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Creamy Gnocchi with Pumpkin, Sage, and Walnuts - photo 1
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Creamy Gnocchi with Pumpkin, Sage, and Walnuts

Pikantne I don't know Main dishes Italian Cuisine 90 min Medium 4 wyświetleń ~24.76 PLN - (0)
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Description

This dish is the essence of autumn captured on a plate. Velvety, melt-in-your-mouth potato gnocchi, enveloped in a creamy sauce made of roasted pumpkin, aromatic sage, and crunchy walnuts. Gnocchi, originating from Italy, gain a deep, slightly sweet flavor in this version thanks to the Hokkaido pumpkin puree, which gives the dish a beautiful, intensely orange color. The sage butter sauce with a hint of garlic and cream perfectly balances the sweetness of the pumpkin, creating a rich and complex flavor composition. Crunchy, toasted walnuts add not only a wonderful texture but also a slightly bitter note that cuts through the creaminess of the dish. It’s a perfect meal for chilly evenings, an elegant dinner, or simply when you crave something special and comforting. Serve it hot, generously sprinkled with grated Parmesan, which adds a salty, umami finish.

Składniki (14)

Servings:
4
  • Potatoes 6.7 szt.
  • Wheat flour type 450 or 00 250 g
  • Hokkaido pumpkin 600 g
  • Egg 1 szt.
  • Butter 45 g
  • Fresh sage 0.5 pęczek
  • Parmesan 50 g
  • 30% cream 100 ml
  • Garlic 2 ząbki
  • 🌿 Przyprawy
  • Salt 7 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~24.76 PLN (6.19 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of pumpkin puree

1

Preheat the oven to 200°C (fan). Wash the Hokkaido pumpkin, cut it in half, and use a spoon to remove the seeds and fibrous flesh. Cut the pumpkin into smaller pieces (about 4-5 cm). You don't need to peel the skin - it will soften and is edible after baking. Arrange the pumpkin pieces on a baking sheet lined with parchment paper. Bake for 25-30 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. The pumpkin is hard, so be careful. Roasting instead of boiling concentrates the flavor of the pumpkin and prevents it from becoming overly watery.
2

Remove the baked pumpkin from the oven and let it cool slightly. When it is cool enough to touch, separate the flesh from the skin (if you prefer skinless puree, although it's not necessary) and transfer it to a blender bowl. Blend until you have a perfectly smooth, velvety puree. If you don't have a blender, you can use a potato masher and pass the mixture through a sieve. Measure out 400g of puree for the sauce and set aside.

Ingredients: Hokkaido pumpkin
The best option is a high-power blender that will ensure perfect smoothness. If the puree is too thick, you can add 1-2 tablespoons of water, but be careful not to make it watery.

Preparing the dough for gnocchi

3

In a large pot, bring water to a boil. Scrub the potatoes thoroughly, but do not peel them. Cook them in their skins until tender, which will take about 20-30 minutes depending on their size. Check for doneness by piercing a potato with a skewer - it should slide in smoothly. Drain the potatoes and let them sit for a moment to steam dry.

Ingredients: Potatoes
Cooking potatoes in their skins prevents them from absorbing excess water, which is crucial for the consistency of gnocchi. Too watery potatoes will require more flour, which will make the dumplings hard and rubbery.
4

While still hot, peel the potatoes (you can use a small knife to help, the skin should come off easily). Immediately pass them through a potato ricer onto a clean countertop or into a large bowl. If you don't have a ricer, you can mash them thoroughly with a potato masher and then push through a sieve to remove any lumps. Spread the potato mixture in a thin layer to cool quickly.

Ingredients: Potatoes
Pressing hot potatoes is important because the starch contained in them has the best properties at that time. Using a ricer guarantees a perfectly smooth and aerated mixture, which translates to the fluffiness of the gnocchi.
5

To the cooled potato mixture, add the sifted flour, egg, salt, and freshly grated nutmeg. Quickly and gently knead all the ingredients with your hands, just until they come together into a smooth, uniform ball of dough. The dough should be soft and slightly sticky, but not overly sticky to the hands.

Ingredients: Wheat flour type 450 or 00, Egg, Salt, Nutmeg
THE MOST IMPORTANT MISTAKE: Kneading the dough for too long. This causes gluten development and makes the gnocchi tough and chewy. Work quickly, literally 1-2 minutes, just to combine the ingredients. If the dough is too sticky, add a little more flour, but in moderation.

Shaping the gnocchi

6

Dust the work surface with flour. Take smaller portions from the dough ball and roll them with your hands into sticks about 1.5-2 cm thick. Then, using a knife or a dough scraper, cut the sticks into small dumplings about 2 cm long. You can leave each dumpling in the shape of a 'pillow' or give it characteristic grooves.

Use a dough scraper or the blunt side of a knife to prevent the dough from sticking. Regularly sprinkle flour on the work surface and your hands to prevent the dough from sticking. Place the finished gnocchi on a board or tray generously dusted with flour, keeping space between them so they don't stick together.
7

To create grooves, take one gnocchi and gently slide it over the tines of a fork, lightly pressing with your thumb. This will create a dimple on one side and ridges on the other. These grooves help the sauce adhere better to the gnocchi. You can also use a special wooden gnocchi board.

This step requires a bit of practice. Don't worry if the first dumplings aren't perfect. It's more of a 'rolling' motion than pressing. You can skip this step; gnocchi without grooves will be just as tasty.

Cooking gnocchi and preparing the sauce

8

In a large pot, bring plenty of salted water to a boil (it should be as salty as seawater). Meanwhile, in a large skillet, melt the butter over medium heat. When the butter starts to foam, add the whole sage leaves. Fry them for 1-2 minutes on each side until they become crispy and dark green. Remove them with a slotted spoon to a paper towel, leaving the flavored butter in the skillet.

Ingredients: Butter, Fresh sage, Salt
Use a really large pot with plenty of water so the gnocchi have room to swim freely and don't stick together. Be careful not to burn the butter or the sage - the butter should have a nutty aroma, and the sage should be crispy, not burnt.
9

In batches, drop the gnocchi into boiling water. Gently stir with a wooden spoon to prevent them from sticking to the bottom. Cook for about 2-3 minutes. The gnocchi are ready when they float to the surface. From this point, cook them for another 30 seconds. Use a slotted spoon to transfer them directly to the pan with sage butter.

Do not overcrowd the pot - cook the gnocchi in 2-3 batches. This way, the water temperature won't drop suddenly, and the dumplings will cook evenly. Transferring them directly to the pan allows you to retain a bit of the cooking water, which will help create an emulsion in the sauce.
10

In the pan with butter (where the sage was sautéed), add the chopped garlic and sauté for 30 seconds until fragrant. Add the reserved 400g of pumpkin puree, cream, salt, and pepper. Mix and heat over low heat for 2-3 minutes until the sauce is hot and smooth. To the hot sauce, add the cooked gnocchi and grated Parmesan. Gently mix everything so that the dumplings are coated with the sauce.

Ingredients: Garlic, 30% cream, Parmesan, Salt, Pieprz czarny świeżo mielony
Fry the garlic very briefly to avoid it becoming bitter. Gently mix the gnocchi with the sauce using a wide spatula to avoid damaging them. If the sauce is too thick, you can add 2-3 tablespoons of the gnocchi cooking water.

Serving

11

In the meantime, toast the walnuts in a dry, small skillet for 2-3 minutes until they start to smell and lightly brown. Then chop them coarsely. Immediately distribute the cooked gnocchi with sauce onto deep plates. Sprinkle each serving with the chopped walnuts, reserved crispy sage leaves, and an extra portion of freshly grated Parmesan. Optionally, you can add a pinch of chili flakes for heat.

Ingredients: Walnuts, Chili flakes, Parmesan, Fresh sage
Serve the dish immediately while it's hot - that's when it tastes best. Deep plates or bowls will help retain the heat and make it comfortable to eat the creamy sauce.

Fun Fact

💡

The word 'gnocchi' likely comes from the Italian word 'nocca', which means 'knuckle', referring to their small, irregular shape. In some regions of Italy, there is a tradition of eating gnocchi on Thursdays ('Giovedì Gnocchi').

Best for

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

Tips

🍽️ Serving

Serve the dish immediately after preparation, in deep, warmed plates. It pairs perfectly with a simple arugula salad with vinaigrette dressing, which balances the richness of the sauce with its peppery flavor and acidity. A light white wine, such as Pinot Grigio, is a great choice to drink.

🥡 Storage

Gnocchi taste best fresh after preparation. If you have cooked ones left, store them in the fridge in an airtight container for up to 2 days. Reheat in a pan with a bit of butter or oil. Raw, shaped gnocchi can be frozen - arrange them on a tray in a single layer, freeze, and then transfer to a bag. Cook the frozen ones by dropping them straight into boiling water (they will need about 1-2 minutes longer).

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