingredients: Hokkaido pumpkin
This is a key step! Too watery purée will require adding more flour, which will make the gnocchi tough and chewy. The thicker the purée, the more delicate the dumplings.

Dough for Gnocchi

3

Transfer the drained and completely cooled pumpkin puree to a large bowl. Add the egg, salt, and freshly grated nutmeg. Mix everything thoroughly with a fork. Gradually, in batches, start adding the sifted flour, mixing first with a fork and then with your hands, just until the ingredients are combined. Transfer the dough to a lightly floured surface.

Ingredients: Type 00 wheat flour, Egg, Salt, Nutmeg
Do not add all the flour at once. The amount depends on the moisture of the pumpkin. The dough should be soft and slightly sticky, but it should not stick to your hands. Too much flour will make the gnocchi tough.
4

Gently and briefly knead the dough on the countertop. About 1-2 minutes is enough until the dough becomes smooth and uniform. Shape it into a ball. Remember not to knead the dough too long, as the gluten in the flour will develop excessively, resulting in tough dumplings. The dough for gnocchi should be just combined, not kneaded like bread.

Ingredients: Type 00 wheat flour
Use the 'folding' technique for the dough instead of intense kneading. If the dough is too sticky, sprinkle your hands and the countertop with a little flour, but avoid adding too much to the dough itself.

Shaping the Gnocchi

5

Divide the ball of dough into 4 equal parts. On a lightly floured surface, roll each part with your hands to create a long roll about 2 cm thick (the thickness of your thumb). Using a knife or a dough scraper, cut the roll into small pieces about 2-2.5 cm long. These will be your dumplings.

Work with one piece of dough at a time, covering the rest with a cloth to prevent it from drying out. Make sure the rolls have an even thickness along their entire length so that the gnocchi cook evenly.
6

Now we will give the gnocchi their characteristic shape. Take one dumpling and gently slide it over the tines of a fork, lightly pressing with your thumb. This will create a striped pattern on one side and a small indentation on the other. This shape helps the sauce adhere better to the dumplings. Place the finished gnocchi on a tray or board generously sprinkled with flour, making sure they do not touch each other.

You can also use a special wooden board for shaping gnocchi. Don't worry if the first dumplings aren't perfect - it's a matter of practice. The most important thing is that they have grooves.

Cooking Gnocchi and Preparing the Sauce

7

In a large pot, bring a generous amount of salted water to a boil (about 1 tablespoon of salt per 3 liters of water). Meanwhile, in a large, deep skillet, sauté the diced bacon over medium heat. Cook for 5-7 minutes until it becomes golden and crispy. Using a slotted spoon, transfer the crispy bacon to a plate lined with paper towels, leaving the rendered fat in the skillet.

Ingredients: Boczek wędzony parzony, Salt
A large skillet with a diameter of at least 28 cm will work best, so that all the gnocchi have contact with the sauce later. Do not pour out the fat from the bacon - it is an excellent flavor carrier for the sauce.
8

Reduce the heat under the pan, add butter to the melted fat. When the butter melts, add whole sage leaves. Heat on low for 2-3 minutes, stirring, until the butter starts to foam, takes on a light brown color, and begins to smell nutty. The sage leaves should become crispy. Remove the pan from the heat to avoid burning the butter. Meanwhile, toast the walnuts in a dry pan for 2-3 minutes, until they start to smell fragrant.

Ingredients: Butter, Fresh sage, Walnuts
Watch the butter carefully. The browning process (making 'beurre noisette') is quick. If the butter turns black and starts to smoke, it will be bitter and you'll need to start over. Crispy sage leaves are a delicious decorative element.
9

When the water in the pot is boiling vigorously, gently drop in the first batch of gnocchi (about half). Do not add them all at once to avoid drastically lowering the water temperature. After a moment, the gnocchi will sink to the bottom. When they float to the surface, cook them for another 1-2 minutes. They are ready when they are soft but still springy.

Use a slotted spoon to scoop out the gnocchi. Transfer the cooked dumplings directly from the water to the pan with sage butter. A little bit of the cooking water that gets into the pan will help create an emulsion and thicken the sauce.

Serving

10

Place the pan with butter and cooked gnocchi back on low heat. Gently toss, shaking the pan, so that all the dumplings are coated in the sauce. Add half of the crispy bacon and chopped, toasted walnuts. Season with freshly ground black pepper. If using, add the optional chili flakes now.

Ingredients: Boczek wędzony parzony, Walnuts, Pieprz czarny świeżo mielony, Chili flakes
Be gentle while mixing to avoid damaging the soft dumplings. This step should not take longer than a minute; it's just about combining the flavors.
11

Immediately arrange the gnocchi on warmed plates. Sprinkle each serving with the remaining crispy bacon and generously with freshly grated Parmesan. Garnish with crispy sage leaves from the pan. Serve right away while the dish is hot and aromatic.

Ingredients: Parmesan
Heating the plates (e.g., by placing them in a warm oven for a moment) will help the dish maintain its temperature longer. Grate the cheese on a fine grater directly over the plate for the best effect.

Fun Fact

💡

Gnocchi are one of the oldest forms of 'pasta' in Italy. Their history dates back to Roman times when they were made from simple ingredients like semolina and water. Potatoes, and later pumpkin, were added to the recipe only after the discovery of America and the introduction of these vegetables to Europe.

Best for

Elegancka kolacja we dwoje Jesienny obiad rodzinny Danie na specjalną okazję Komfortowe jedzenie na chłodny wieczór

Tips

🍽️ Serving

The dish tastes best served immediately after preparation. It pairs perfectly with a light, dry white wine, such as Pinot Grigio or Sauvignon Blanc, which balances the richness of the butter and bacon. It can also be served with a simple arugula salad with a lemon vinaigrette to add freshness.

🥡 Storage

Raw 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 adding them directly to boiling water (they will need an additional 2-3 minutes). Leftover cooked dish can be stored in the refrigerator for up to 2 days and reheated in a pan with a little butter.

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