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Creamy Gnocchi with Roasted Pumpkin, Crispy Bacon, and Sage - photo 1
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Creamy Gnocchi with Roasted Pumpkin, Crispy Bacon, and Sage

Pikantne I don't know Dania główne Pasta and Risotto 60 min Easy 12 wyświetleń ~27.61 PLN - (0)
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Description

This dish is the essence of autumn on a plate, perfect for cooler days when you're looking for something to warm you up and satisfy your hunger. It is an incredibly aromatic composition that combines the sweetness of roasted hokkaido pumpkin, the salty and smoky flavor of crispy bacon, and the earthy, slightly peppery aroma of fresh sage. All of this is enveloped in a velvety, creamy sauce made from butter, cream, and parmesan, which perfectly ties all the flavors together. The delicate, soft gnocchi absorb the sauce beautifully, creating a dish with a rich texture and deep flavor. The dish is not only delicious but also visually striking – the intense orange of the pumpkin beautifully contrasts with the green of the sage and the golden bacon. It is an excellent choice for a quick weeknight dinner, but it also works well as an elegant dish for a romantic dinner for two.

Składniki (15)

Servings:
2
  • Potato gnocchi 500 g
  • Hokkaido pumpkin 400 g
  • Boczek wędzony parzony 100 g
  • Onion 0.7 szt.
  • Garlic 2 ząbki
  • Masło extra 82% 30 g
  • Fresh sage 0.3 pęczków
  • 30% cream 150 ml
  • Parmesan cheese 40 g
  • Olive oil 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~27.61 PLN (13.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Start by preparing the pumpkin. Preheat the oven to 200°C (conventional mode). Wash the hokkaido pumpkin thoroughly under running water and dry it with a paper towel. You don't need to peel it. Cut the pumpkin in half, and then use a large spoon to scoop out the seeds and fibrous flesh from the center. Cut the cleaned pumpkin halves into cubes about 2 cm on each side. Try to make the pieces of equal size so they bake evenly.

Ingredients: Hokkaido pumpkin
Use a large, sharp chef's knife to cut the pumpkin, as it is quite hard. The cutting board should be stable on the countertop (you can place a damp cloth underneath it to prevent slipping). Don't throw away the seeds! You can wash them, dry them, and roast them with salt – it's a delicious snack.
2

Transfer the chopped pumpkin to a large bowl. Drizzle with olive oil, sprinkle with salt and freshly ground pepper. Mix thoroughly with your hands, ensuring each piece of pumpkin is coated with a thin layer of oil and seasoning. Then spread the pumpkin in a single layer on a large baking sheet lined with parchment paper. Place in the preheated oven and bake for about 25-30 minutes, until the pumpkin is tender (check with a fork) and slightly browned at the edges.

Ingredients: Hokkaido pumpkin, Olive oil, Salt, Pieprz czarny świeżo mielony
It is important for the pumpkin to lie on the baking sheet in a single layer. If the pieces are stacked on top of each other, they will steam instead of roast and will not have appetizing, browned edges. Halfway through baking, you can stir the pumpkin on the sheet to ensure it roasts evenly on all sides.

Preparation of the sauce and toppings

3

While the pumpkin is baking, prepare the rest of the ingredients. In a large, deep skillet (one that will later hold the entire dish), heat over medium heat. Place the bacon slices and fry until they become crispy and the fat renders, which will take about 5-7 minutes. Turn the bacon occasionally. Once ready, use tongs to remove the crispy bacon from the skillet and place it on a plate lined with paper towels to drain excess fat. Leave about one tablespoon of rendered fat in the skillet, and pour out the rest.

Ingredients: Boczek wędzony parzony
The best choice is a frying pan with a diameter of at least 28 cm with a non-stick coating. Do not add extra fat for frying the bacon; the fat rendered by the bacon itself is sufficient. Frying over medium heat will allow for the slow rendering of the fat and achieve perfect crispiness without burning.
4

Peel the onion and chop it into small cubes. Peel the garlic and finely chop it or press it through a garlic press. In a pan with bacon fat, add butter. Once it melts, add the chopped onion. Sauté over medium-low heat for about 4-5 minutes, stirring often with a wooden spoon, until the onion becomes translucent and soft. Then add the chopped garlic and sauté for another minute until it releases its aroma. Be careful not to burn the garlic, as it will become bitter.

Ingredients: Onion, Garlic, Masło extra 82%
Watch the burner power. Too high a temperature will cause the onion and garlic to burn quickly. Slowly frying the onion brings out its natural sweetness. Add the garlic at the end, as it needs much less time than the onion.
5

Tear the sage leaves from the stems. Increase the heat slightly. To the translucent onion and garlic in the pan, add the sage leaves. Fry them for about 1-2 minutes, stirring, until they become slightly crispy and darker, and their intense, herbal aroma fills the kitchen. This is a key moment that gives the dish its distinctive fragrance.

Ingredients: Fresh sage
Use only fresh sage. You can take out a few of the prettiest, crispy leaves from the pan and set them aside for decorating the dish at the end. Do not fry the sage for too long, as it may become bitter.
6

Reduce the heat to the minimum. Pour 30% cream into the pan and mix thoroughly, scraping all the tasty browned bits from the bottom of the pan. Add freshly grated Parmesan, a pinch of nutmeg, and a little salt and pepper. Heat the sauce over low heat, stirring constantly, until the cheese is completely melted and the sauce thickens slightly. Do not let the sauce come to a boil to prevent it from curdling. Taste and adjust seasoning if necessary.

Ingredients: 30% cream, Parmesan cheese, Nutmeg, Salt, Pieprz czarny świeżo mielony
Use a whisk to easily and quickly melt the cheese and achieve a smooth sauce. Remember that the bacon and parmesan are salty, so add salt carefully, preferably at the very end. If the sauce is too thick, you can add a little bit of the water from cooking the gnocchi.

Cooking gnocchi and combining the dish

7

In the meantime, bring about 3 liters of salted water (about 1 tablespoon of salt) to a boil in a large pot. When the water is boiling vigorously, carefully add the gnocchi. Gently stir to prevent them from sticking to the bottom. Cook them according to the package instructions, usually for 2-3 minutes from the moment they float to the surface. The finished gnocchi are soft and delicate.

Ingredients: Potato gnocchi, Salt
Use a large pot so that the gnocchi have enough space and don't stick together while cooking. Don't cook them for too long, as they will become overcooked and mushy. As soon as they float to the surface, wait about 30 more seconds and they are ready.
8

Once the gnocchi are cooked, drain them using a slotted spoon and transfer them directly to the pan with the hot sauce. You don't need to rinse them with cold water. Add the roasted pumpkin (straight from the oven) and the crispy bacon, broken into smaller pieces (save some for sprinkling on top). Gently but thoroughly mix all the ingredients so that the sauce coats each gnocchi and piece of pumpkin. Heat everything for about a minute.

Ingredients: Potato gnocchi, Hokkaido pumpkin, Boczek wędzony parzony
Transferring the gnocchi with a slotted spoon directly into the sauce is a great trick – a bit of the cooking water that remains on the dumplings will help the sauce adhere better to them. Gently stir to avoid crushing the soft pumpkin and gnocchi.
9

Taste the dish one last time and adjust with salt and pepper if needed. Remove the pan from the heat. Immediately divide the portions onto two deep plates. Sprinkle each portion with the remaining crispy bacon and garnish with the reserved sage leaves. Additionally, you can sprinkle the dish with freshly grated Parmesan. If you are using optional ingredients, top with coarsely chopped walnuts for crunch or chili flakes for a bit of heat. Serve immediately while hot.

Ingredients: Parmesan cheese, Walnuts, Chili flakes, Salt, Pieprz czarny świeżo mielony
The dish tastes best served immediately after preparation. Deep plates or bowls will help maintain the dish's temperature longer. Serving the dish hot is key to preserving the ideal creamy consistency of the sauce.

Fun Fact

💡

The word 'gnocchi' in Italian means 'lumps' or 'knots'. Although today they are mainly associated with potatoes, historically the first gnocchi were made from simpler ingredients such as flour, breadcrumbs, or even semolina, and potatoes only became a popular ingredient after they were brought to Europe in the 16th century.

Best for

Jesienny obiad Kolacja we dwoje Szybkie danie po pracy Poczęstunek dla gości

Tips

🍽️ Serving

Serve the dish immediately after preparation in deep, warmed plates. Before serving, sprinkle with freshly grated Parmesan, the remaining crispy bacon, and optionally toasted walnuts. The dish pairs wonderfully with a light, dry white wine, such as Pinot Grigio or Sauvignon Blanc, which will balance the richness of the sauce.

🥡 Storage

This dish tastes best fresh. However, if there are leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, transfer the dish to a pan, add a little milk or water to loosen the sauce, and heat over low heat, gently stirring until hot. Freezing is not recommended due to the creamy sauce and gnocchi, which may lose their texture after thawing.

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