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Velvety Pumpkin Gnocchi with Sage Butter and Toasted Walnuts - photo 1
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Velvety Pumpkin Gnocchi with Sage Butter and Toasted Walnuts

Dania główne Vegetarian Dishes Pasta and Risotto 120 min Medium 19 wyświetleń ~27.83 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, where the sweetness of pumpkin perfectly complements the nutty aroma of browned butter and the herbal note of crispy sage. Pumpkin gnocchi is an Italian classic in a seasonal version, stemming from the tradition of 'cucina povera' (poor kitchen), where available, local ingredients were used. They are incredibly filling, yet as light as a cloud, provided they are prepared correctly. The dish is not only a feast for the palate but also for the eyes – the intense orange color of the gnocchi beautifully contrasts with the green of the sage and the white of the parmesan. It is perfect for an elegant dinner, a family lunch on a chilly day, or as a way to impress guests with your culinary skills. Serve them as a standalone main dish, generously sprinkled with parmesan and crunchy nuts for added texture.

Składniki (12)

Servings:
4
  • Hokkaido pumpkin 1000 g
  • Potatoes 2 szt.
  • Type 00 wheat flour 200 g
  • Egg 1 szt.
  • Butter 100 g
  • Fresh sage 0.7 pęczek
  • Walnuts 50 g
  • Parmesan 40 g
  • 🌿 Przyprawy
  • Salt 15 g
  • Nutmeg 2 szczypty
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Olive oil 15 ml
💰 Szacowany koszt dania: ~27.83 PLN (6.96 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetable puree

1

Preheat the oven to 200°C (fan). Thoroughly wash the pumpkin, cut it in half, and use a spoon to remove the seeds and fibrous center. Cut the pumpkin into smaller pieces, e.g., quarters or eighths. Place them on a baking sheet lined with parchment paper, skin side down. Optionally, you can drizzle them with olive oil. Bake for about 30-40 minutes, until the flesh is very soft – a fork should go into it with no resistance.

Ingredients: Hokkaido pumpkin, Olive oil
Use a large, stable cutting board and a sharp chef's knife. Hokkaido pumpkin has an edible skin, but it's better to remove it after baking for a smooth consistency in the gnocchi. Baking the pumpkin instead of boiling it makes the puree less watery, which is key for good gnocchi.
2

In the meantime, prepare the potatoes. Scrub them thoroughly and boil them in their skins in salted water until tender (about 20-30 minutes). Alternatively, for an even better result, roast them in the oven together with the pumpkin. After baking/boiling, peel the hot potatoes.

Ingredients: Potatoes, Salt
The best tool for preparing potatoes for mashed potatoes is a potato ricer. It allows you to achieve a perfectly smooth, airy mixture without lumps. Avoid using a blender, which can make the mixture sticky due to the release of excess starch.
3

When the pumpkin is baked, take it out of the oven and let it cool slightly, just enough to be able to touch it. Use a spoon to separate the flesh from the skin and transfer it to a large bowl. Add the peeled, hot potatoes. Use a potato ricer or masher to thoroughly mash both vegetables into a perfectly smooth, uniform puree. Spread the puree in a thin layer on a baking sheet or in a wide dish and set aside to cool completely. This is a very important step to allow excess moisture to evaporate.

Ingredients: Hokkaido pumpkin, Potatoes
Hot or warm puree will require significantly more flour, which will make the gnocchi hard and chewy. Patience at this stage is key. The mixture should feel cool to the touch before adding the flour.

Kneading the dough for gnocchi

4

Transfer the cooled puree to a clean, floured work surface or countertop. Make a well in the center. Add about 150g of flour, an egg, a pinch of salt, and freshly grated nutmeg. Using a fork or a dough scraper, gently mix the ingredients, gradually incorporating the puree into the center. Once the ingredients are combined, start gently kneading the dough with your hands, adding the remaining flour only if the dough is very sticky.

Ingredients: Type 00 wheat flour, Egg, Salt, Nutmeg
THE MOST IMPORTANT RULE: knead the dough as briefly as possible, just until the ingredients are combined. Over-kneading activates the gluten in the flour, resulting in tough dumplings. The dough should be soft, slightly sticky, but moldable. The amount of flour depends on the moisture of the puree, so add it gradually.

Shaping the gnocchi

5

Divide the dough into 4 equal parts. On a lightly floured surface, gently roll each part with your hands to create a long stick about 1.5 - 2 cm thick (the thickness of your thumb). Try not to knead the dough while rolling; do it lightly and with care.

Ingredients: Type 00 wheat flour
If the dough is very sticky, dust your hands and the countertop with a little flour, but avoid adding too much. You can use a dough scraper to handle the dough more easily and keep the countertop clean.
6

Cut the roll into small pieces about 2 cm long using a knife or scraper. Now it's time to give them their characteristic shape. Gently roll each piece over the tines of a fork, lightly pressing with your thumb. Alternatively, you can use a special wooden gnocchi board. The grooves will help the sauce cling better to the dumplings. Place the formed gnocchi on a tray or board generously sprinkled with flour, making sure they do not touch each other.

This is a step where you can involve the whole family! Don't worry if the first dumplings aren't perfect. It's about creating an indentation on one side and grooves on the other. It's these imperfections that are charming in home cooking.

Cooking and preparing the sauce

7

In a large pot, bring a generous amount of water to a boil (about 4-5 liters). When the water is boiling, add a solid tablespoon of salt (about 10g). The water should be as salty as the sea. Gently drop the gnocchi in batches into the boiling water. Do not add them all at once to avoid drastically lowering the water temperature. Cook for about 2-3 minutes from the moment they float to the surface. This is a sign that they are ready.

Ingredients: Salt
Use a slotted spoon to gently place and remove the gnocchi from the water. Cooking in batches is key to ensure the dumplings cook evenly and do not stick together. The pot should be large and wide.
8

While the first batch of gnocchi is cooking, melt the butter in a large skillet over medium heat. Let it foam, then watch it change color. It will start to smell nutty, and brown specks will appear at the bottom – these are the caramelized milk solids. This is the moment when 'brown butter' (beurre noisette) is created. Add the sage leaves to the skillet and fry for about a minute until they become crispy. Reduce the heat to low.

Ingredients: Butter, Fresh sage
Use a pan with a light bottom (e.g., stainless steel) to better control the color of the butter. The browning process is quick, so don't step away from the pan, as the butter can easily burn! When you smell a strong, nutty aroma and the butter has an amber color, it's ready.
9

In a dry, small skillet, toast the walnuts for 2-3 minutes until they start to smell fragrant and lightly brown. Be careful not to burn them. Then chop them coarsely.

Ingredients: Walnuts
Toasting nuts releases their natural oils and makes them crunchier and more aromatic. It's a small step that makes a big difference in the flavor of the entire dish.

Serving

10

Using a slotted spoon, remove the cooked gnocchi directly from the pot and transfer them to the pan with sage butter. Gently mix by shaking the pan so that each dumpling is coated in the sauce. If the sauce is too thick, add 1-2 tablespoons of the gnocchi cooking water. Repeat the process with the remaining batches of dumplings.

The water from cooking the dumplings contains starch, which will help emulsify the sauce, making it creamier and better adhering to the gnocchi. This is a classic Italian technique.
11

Immediately arrange the gnocchi on warmed plates. Sprinkle each serving with toasted, chopped walnuts, freshly grated Parmesan, and freshly ground black pepper. Serve right away while hot.

Ingredients: Walnuts, Parmesan, Black pepper
Heating the plates (e.g., by placing them in a warm oven for a moment) will help the dish retain its temperature longer and taste even better.

Fun Fact

💡

The word 'gnocchi' likely comes from the Italian 'nocchio', meaning a knot in wood, or 'nocca', which refers to a knuckle, relating to their small, irregular shape. Although today they are mainly associated with potatoes, the original versions of gnocchi were made from flour, breadcrumbs, or semolina, and potatoes were only added after their introduction to Europe from America in the 16th century.

Best for

Jesienny obiad Elegancka kolacja we dwoje Danie na specjalną okazję Komfortowe jedzenie na chłodne dni

Tips

🍽️ Serving

Serve the dish on deep, warmed plates to keep it hot longer. To balance the richness of flavors, serve with a simple arugula salad dressed with balsamic vinegar. A light white wine with good acidity, such as Pinot Grigio or Sauvignon Blanc, pairs perfectly.

🥡 Storage

Gnocchi taste best fresh after preparation. If there are leftovers, store them in the fridge in an airtight container for up to 2 days. Reheat in a pan with a little butter. Raw gnocchi can be frozen – arrange them in a single layer on a tray dusted with flour, freeze, and then transfer to a bag. Cook from frozen by dropping them directly into boiling water (they will need an additional 1-2 minutes).

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