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Velvety Pumpkin Gnocchi in Sage-Butter Sauce with Walnuts - photo 1
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Velvety Pumpkin Gnocchi in Sage-Butter Sauce with Walnuts

I don't know Main dishes Italian Cuisine 100 min Medium 5 wyświetleń ~28.75 PLN - (0)
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Description

This dish is the essence of autumn captured on a plate. Velvety, delicate dumplings made from roasted pumpkin and potatoes that literally melt in your mouth. Their subtle sweetness is perfectly balanced by an aromatic, slightly nutty sauce made from browned butter with crispy sage leaves. The whole is complemented by toasted walnuts adding texture and a bold, salty Parmesan cheese. Pumpkin gnocchi (Gnocchi di Zucca) is a classic of northern Italian cuisine, especially from the regions of Lombardy and Veneto, where pumpkin reigns as the queen of autumn harvests. The dish is not only incredibly tasty but also beautifully presented on the plate thanks to the intense orange color of the dumplings. It is perfect for an elegant dinner, a family lunch, or simply as a comforting dish on a chilly evening.

Składniki (11)

Servings:
4
  • Hokkaido pumpkin 1000 g
  • Ziemniaki mączyste 450 g
  • Wheat flour type 450 or 00 250 g
  • Egg 1 szt.
  • Butter 100 g
  • Fresh sage 30 g
  • Walnuts 50 g
  • Parmesan cheese 50 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Nutmeg 2 szczypty
💰 Szacowany koszt dania: ~28.75 PLN (7.19 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of Pumpkin Purée

1

Preheat the oven to 200°C (top and bottom heat). Thoroughly wash the Hokkaido pumpkin. Using a sharp, large knife, cut it in half, and then cut each half into 2-3 smaller pieces. Use a spoon to remove the seeds along with the fibers. Place the pumpkin pieces skin side down on a baking sheet lined with parchment paper. Bake for about 30-40 minutes. The pumpkin is ready when a fork easily pierces the flesh without any resistance, and the flesh is very soft.

Ingredients: Hokkaido pumpkin
Use a large, stable cutting board to prevent the pumpkin from slipping. Do not peel Hokkaido pumpkin - its skin is edible and full of nutrients after roasting. If you are using another type of pumpkin (e.g., butternut), peel it before roasting.
2

Remove the pumpkin from the oven and let it cool slightly for about 10 minutes so that it can be touched. Use a spoon to separate the hot flesh from the skin (though in the case of Hokkaido, you can use it with the skin for more fiber) and transfer it to a bowl. Blend the flesh into a perfectly smooth puree using an immersion blender or a stand blender. Weigh out exactly 500g of the finished puree and set it aside to cool completely. It is crucial that the dough is not too sticky.

Ingredients: Hokkaido pumpkin
You can freeze any leftover purée or use it for soup, cake, or oatmeal. Make sure the purée is completely cold before adding it to the dough – warm purée will require you to add much more flour, and the gnocchi will turn out tough.

Kneading the Dough for Gnocchi

3

In a large pot, bring water to a boil. Scrub the potatoes thoroughly and cook them in their skins in salted water until tender, about 20-25 minutes. Check for doneness by piercing them with a fork. Drain and peel them while they are still hot. Immediately pass them through a potato ricer onto a work surface or into a large bowl. Leave to cool completely and allow to steam off.

Ingredients: Ziemniaki mączyste, Salt
Cooking potatoes in their skins prevents them from absorbing excess water. Using a ricer is the best method – it makes the potatoes fluffy and lump-free. If you don't have a ricer, you can use a potato masher, but do it very thoroughly.
4

On a large, clean countertop or board, combine the cooled, pressed potatoes with 500g of cooled pumpkin purée. Make a well in the center, crack an egg into it, add half of the flour, a pinch of salt, pepper, and optionally freshly grated nutmeg. Gently, using your fingertips, start to fold the ingredients inward, mixing them into a uniform mass.

Ingredients: Ziemniaki mączyste, Hokkaido pumpkin, Egg, Wheat flour type 450 or 00, Salt, Pieprz czarny świeżo mielony, Nutmeg
Use a dough scraper to help gather the dough from the countertop. Work quickly and gently. The longer you knead the gnocchi dough, the more gluten is released, resulting in tough and chewy dumplings.
5

Gradually add the rest of the flour, kneading the dough only until the ingredients are combined and the dough is soft, slightly sticky, but can be shaped into a ball. Do not add too much flour! The amount may vary depending on the moisture of the pumpkin and potatoes. The finished dough should be smooth and elastic.

Ingredients: Wheat flour type 450 or 00
A common mistake is adding too much flour out of fear of sticking. The dough should remain slightly sticky. It's better to lightly dust your hands and the work surface with flour while shaping, rather than 'clogging' the dough with flour.

Shaping and Cooking Gnocchi

6

Divide the dough into 4 equal parts. On a lightly floured countertop, roll each part with your hands into a log about 2 cm thick. Using a sharp knife or a dough scraper, cut the log into small pieces about 2-2.5 cm long. These are your gnocchi.

Ingredients: Wheat flour type 450 or 00
Keep the countertop and your hands lightly dusted with flour to prevent the dough from sticking. Do not use too much force while rolling; the rolls should form gently.
7

To give the gnocchi their characteristic shape, take one dumpling and gently slide it over the tines of a fork, lightly pressing with your thumb. A small indentation will form on the other side. This shape allows the sauce to cling perfectly to the dumplings. Place the shaped gnocchi on a tray or board generously sprinkled with flour, ensuring they do not touch each other.

You can also use a special wooden board for shaping gnocchi (rigagnocchi). If you don't want to create patterns, you can skip this step - the dumplings will be just as tasty.
8

In a large, wide pot, bring plenty of salted water to a boil (about 1 tablespoon of salt for 3 liters of water). When the water is boiling vigorously, reduce the heat to medium. Gently add the gnocchi in batches. Do not overcrowd the pot. When the gnocchi float to the surface, cook them for another 1-2 minutes. Use a slotted spoon to remove them and place them on a plate.

Ingredients: Salt
The water should be gently bubbling, not boiling violently, to avoid damaging the delicate dumplings. Cooking in batches is important so that the gnocchi have space and do not stick together.

Preparation of the Sauce and Serving

9

In a large skillet, over medium heat, melt the butter. When it starts to foam, add the whole sage leaves. Fry for 2-3 minutes, stirring, until the butter takes on a nutty aroma and an amber color, and the sage leaves become crispy. Be careful not to burn the butter!

Ingredients: Butter, Fresh sage
It's best to use a pan with a light bottom to more easily control the color of the butter. When brown specks appear at the bottom and the smell becomes intensely nutty, the butter is ready. Immediately remove it from the heat.
10

Transfer the cooked, drained gnocchi to the sauce in the pan. Gently mix, shaking the pan so that each dumpling is coated with butter. Heat together for about a minute. Meanwhile, toast the walnuts in a dry, small pan for 2-3 minutes until they start to smell, then chop them coarsely.

Ingredients: Walnuts
Do not stir the gnocchi in the pan too vigorously with a spoon to avoid damaging them. It is best to gently toss the contents of the pan.
11

Transfer the hot gnocchi with sauce to plates. Generously sprinkle with freshly grated Parmesan and chopped, toasted walnuts. Garnish with crispy sage leaves from the pan. Serve immediately while the dish is hot.

Ingredients: Parmesan cheese, Walnuts
For added freshness and a slight bitterness, you can top it with a handful of fresh arugula. For a bit of spiciness, sprinkle everything with a pinch of chili flakes.

Fun Fact

💡

The word 'gnocchi' in Italian means 'lumps' or 'knots', referring to their characteristic shape. Although today they are mainly associated with potatoes, historically the first gnocchi were made from flour, breadcrumbs, or semolina, and potatoes only became a popular ingredient after their introduction to Europe in the 16th century.

Best for

Elegancka kolacja we dwoje Jesienny obiad z rodziną Danie na poprawę nastroju Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve immediately after preparation, on warmed, deep plates, to keep the dish at the right temperature for as long as possible. A light, white wine with good acidity, such as Pinot Grigio or Sauvignon Blanc, pairs wonderfully with the dish, balancing the buttery richness of the sauce.

🥡 Storage

Raw, uncooked gnocchi can be frozen. Arrange them on a floured tray in a single layer, making sure they do not touch. Place in the freezer for 1-2 hours, and once firm, transfer to a ziplock bag. They can be stored for up to 3 months. Cook from frozen by adding directly to boiling water (cooking time will increase by 2-3 minutes). Cooked gnocchi can be stored in the refrigerator for up to 2 days and can be sautéed in a pan with butter.

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