This dish is the essence of autumn comfort, perfect for chilly evenings when you're looking for something to warm both body and soul. Delicate, fluffy potato dumplings (gnocchi) are enveloped in a velvety burnt butter sauce that takes on an extraordinary, nutty aroma. The sweetness of caramelized butternut squash and the earthy, slightly peppery flavor of crispy sage leaves complete the dish. It is surprisingly simple to prepare, yet looks and tastes like it came from the best Italian restaurant. This vegetarian option will satisfy even the most discerning palates. Serve it as a main course for an elegant dinner or as a hearty, luxurious lunch in the middle of the week. Its golden-brown palette makes it a true feast for the eyes as well.
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Preheat the oven to 200°C with fan (or 220°C without fan). Prepare a large baking tray and line it with parchment paper. The parchment will prevent the pumpkin from sticking to the tray and make it easier to clean later.
Prepare the pumpkin. Using a sharp, large chef's knife, cut off both ends of the pumpkin. Stand it upright on the cutting board. Using a vegetable peeler or a small knife, remove the tough skin, moving from top to bottom. Cut the pumpkin in half lengthwise. Using a spoon, remove the seeds and fibrous flesh from the inside. Cut the cleaned flesh into cubes with sides of about 1.5-2 cm.
Transfer the chopped pumpkin to a large bowl. Drizzle with olive oil, sprinkle with salt and freshly ground black pepper. Mix thoroughly with your hands or a large spoon, ensuring each piece of pumpkin is evenly coated with oil and seasonings.
Spread the seasoned pumpkin in a single layer on the prepared baking sheet. Place in the preheated oven and bake for 25-30 minutes. Halfway through baking, stir the pumpkin with a spatula. The pumpkin is ready when it is soft (a fork can easily pierce it) and has lightly browned, caramelized edges.
While the pumpkin is baking, prepare the gnocchi. In a large pot (minimum 4 liters), bring water to a boil. When the water starts to boil, add a generous tablespoon of salt (about 10g per 3 liters of water). Drop the gnocchi into the boiling water and gently stir with a wooden spoon to prevent them from sticking to the bottom. Cook according to the package instructions, usually 2-3 minutes from the moment they float to the surface.
In the meantime, in a large, deep skillet (preferably stainless steel or with a thick bottom), start preparing the sauce. Place the butter in it and heat over medium heat. The butter will first melt, then begin to foam and sizzle. Stir it occasionally. After about 3-5 minutes, the foam will subside, and brown specks will start to appear at the bottom (these are burnt milk solids). The butter will take on an amber color and begin to smell intensely of nuts. Immediately remove the skillet from the heat to prevent burning.
To the hot, browned butter in the pan (already removed from the heat), add the sage leaves and finely chopped or pressed garlic cloves. Stir. The heat of the butter will make the sage crispy, and the garlic will release its aroma without burning. Optionally, you can add a pinch of chili flakes now.
Drain the cooked gnocchi using a slotted spoon, but reserve about half a cup of the cooking water. Transfer the gnocchi directly to the pan with butter and sage. Add the roasted pumpkin. Place the pan back on low heat. Add 2-3 tablespoons of the reserved gnocchi cooking water and gently mix everything together so that the sauce combines with the starch from the water and coats the gnocchi and pumpkin.
Remove the pan from the heat. Add half of the grated Parmesan and gently mix. Taste and season with salt and pepper if needed. Plate the dish. Sprinkle with the remaining Parmesan and, optionally, coarsely chopped walnuts for extra crunch. Serve immediately.
The name 'gnocchi' probably comes from the Italian word 'nocca', meaning 'knuckle', which refers to their characteristic small and rounded shape. In some regions of Italy, Thursday is traditionally 'gnocchi day' (Giovedì Gnocchi).
Serve immediately after preparation, in deep plates or bowls, to keep warm. The dish is complete on its own, but for variety, you can serve it with a simple arugula salad with vinaigrette dressing. It pairs perfectly with a light, dry white wine, such as Pinot Grigio or Sauvignon Blanc.
The dish tastes best fresh. If there are leftovers, store them in the refrigerator in an airtight container for up to 2 days. To reheat, place them in a pan with a little butter or water and warm over low heat, gently stirring until heated through. Freezing the finished dish is not recommended, as the gnocchi may lose their texture.
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