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Velvety Pumpkin Gnocchi in Brown Butter and Sage Sauce - photo 1
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Velvety Pumpkin Gnocchi in Brown Butter and Sage Sauce

Dania główne European cuisine Pasta and Risotto 110 min Medium 11 wyświetleń ~39.00 PLN - (0)
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Description

This dish is the essence of autumn captured on a plate. It is a variation on classic Polish kopytka, where traditional potatoes are combined with sweet, intensely orange purée of roasted Hokkaido pumpkin. As a result, the dumplings gain not only a beautiful color but also a delicate, slightly nutty flavor and an incredibly velvety texture. The whole is enveloped in a simple yet sophisticated sauce of browned butter, which releases a deep, nutty aroma when heated. Crispy sage leaves add herbal freshness, while salty, crunchy Parma ham and toasted walnuts provide the perfect counterpoint to the softness of the kopytka. The dish is incredibly hearty, warming, and elegant, perfect for cooler days, whether for a daily lunch or a special dinner.

Składniki (13)

Servings:
4
  • Hokkaido pumpkin 1000 g
  • Potatoes 2 szt.
  • Mąka pszenna typ 450 lub 500 250 g
  • Egg 1 szt.
  • Butter 100 g
  • Fresh sage 0.5 pęczek
  • Parma ham 80 g
  • Walnuts 50 g
  • Parmesan 40 g
  • 🌿 Przyprawy
  • Salt 15 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~39.00 PLN (9.75 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing pumpkin purée

1

Preheat the oven to 200°C (fan). Thoroughly wash the Hokkaido pumpkin. You don't need to peel it; the skin becomes soft after baking. Cut the pumpkin in half and use a spoon to remove the seeds and fibrous flesh from the inside. Cut the halves into smaller pieces, e.g., into eighths. Arrange them on a baking sheet lined with parchment paper, skin side down. Bake for about 30-40 minutes, until the flesh is very soft (check with a fork - it should go in easily).

Ingredients: Hokkaido pumpkin
Use a large, stable cutting board and a sharp chef's knife. Roasting the pumpkin instead of boiling it concentrates its flavor and removes excess water, which is key for the consistency of the gnocchi dough.
2

Remove the baked pumpkin from the oven and let it cool for about 15 minutes. When it is cool enough to touch, separate the flesh from the skin using a spoon (it should come off very easily). Transfer the hot flesh to a bowl and blend it into a smooth, uniform mass using an immersion blender or a countertop blender. Weigh out 500g of the finished purée. If the purée seems very watery, you can evaporate it for a few minutes in a dry pan, stirring constantly.

Ingredients: Hokkaido pumpkin
A hand blender (immersion blender) is perfect for this task. Make sure there are no lumps in the purée. A smooth mixture is the secret to velvety gnocchi. Any excess purée can be frozen and used for soup or dough.

Preparing the dough for gnocchi

3

Wash the potatoes thoroughly and cook them in their skins in salted water until soft (about 20-30 minutes). Drain and let them cool slightly. While still warm, peel the potatoes and press them through a potato ricer or mash them thoroughly with a masher until smooth. Do not use a blender, as the potatoes will become gummy.

Ingredients: Potatoes, Salt
Cooking potatoes in their skins prevents them from absorbing excess water. A potato ricer is the best tool that guarantees perfectly fluffy mash without lumps.
4

On a large work surface or in a spacious bowl, combine the pressed potatoes with the prepared pumpkin purée. Add the sifted flour, egg, a pinch of salt, and freshly grated nutmeg. Start quickly kneading the dough with your hands, just until the ingredients are combined. The dough should be soft and slightly sticky, but come away from your hands.

Ingredients: Potatoes, Hokkaido pumpkin, Mąka pszenna typ 450 lub 500, Egg, Salt, Nutmeg
The biggest mistake is adding too much flour! The more flour, the firmer the dumplings. The pumpkin dough is naturally moister. Work quickly, as prolonged kneading of the potato dough makes it tough and rubbery.

Shaping and cooking the dumplings

5

Divide the dough into 3-4 parts. On a lightly floured surface, shape each part into a roll about 2 cm thick. Then, using a sharp knife or a dough scraper, cut the roll diagonally into small dumplings about 2-3 cm long. You can gently flatten each dumpling with a fork to create a pattern that will better 'catch' the sauce.

Ingredients: Mąka pszenna typ 450 lub 500
Sprinkle the countertop with flour only minimally to prevent the dough from sticking. Too much flour on the outside will make the dumplings tough. Place the formed kopytka on a board or tray dusted with flour to prevent them from sticking together.
6

In a large pot, bring a generous amount of water to a boil (about 3-4 liters). When the water starts to boil, add a good amount of salt (about 1 tablespoon). Reduce the heat so that the water is just gently simmering. In batches, add the dumplings to the water, gently stirring 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. Use a slotted spoon to remove the cooked dumplings.

Ingredients: Salt
Do not cook too many dumplings at once, as they will lower the water temperature and may stick together. The water should be gently simmering, not boiling, to avoid damaging the delicate dumplings. Place the cooked dumplings on a plate drizzled with a little oil or butter.

Preparation of the sauce and toppings

7

In a dry, medium skillet, toast the walnuts until golden, stirring frequently, for about 3-4 minutes. Be careful not to burn them. Remove from the skillet and set aside. In the same skillet, arrange the slices of prosciutto and fry over medium heat for 2-3 minutes on each side until crispy. Remove to a paper towel to drain excess fat.

Ingredients: Walnuts, Parma ham
Use a heavy-bottomed pan that distributes heat evenly. Toasting the nuts releases their natural oils and enhances the flavor. Once cooled, the ham can be crumbled into smaller pieces.
8

In a clean skillet, preferably with a light-colored bottom, melt the butter over medium heat. Allow it to cook, stirring gently. The butter will begin to foam, and then brown specks will appear at the bottom (these are the burnt milk solids). When the butter turns amber and starts to smell nutty (this will take about 4-5 minutes), immediately add the sage leaves to the skillet. Fry for 30-60 seconds until they become crispy. Remove the skillet from the heat.

Ingredients: Butter, Fresh sage, Chili flakes
A light-colored pan (e.g. stainless steel) allows you to control the color of the butter. The browning process of the butter happens very quickly towards the end, so be vigilant not to burn it - it would become bitter. Add the sage to the hot butter carefully, as it may splatter.

Serving

9

To the pan with the hot butter-sage sauce, add the cooked gnocchi. Gently mix to coat each dumpling with the sauce. Season with freshly ground pepper. Additionally, for some heat, you can add a pinch of chili flakes. Heat everything for a minute. Plate the gnocchi, sprinkle with crumbled Parma ham, toasted nuts, and freshly grated Parmesan. Serve immediately.

Ingredients: Pieprz czarny świeżo mielony, Walnuts, Parma ham, Parmesan
It's best to serve the dish on warmed plates to keep the temperature for as long as possible. Don't skimp on the Parmesan - its salty, intense flavor pairs perfectly with the other ingredients.

Fun Fact

💡

The name 'kopytka' comes from the characteristic shape of the dumplings, resembling small hooves. Combining them with a sauce of browned butter and sage ('burro e salvia') is a marriage of Polish and Italian cuisine, where this simple sauce is a classic addition to ravioli or gnocchi, proving that the best dishes often come from the simplest ingredients.

Best for

Jesienny obiad rodzinny Elegancka kolacja we dwoje Danie na poprawę nastroju w chłodny dzień

Tips

🍽️ Serving

Serve the dish immediately after preparation, on deep, warmed plates. You can garnish with an additional leaf of fresh sage. It pairs perfectly with a glass of dry white wine, such as Pinot Grigio or Chardonnay with oaky notes.

🥡 Storage

Raw gnocchi can be frozen. Arrange them on a tray dusted with flour so that they do not touch each other. After freezing, transfer them to a bag. Cook from frozen by dropping them into boiling water (they will need 1-2 minutes longer). Cooked gnocchi can be stored in the refrigerator for up to 2 days and can be sautéed in a pan with a bit of butter.

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