Homemade Pumpkin Gnocchi in Sage Butter Sauce with Walnuts - photo 1
← Recipes

Homemade Pumpkin Gnocchi in Sage Butter Sauce with Walnuts

Pizza and Pasta Italian Cuisine Main Dishes 120 min Medium 15 wyświetleń ~25.21 PLN - (0)
Rate:
(0)
Start Cooking

Description

This is the essence of autumn on a plate. Delicate, melt-in-your-mouth gnocchi made from sweet roasted butternut squash, enveloped in an aromatic burnt butter sauce with crispy sage leaves. The dish comes from northern Italy, where pumpkin is a popular seasonal ingredient. Gnocchi di zucca, as they are originally called, have a beautiful golden-orange color and a subtle, sweet flavor that perfectly balances the nutty depth of burnt butter and the herbal aroma of sage. The addition of toasted walnuts brings a pleasant crunch, while freshly grated Parmesan adds a salty, bold umami note to the dish. This dish is not only incredibly tasty but also visually impressive – perfect for an elegant dinner or a special seasonal lunch.

Ingredients (11)

Servings:
4
  • butternut squash 1000 g
  • Type 00 wheat flour 250 g
  • Egg 1 szt.
  • Parmesan 50 g
  • Butter 100 g
  • Fresh sage 0.7 pęczek
  • Walnuts 50 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Ground nutmeg 1 łyżeczka
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Parmesan for sprinkling 20 g
💰 Szacowany koszt dania: ~25.21 PLN (6.30 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Thoroughly wash the butternut squash. Carefully, using a large, sharp knife, cut the squash in half lengthwise. Use a spoon to remove the seeds and fibrous flesh from the center of both halves. Place the squash halves on a baking sheet lined with parchment paper, cut side up. Bake for about 40-50 minutes. The squash is ready when a fork easily pierces the flesh.

Ingredients: butternut squash
Use a stable cutting board to prevent the pumpkin from slipping. If cutting raw pumpkin is difficult for you, you can heat it in the microwave for 3-4 minutes to soften the skin.
2

Remove the pumpkin from the oven and set aside for about 20 minutes to cool slightly, until it can be safely touched. When the pumpkin is still warm, use a large spoon to scoop out all the baked flesh, separating it from the skin. Transfer the flesh to a bowl and mash it thoroughly with a potato masher or fork until smooth. To ensure the gnocchi are light and not watery, transfer the puree to a fine sieve lined with cheesecloth or paper towels and let it sit for 15-20 minutes to drain excess water.

Ingredients: butternut squash
This is the most important step! The drier the puree, the less flour you will need, and the gnocchi will be more delicate. Do not use a blender to make the puree, as it will release too much water and starch.

Dough for gnocchi

3

Drain the slightly cooled pumpkin puree (it should be about 500g) and transfer it to a large bowl. Add one egg, 50g of freshly grated Parmesan cheese, a teaspoon (5g) of salt, and a pinch of freshly grated nutmeg. Using a wooden spoon or spatula, mix everything together until you have a uniform, smooth mixture.

Ingredients: butternut squash, Egg, Parmesan, Salt, Ground nutmeg
Make sure the puree is not hot so the egg doesn't scramble. You'll get the best flavor by grating the parmesan and nutmeg just before adding them to the mixture.
4

Sift about 200g of flour into the pumpkin mixture (leaving 50g for dusting). Gently, using a spatula or your hands, start to combine the flour with the pumpkin mixture. Do this slowly, just until the ingredients come together. The dough should be soft, slightly sticky, but pulling away from the sides of the bowl. Do not add all the flour at once – the amount depends on the moisture of the pumpkin.

Ingredients: Type 00 wheat flour
The biggest mistake is adding too much flour, which will make the gnocchi hard and rubbery. Add the flour gradually. The dough should be soft like a cloud!

Shaping the gnocchi

5

Transfer the dough to a work surface or countertop generously dusted with the remaining flour. Knead the dough very briefly and gently, literally for 1-2 minutes, just until you achieve a smooth, uniform ball. Divide the dough into 4 equal parts. Roll each part on the floured surface with your hands into a long roll about 2 cm thick.

Ingredients: Type 00 wheat flour
Do not knead the dough too long! The longer you knead, the more gluten develops, and the gnocchi become tough. The movements should be light and quick.
6

Using a knife or dough scraper, cut each roll into small pieces about 2-3 cm long. These will be your dumplings. You can leave each dumpling in the shape of a 'pillow' or give it a distinctive pattern. To do this, gently press the dumpling with your thumb against the tines of a fork and roll it down. This will create grooves that perfectly 'catch' the sauce.

Place the finished gnocchi on a tray or board generously sprinkled with flour or semolina, making sure they do not touch each other. This will prevent them from sticking together.

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 handful of salt (about 1-2 tablespoons). The water should be as salty as the sea. Reduce the heat so that the water is just gently 'bubbling' and not boiling vigorously. Drop the gnocchi in batches (about 1/4 of the total at a time), gently stirring to prevent them from sticking to the bottom.

Cooking gnocchi in too little water or in rapidly boiling water can cause them to fall apart. Gentle cooking is the key to success.
8

The gnocchi are ready when they float to the surface of the water. From this moment, cook them for another 1-2 minutes. In the meantime, in a large skillet over medium heat, melt 100g of butter. When the butter has melted and starts to foam, add the sage leaves. Heat the butter, stirring occasionally, until the foam subsides, brown bits appear at the bottom, and the butter takes on a nutty aroma and amber color. Be careful not to burn it!

Ingredients: Butter, Fresh sage
Browning butter (beurre noisette) is a technique that requires attention. The process takes 3-5 minutes. As soon as you smell a nutty aroma and the butter turns brown, remove the pan from the heat to stop the process.
9

Using a slotted spoon, scoop out the cooked gnocchi and transfer them directly to the pan with the hot butter sauce. Add the chopped walnuts to the pan. Gently shake the pan to coat all the dumplings with the sauce. Cook everything together for about a minute. Season with freshly ground black pepper.

Ingredients: Walnuts, Pieprz czarny świeżo mielony
Transferring the gnocchi directly from the water to the sauce helps to combine the flavors. A small amount of the cooking water that ends up in the pan will help create an emulsion.
10

Immediately transfer the gnocchi to warmed plates. Drizzle with the remaining sauce from the pan, making sure each serving has crispy sage leaves and nuts. Optionally, sprinkle each portion with extra freshly grated Parmesan. Serve right away while hot.

Ingredients: Parmesan for sprinkling
Heating the plates (e.g., by placing them in a warm oven for a few minutes) will help the dish retain its temperature longer and taste better.

Fun Fact

💡

Gnocchi are one of the oldest forms of 'pasta' in Italy, and their history dates back to Roman times. Initially, they were made from semolina or breadcrumbs; potatoes and pumpkin only became popular after being brought to Europe from America.

Best for

Elegancki obiad Jesienna kolacja Danie na wyjątkowe okazje Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve immediately after preparation, on deep, warmed plates. The dish pairs wonderfully with a light white wine, such as Pinot Grigio or Soave. For added crunch, you can sprinkle with toasted pumpkin seeds.

🥡 Storage

Raw gnocchi can be frozen. Arrange them on a floured tray in a single layer, freeze, and then transfer to a ziplock bag. Cook the frozen gnocchi by dropping them directly into salted water (they need 1-2 minutes longer cooking time). It is best to eat the finished dish immediately, as reheated gnocchi lose their delicate texture.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Baked cauliflower "steak" with goat cheese cream and pears in red wine (variant 6051575e) 90 min

Baked cauliflower "steak" with goat cheese...

Main Dishes
Podhale-style dumplings with mushroom sauce and smoked bryndza 90 min

Podhale-style dumplings with mushroom sauc...

Regional Cuisine for Christmas Eve
Autumn Power Salad with Roasted Sweet Potato, Kale, and Tahini-Orange Dressing 60 min

Autumn Power Salad with Roasted Sweet Pota...

Takeaway Dishes
Tomato Soup with Rice 40 min

Tomato Soup with Rice

Soups
Warm salad with roasted butternut squash, kale, and cranberries in maple-balsamic dressing 60 min

Warm salad with roasted butternut squash, ...

Salads
Creamy risotto with roasted pumpkin, sage, and gorgonzola cheese 90 min

Creamy risotto with roasted pumpkin, sage,...

Main Dishes

Recipe Categories

Pizza and Pasta
Pizza and Pasta

Pizza and pasta are the perfect duet - Italian flavors that have conquered the whole world. Neapolitan pizza: thin crust, tomato sauce, mozzarella, and fresh basil. Roman pizza with a crispy edge and abundant toppings. Pizza dough: yeast-based with a long rising time for the best flavor. Pasta fr...

See all recipes in this category
Italian Cuisine
Italian Cuisine

Italian cuisine is love at first bite - pasta, pizza, and amore on the plate. Pasta in all shapes: spaghetti, penne, rigatoni, tagliatelle, and lasagna with homemade sauces. Italian sauces: bolognese, carbonara, pomodoro, pesto, and aglio e olio - classics. Neapolitan pizza with a crispy crust an...

See all recipes in this category
Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama