Preheat the oven to 200°C (fan). Wash the hokkaido pumpkin thoroughly, cut it in half, and use a spoon to remove the seeds and fibrous flesh. Do not peel the skin - it is edible and will soften during baking. Cut the pumpkin into cubes about 2 cm on each side. Transfer it to a baking sheet lined with parchment paper. Peel and finely chop the garlic. Drizzle the pumpkin with olive oil, sprinkle with chopped garlic, salt, and pepper. Mix thoroughly with your hands to ensure each piece is coated with the spices. Place in the oven and bake for 20-25 minutes, until the pumpkin is tender and slightly browned at the edges. Meanwhile, toast the hazelnuts in a dry skillet for 3-4 minutes over medium heat, stirring frequently, until they become fragrant and lightly browned. Remove from the skillet and chop coarsely.
Description
This dish is the essence of autumn on a plate, combining the best traditions of Italian cuisine with seasonal, local treasures. Gnocchi, or delicate potato dumplings, are made from scratch in this recipe, ensuring their unparalleled, fluffy texture. They are enveloped in an aromatic sauce of browned butter with crispy sage leaves, which adds a deep, nutty flavor to the dish. The sweetness of roasted hokkaido pumpkin perfectly complements the savory parmesan, while crunchy, toasted hazelnuts add a surprising texture. The dish is not only incredibly tasty but also beautifully presented on the plate thanks to the contrasting colors – the orange of the pumpkin, the green of the sage, and the golden brown of the butter. Perfect for an elegant dinner, a romantic evening for two, or as a comforting dish on a chilly autumn day. Serve it as a main course that is sure to delight your guests.
Składniki (14)
- Potatoes 6.7 szt.
- Type 00 wheat flour 300 g
- Egg 1 szt.
- Hokkaido pumpkin 500 g
- Butter 100 g
- Fresh sage 0.7 pęczek
- Hazelnuts 50 g
- Parmesan 50 g
- Olive oil 30 ml
- Garlic 2 ząbki
- 🌿 Przyprawy
- Salt 8 g
- Black pepper 4 szczypty
- Nutmeg 2 szczypty
- ✨ Opcjonalne
- Chili flakes 1 szczypta
💡 Kliknij na składnik aby oznaczyć jako użyty
Preparation steps
Preparing the pumpkin and nuts
Preparing the dough for gnocchi
In a large pot, place unpeeled potatoes, cover them with cold water so they are completely submerged, and add a generous pinch of salt. Cook until tender, about 20-30 minutes depending on size. Check with a fork – it should easily pierce the potato. Drain the potatoes and let them sit for a moment to steam off. When they are still hot but cool enough to handle, peel them (the skin should come off easily).
While still warm, pass the peeled potatoes through a potato ricer directly onto a clean, floured work surface or into a large bowl. If you don't have a ricer, you can use a masher, but make sure there are no lumps. Spread the potato mixture to cool it down faster. When the mixture is lukewarm, add the sifted flour, egg, salt, and freshly grated nutmeg. Start gently combining the ingredients with a fork or a dough scraper, then quickly knead by hand just until a smooth, uniform dough forms. The finished dough should be soft but not sticky.
Shaping the gnocchi
Divide the dough into 4 equal parts. Roll each part on a lightly floured countertop into a log about 2 cm thick (the thickness of your thumb). Using a sharp knife or scraper, cut the log into small pieces about 2-2.5 cm long. To give the gnocchi their characteristic shape that helps hold the sauce, you can gently press each piece with your thumb against the tines of a fork and slide it off, creating a dimple on one side and grooves on the other. Place the formed gnocchi on a tray or board generously sprinkled with flour, ensuring they do not touch each other.
Cooking gnocchi and preparing the sauce
In a large, wide pot, bring a large amount of salted water to a boil (about 1 tablespoon of salt for 3 liters of water). Meanwhile, in a large skillet (preferably stainless steel or with a light bottom) over medium heat, melt the butter. Once the butter has melted and starts to foam, add the whole sage leaves. Heat, gently stirring, for about 3-5 minutes. You will see the milk solids at the bottom of the skillet begin to brown, and the butter will take on an amber color and release an intense, nutty aroma. This is the moment to remove the skillet from the heat to avoid burning the butter. The sage leaves should become crispy.
When the water in the pot is boiling vigorously, gently drop in the first batch of gnocchi. Do not overcrowd the pot; cook them in batches. After a moment, the gnocchi will sink to the bottom. When they float to the surface, cook them for another 1-2 minutes. Use a slotted spoon to remove them and immediately transfer them to a pan with warm sage butter. Gently toss to coat them in the sauce.
Serving
Once all the gnocchi are cooked and in the pan with the sauce, add the previously roasted pumpkin and chopped, toasted hazelnuts. Gently but thoroughly mix everything, heating for a minute over low heat. If you like, you can now add a pinch of chili flakes for heat. Transfer the dish to deep plates. Generously sprinkle each serving with freshly grated Parmesan. Serve immediately while hot and aromatic.
Fun Fact
The name 'gnocchi' probably comes from the Italian word 'nocchio', meaning a knot in wood, or 'nocca', which refers to a knuckle, alluding to their characteristic irregular shape. It is one of the oldest Italian dishes, with roots dating back to Roman times, although the potato version only became popular after potatoes were brought to Europe.
Best for
Tips
Serve the dish in warmed, deep plates or bowls that will keep the heat longer. On top, in addition to Parmesan, you can add a few drops of high-quality olive oil or drizzle with balsamic vinegar for extra depth of flavor. A light white wine, such as Pinot Grigio or Sauvignon Blanc, pairs perfectly for drinking.
Gnocchi taste best fresh after preparation. If you have leftovers, store them in the fridge in an airtight container for up to 2 days. Reheat in a pan with a little butter or oil until warm. Raw, shaped gnocchi can be frozen – arrange them on a tray in a single layer, freeze, and then transfer to a bag. Cook frozen gnocchi by dropping them directly into boiling water (they will need 1-2 minutes longer).
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