Velvety Pumpkin Gnocchi with Sage Butter and Crunchy Nuts - photo 1
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Velvety Pumpkin Gnocchi with Sage Butter and Crunchy Nuts

Pizza and Pasta Main Dishes Italian Cuisine 110 min Medium 17 wyświetleń ~31.52 PLN - (0)
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Description

This dish is the essence of autumn on a plate, perfectly fitting into the canon of Italian cuisine. Pumpkin gnocchi are delicate, fluffy dumplings with a beautiful golden-orange color and a subtly sweet flavor that perfectly balances the addition of potatoes. Their velvety texture melts in your mouth. The whole dish is enveloped in an aromatic sage brown butter sauce (burro e salvia), which gives it a nutty, deep aroma. Crispy sage leaves and toasted hazelnuts provide a fantastic textural contrast to the soft dumplings. The dish is not only incredibly tasty but also visually impressive, making it an ideal choice for an elegant dinner, a Sunday lunch, or a gathering with friends on a chilly day. Served with freshly grated Parmesan, it becomes a complete, satisfying meal.

Ingredients (11)

Servings:
4
  • Hokkaido pumpkin 1000 g
  • Starchy potatoes (type c) 250 g
  • Type 00 wheat flour 250 g
  • Egg 1 szt.
  • Butter 100 g
  • Fresh sage 1 pęczek
  • Ser parmezan (parmigiano reggiano) 50 g
  • 🌿 Przyprawy
  • Fine sea salt 10 g
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Hazelnuts 40 g
  • Pieprz czarny świeżo mielony 2 szczypty
💰 Szacowany koszt dania: ~31.52 PLN (7.88 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of Pumpkin-Potato Purée

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). Wash the potatoes thoroughly and poke them in several places with a fork. Place the pumpkin and potatoes on a large baking tray lined with parchment paper. Bake for about 40-50 minutes, until the flesh of the pumpkin is very soft and the potatoes can be easily pierced with a knife.

Ingredients: Hokkaido pumpkin, Starchy potatoes (type c)
Use a large baking tray so the vegetables roast in a single layer rather than steam. Do not peel the vegetables before roasting - the skin will retain moisture inside and make it easier to separate the flesh later.
2

Remove the vegetables from the oven and let them cool slightly for about 10-15 minutes, until they can be safely touched. Using a spoon, scoop out the flesh from the roasted pumpkin, separating it from the skin. Cut the potatoes in half and scoop out the flesh as well. Place the hot flesh of the pumpkin and potatoes in a large bowl and immediately mash it very thoroughly using a potato ricer or masher. Transfer the mixture to a large, dry skillet and heat over medium heat for 3-5 minutes, stirring constantly to evaporate as much moisture as possible. The purée should become thicker and more compact. Set aside to cool completely.

The key step is to evaporate the excess water from the purée! The drier the purée, the less flour you will need to add, and the gnocchi will be lighter and more delicate. Use a potato ricer, not a blender, which can make the mixture sticky.

Dough for Gnocchi

3

To the completely cooled purée, add the egg, 2 teaspoons (10g) of salt, and freshly grated nutmeg. Gently mix everything with a fork. Sift the flour over the purée. Using a fork or your hands, start gently combining the ingredients, making motions from the bottom to the top, until a loose, slightly sticky dough forms. Do not knead it for too long.

Ingredients: Egg, Fine sea salt, Nutmeg, Type 00 wheat flour
Add the flour gradually. Depending on the moisture of the purée, you may need a little less or a little more. The dough should be soft and delicate, not hard and compact. Too much flour will make the gnocchi tough.
4

Transfer the dough to a lightly floured work surface or countertop. Knead it gently and quickly (no longer than 1-2 minutes), just until the ingredients are combined and the dough is smooth but still very soft. Shape the dough into a ball, slightly flatten it, and divide it into 4 equal parts using a bench scraper or knife.

Ingredients: Type 00 wheat flour
The biggest mistake is kneading the dough for too long. This causes gluten development, resulting in tough and chewy dumplings. Work quickly and gently.

Shaping the Gnocchi

5

Take one part of the dough and on a lightly floured countertop, roll it with your hands to form a log about 2 cm thick. If the dough is sticky, gently sprinkle your hands and the countertop with flour. Repeat the process with the remaining three parts of the dough.

Try to ensure that the rolls have an even thickness along their entire length. This will ensure that all the gnocchi are of a similar size and will cook at the same time.
6

Using a sharp knife or scraper, cut each roll into small pieces about 2 cm long. To give the gnocchi their traditional shape, take each piece and gently slide it over the tines of a fork, pressing lightly with your thumb. This will create a dimple on one side and characteristic grooves on the other. Place the finished gnocchi on a tray or board generously sprinkled with flour, ensuring they do not touch each other.

The grooves on gnocchi are not just for decoration! They help to 'catch' the sauce much better, making every bite full of flavor. If you don't want to shape them, you can leave them as simple 'pillows'.

Cooking and Sauce

7

In a large pot, bring at least 4 liters of water to a boil. When the water starts to boil, add a generous tablespoon of salt. Drop the gnocchi in batches into the boiling water. Gently stir with a wooden spoon to prevent them from sticking to the bottom. Cook for about 2-3 minutes from the moment they float to the surface. The finished gnocchi should be soft and springy.

Do not drop all the gnocchi at once, as it will lower the water temperature and they may stick together. Cook them in 2-3 batches. Use a large pot so the dumplings have room to swim freely.
8

While the gnocchi are cooking, prepare the sauce. In a large skillet (large enough to hold all the gnocchi), melt the butter over medium heat. Once the butter has melted and starts to foam, add the sage leaves. Fry for 2-3 minutes. Some of the leaves will become crispy and dark green - remove them and set aside on a paper towel. Leave the rest of the sage in the skillet. Continue to heat the butter until it turns golden brown and starts to smell nutty. Remove the skillet from the heat.

Ingredients: Butter, Fresh sage
Carefully watch the butter, as it can burn very quickly. As soon as you notice brown specks and smell a nutty aroma, immediately remove it from the heat. This is called 'beurre noisette' (brown butter).

Serving

9

Using a slotted spoon, scoop out the cooked gnocchi and transfer them directly to the pan with sage butter. Add about 2-3 tablespoons of the gnocchi cooking water. Gently shake the pan to coat the dumplings in the sauce. If you are using hazelnuts, toast them in a dry pan and then chop them coarsely.

Ingredients: Hazelnuts
The water from cooking pasta contains starch, which will help create an emulsion and make the sauce adhere better to the noodles. Don't pour it out right away!
10

Divide the gnocchi with sauce onto four warmed plates. Generously sprinkle each serving with freshly grated Parmesan. Garnish with the reserved crispy sage leaves and chopped hazelnuts. Optionally, season with freshly ground black pepper. Serve immediately.

Ingredients: Ser parmezan (parmigiano reggiano), Hazelnuts, Pieprz czarny świeżo mielony
Heating the plates before serving will help the dish maintain its temperature longer. This can be done by placing them in an oven preheated to 50°C for a few minutes.

Fun Fact

💡

The word 'gnocchi' in Italian means 'lumps' or 'knots'. Although today they are mainly associated with potatoes, their original versions, known since Roman times, were made from semolina or flour and water. The potato version became popular only in the 16th century after potatoes were brought from America to Europe.

Best for

Elegancka kolacja Jesienny obiad Danie na specjalną okazję Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve immediately after preparation, on deep, warmed plates. The dish pairs wonderfully with a light, dry white wine with good acidity, such as Pinot Grigio or Sauvignon Blanc, which will balance the richness of the buttery sauce. For added texture, you can sprinkle the dish with crushed Amaretti cookies.

🥡 Storage

Raw, shaped gnocchi can be frozen. Spread them out on a floured tray, making sure they do not touch each other. After completely freezing (about 1-2 hours), transfer them to a sealed bag or container. Cook the frozen gnocchi by dropping them directly into salted boiling water (they will need 1-2 minutes longer to cook). It is not recommended to store the finished dish, as gnocchi lose their delicate, fluffy texture when reheated.

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