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Autumn Gnocchi with Roasted Pumpkin, Sage, and Brown Butter - photo 1
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Autumn Gnocchi with Roasted Pumpkin, Sage, and Brown Butter

Pikantne I don't know Main dishes Vegetarian Dishes 70 min Medium 4 wyświetleń ~27.55 PLN - (0)
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Description

This dish is the essence of autumn on a plate. Imagine soft, delicate gnocchi enveloped in an aromatic, nutty brown butter sauce, with crispy sage leaves. Accompanying this are sweet, melt-in-your-mouth pieces of roasted Hokkaido pumpkin, which add beautiful color and a creamy texture. The whole dish is baked under a layer of bold Parmesan and finished with toasted hazelnuts for added crunch. It is an incredibly satisfying, elegant, yet simple dish to prepare. Perfect for a dinner for two, a meal for guests, or simply when you're craving something special and comforting on a chilly day. The combination of flavors – sweet, salty, nutty, and herbal – creates a harmonious composition that will delight any gourmet.

Składniki (12)

Servings:
3
  • Potato gnocchi 500 g
  • Hokkaido pumpkin 400 g
  • Butter 80 g
  • Fresh sage 0.5 pęczek
  • Hazelnuts 30 g
  • Parmesan cheese 30 g
  • Garlic 2 ząbki
  • Olive oil 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Nutmeg 2 szczypty
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~27.55 PLN (9.18 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top and bottom heat). In the meantime, prepare the pumpkin. Rinse the Hokkaido pumpkin thoroughly under running water. Place it on a stable cutting board and carefully cut it in half using a large, sharp knife. Using a spoon, scoop out the seeds and fibrous flesh from the center of both halves. Then, cut the pumpkin into cubes with a side of about 2 cm. Remember, the skin of the Hokkaido pumpkin does not need to be peeled.

Ingredients: Hokkaido pumpkin
Use a sturdy chef's knife to cut the pumpkin. If the pumpkin is very hard, you can heat it in the microwave for 2-3 minutes first, which will make cutting easier.
2

Transfer the chopped pumpkin to a baking sheet lined with parchment paper. Drizzle it evenly with olive oil. Peel the garlic cloves, crush them with the flat side of a knife, and add them to the pumpkin. Season everything with salt and freshly ground black pepper. Using your hands, thoroughly mix all the ingredients on the baking sheet so that each piece of pumpkin is coated with oil and seasonings.

Ingredients: Hokkaido pumpkin, Olive oil, Garlic, Salt, Black pepper
Lining the baking tray with parchment paper will prevent the pumpkin from sticking and make cleanup easier. Instead of crushing the garlic, you can also chop it if you prefer a more intense flavor.
3

Place the baking tray with the pumpkin in the preheated oven. Bake for about 25-30 minutes. The pumpkin is ready when a fork easily pierces it, and its edges are slightly browned and caramelized. After baking, remove the tray from the oven and set aside.

Halfway through baking (after about 15 minutes), you can stir the pumpkin on the baking sheet with a spatula to ensure it cooks evenly on all sides.

Preparation of toppings

4

While the pumpkin is baking, prepare the nuts. Heat a small, dry skillet (without any fat) over medium heat. Add the hazelnuts and toast them for 3-4 minutes, shaking the skillet frequently, until they start to release a strong, nutty aroma and golden spots appear on them. Be careful not to burn them. Transfer the toasted nuts to a plate to cool, then chop them coarsely with a knife.

Ingredients: Hazelnuts
Do not walk away from the pan while toasting the nuts, as they can easily burn. Continuously shaking the pan ensures even toasting.
5

Grate the Parmesan cheese using a fine grater. Also prepare the sage leaves – they should be dry. If you washed them, make sure to dry them thoroughly with a paper towel.

Ingredients: Parmesan cheese, Fresh sage
Using freshly grated Parmesan from a block instead of pre-grated cheese from a bag makes a huge difference in the flavor and texture of the dish.

Cooking Gnocchi and Sauce

6

In a large pot, bring about 3 liters of salted water to a boil (1 teaspoon of salt per liter). When the water is boiling vigorously, carefully add the gnocchi. Cook according to the package instructions, usually 2-3 minutes from the moment they float to the surface. Drain the cooked gnocchi in a colander, reserving about half a cup of the cooking water.

Ingredients: Potato gnocchi, Salt
Do not overcrowd the pot. Gnocchi need space to float freely. Do not cook them for too long, as they will become sticky and fall apart. Saving the cooking water is important, as it contains starch that will help thicken the sauce.
7

In a large skillet (preferably with a light bottom to see the color of the butter), melt the butter over medium heat. Allow it to cook, stirring occasionally. The butter will start to foam, and then brown specks will appear at the bottom – these are the caramelizing milk solids. When the butter turns amber and begins to smell nutty (this will take about 4-5 minutes), toss the sage leaves into the skillet. Fry them for about 30-60 seconds until they become crispy. Remove the skillet from the heat.

Ingredients: Butter, Fresh sage
The key to perfect brown butter is patience and observation. Use a stainless steel pan or another with a light bottom to monitor the browning process. Be careful not to burn the butter – it will become bitter. Sage will splatter when added to hot fat, so take caution.

Combining and Baking

8

To the pan with brown butter and sage, add the drained gnocchi and roasted pumpkin. Gently mix everything with a wooden spoon to coat the ingredients in the sauce. If the sauce is too thick, add 2-3 tablespoons of the reserved gnocchi cooking water. Transfer everything to a baking dish (approximately 20x30 cm).

Ingredients: Potato gnocchi, Hokkaido pumpkin
Gently mix the ingredients to avoid crushing the soft pieces of pumpkin and gnocchi. The baking dish can be ceramic or glass.
9

Sprinkle the top of the dish evenly with grated Parmesan. You can also add a pinch of freshly grated nutmeg to enhance the aroma. Place the dish in an oven preheated to 200°C and bake for 10-15 minutes, until the cheese melts and turns a delicious golden color.

Ingredients: Parmesan cheese, Nutmeg
If you want a crispier crust, you can turn on the grill function in the oven for the last 1-2 minutes of baking. Keep an eye on the dish so the cheese doesn't burn.

Serving

10

Remove the hot dish from the oven. Let it sit for 2-3 minutes to cool slightly. Before serving, sprinkle the top with toasted and chopped hazelnuts. For an extra kick, you can also sprinkle the dish with a pinch of chili flakes. Serve immediately.

Ingredients: Hazelnuts, Chili flakes
The dish tastes best hot, straight from the oven. Serve it in deep plates or bowls to make it easier to scoop up all the ingredients together.

Fun Fact

💡

Brown butter sauce, known in France as 'beurre noisette', which literally means 'nut butter'. This name does not come from the addition of nuts, but from the intense, nutty aroma that butter acquires during heating and caramelization of the milk proteins contained in it.

Best for

Elegancka kolacja we dwoje Jesienny obiad z przyjaciółmi Danie na poprawę nastroju Dania na wyjątkowe okazje

Tips

🍽️ Serving

Serve the dish immediately after taking it out of the oven, in deep, warmed bowls. It pairs perfectly with a simple arugula salad with vinaigrette dressing, which will balance the richness of the dish. A glass of chilled, dry white wine, such as Pinot Grigio or Sauvignon Blanc, will be a great accompaniment.

🥡 Storage

The dish tastes best when freshly prepared. Any leftovers can be stored in the refrigerator in an airtight container for up to 2 days. To reheat, it's best to place them in an oven preheated to 180°C for 10-15 minutes. Reheating in the microwave will cause the gnocchi to lose their pleasant texture and become too soft.

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