Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Creamy Gnocchi with Roasted Pumpkin, Sage, and Walnuts - photo 1
← Recipes

Creamy Gnocchi with Roasted Pumpkin, Sage, and Walnuts

Pikantne Dania główne Italian Cuisine Vegetarian Dishes 120 min Medium 11 wyświetleń ~23.52 PLN - (0)
Rate:
(0)

Description

This dish is the essence of autumn captured on a plate. Imagine delicate, melt-in-your-mouth potato dumplings, enveloped in a velvety butter-cream sauce with aromatic sage. The sweetness of roasted hokkaido pumpkin perfectly complements the nutty flavor of browned butter and the crunch of toasted walnuts. The whole is completed by a bold, salty accent of freshly grated parmesan. This dish comes from Italian tradition, where gnocchi are loved for their simplicity and versatility, but in this version, it gains a modern, seasonal character. It is not only incredibly delicious but also beautifully presented on the plate thanks to the contrasting colors of orange pumpkin, green sage, and golden dumplings. Perfect for an elegant dinner, a family meal on a chilly day, or when you simply crave something special and comforting.

Składniki (14)

Servings:
4
  • Ziemniaki mączyste 1000 g
  • Wheat flour type 450 200 g
  • Egg 1 szt.
  • Hokkaido pumpkin 500 g
  • Butter 80 g
  • Fresh sage 0.7 pęczek
  • Walnuts 50 g
  • Garlic 2 ząbki
  • 30% cream 100 ml
  • Parmesan cheese 40 g
  • Olive oil 30 ml
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Nutmeg 2 szczypty
💰 Szacowany koszt dania: ~23.52 PLN (5.88 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of pumpkin and potatoes

1

Preheat the oven to 200°C (fan). Wash the pumpkin and potatoes thoroughly under running water. Cut the pumpkin in half, and use a spoon to remove the seeds and fibrous flesh. Then, cut the pumpkin into cubes with a side of about 2 cm. Prick the potatoes in several places with a fork.

Ingredients: Hokkaido pumpkin, Ziemniaki mączyste
Use a sharp, large knife to cut the pumpkin, as it can be tough. Do not peel the hokkaido pumpkin - its skin is edible and will soften during baking. Poking the potatoes prevents them from bursting in the oven.
2

On a large baking sheet lined with parchment paper, spread the chopped pumpkin in a single layer. Drizzle it with olive oil, and sprinkle with salt and pepper. Next to the pumpkin, place the whole potatoes. Put the baking sheet in the preheated oven.

Ingredients: Hokkaido pumpkin, Ziemniaki mączyste, Olive oil, Salt, Black pepper
Make sure the pieces of pumpkin do not overlap, so they roast evenly and lightly caramelize instead of steaming. Baking potatoes in their skins instead of boiling them in water makes them drier, which is key for good gnocchi.
3

Bake everything for about 30-40 minutes. The pumpkin should be soft and slightly browned at the edges. The potatoes are ready when a fork goes in without resistance. After baking, remove the tray from the oven and set aside for a moment to cool slightly.

Baking time may vary depending on the size of the pieces of pumpkin and potatoes. Check their tenderness every now and then after 25 minutes of baking.

Preparing the dough for gnocchi

4

When the potatoes are still very hot, but cool enough to hold in your hand (use an oven mitt or a clean cloth), cut them in half and peel off the skin. Then, press the flesh through a potato ricer directly onto a clean, floured work surface or into a large bowl.

Ingredients: Ziemniaki mączyste
Using a potato ricer is VERY important. It guarantees a perfectly smooth, airy mixture without lumps. If you don't have one, you can use a masher, but make sure the mixture is absolutely smooth. Do not use a blender or food processor - it will result in a sticky, gooey mixture.
5

Spread the hot potato mixture on the countertop to evaporate faster and cool slightly (about 5-10 minutes). Then gather it into a mound, making a well in the center. Pour about 150g of flour into the well, add salt, and crack an egg in.

Ingredients: Wheat flour type 450, Salt, Egg
Allowing the potatoes to steam off is a secret trick. The less moisture in the potatoes, the less flour you will need, and the gnocchi will be lighter and fluffier.
6

Start gently folding the ingredients inwards using a fork or a dough scraper, then quickly knead by hand, just until the ingredients come together into a smooth, soft dough. If the dough is very sticky, add a little more flour. The entire process should not take longer than 2-3 minutes.

THE BIGGEST MISTAKE is kneading the dough for too long. This will develop the gluten and make the gnocchi tough and chewy. Work quickly and gently. The finished dough should be soft, slightly elastic, and minimally sticky.

Shaping and cooking gnocchi

7

Divide the dough into 4 parts. Roll each part on a lightly floured countertop into a log about 1.5-2 cm thick (the thickness of a thumb). Use gentle pressure from your hands, rolling from the center outward.

If the dough is sticky, sprinkle the work surface and your hands with a minimal amount of flour. Too much flour at this stage will make the dumplings tough.
8

Cut each roll into pieces about 2 cm long. You can use a knife or a dough scraper. Dust the cut dumplings with flour to prevent them from sticking together.

Try to make all the dumplings similar in size. This way, they will cook evenly.
9

Now an optional but recommended step: shaping the pattern. Take one dumpling and gently press it with your thumb against the tines of a fork, while rolling it down. Characteristic grooves will form on the surface of the dumpling.

The grooves are not just for decoration! They help the sauce cling better to the dumplings, making each bite tastier. You can also use a special wooden board for gnocchi (rigagnocchi).
10

In a large pot, bring plenty of salted water to a boil (about 1 tablespoon of salt for 3 liters of water). When the water is boiling vigorously, gently drop in the gnocchi in batches. Do not overcrowd the pot. Cook for 2-3 minutes from the moment they float to the surface.

Ingredients: Salt
The gnocchi are ready when they float to the surface - this is a sign that they are cooked through. Use a slotted spoon to gently lift them out and transfer to a plate or directly to the pan with the sauce.

Preparing the sauce

11

While the water for the gnocchi is boiling, prepare the sauce. In a large, dry skillet, toast the walnuts over medium heat for 2-3 minutes, until they become fragrant and lightly browned. Transfer them to a cutting board and chop coarsely.

Ingredients: Walnuts
Be careful not to burn the nuts, as they will become bitter. Keep stirring them or shake the pan. Roasting brings out their deep, nutty aroma.
12

In the same skillet, melt the butter over medium heat. Once melted and foaming, add the whole sage leaves and chopped garlic. Heat, stirring, for about 3-4 minutes, until the butter begins to brown and smells nutty, and the sage leaves become crispy.

Ingredients: Butter, Fresh sage, Garlic
This is the technique for making 'beurre noisette', or browned butter. Watch the butter carefully - there is a fine line between perfectly brown and burnt. It should have an amber color. Crispy sage leaves will be a delicious, aromatic garnish.
13

Reduce the heat to low, pour the cream into the pan and stir vigorously to combine it with the butter into a smooth sauce. Season with salt, freshly ground pepper, and optionally a pinch of nutmeg. Cook for a minute until the sauce thickens slightly.

Ingredients: 30% cream, Salt, Black pepper, Nutmeg
When adding the cream, be careful as the hot butter may splatter. Stir vigorously to prevent the sauce from curdling. Nutmeg will wonderfully enhance the flavor of the sauce and pumpkin.

Final combination

14

Add the cooked and drained gnocchi and the roasted pumpkin cubes to the sauce in the pan. Gently mix everything, tossing the pan or using a wide spatula, so that the sauce coats each piece and the pumpkin does not break apart.

Ingredients: Hokkaido pumpkin
Be gentle at this stage. The gnocchi and roasted pumpkin are soft, and you don't want to turn them into mush. The goal is to combine the ingredients and heat them in the sauce.
15

Immediately transfer the dish to deep plates. Sprinkle each serving with chopped, toasted walnuts and generously with freshly grated Parmesan. Serve right away while it's hot.

Ingredients: Walnuts, Parmesan cheese
Don't skimp on the parmesan and nuts - they add key elements of flavor and texture. The dish tastes best right after preparation.

Fun Fact

💡

The word 'gnocchi' likely comes from the Italian word 'nocca', meaning 'knuckle', due to their characteristic, rounded shape. In some regions of Italy, Thursday is traditionally 'gnocchi day' (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, very hot, in deep, warmed plates. Before serving, you can garnish each portion with a crispy sage leaf from the pan. A glass of chilled, white wine with good acidity, such as Pinot Grigio or Sauvignon Blanc, will perfectly balance the richness of the sauce.

🥡 Storage

Gnocchi taste best when fresh. If there are leftovers, store them in the fridge in an airtight container for up to 2 days. Reheat in a pan with a bit of butter or water to prevent them from drying out. 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 directly into boiling water (they will need 1-2 minutes longer).

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Creamy porcini mushroom soup with juniper and thyme 75 min

Creamy porcini mushroom soup with juniper ...

Christmas Eve Soups
Pieczone Gnocchi z Dynią Piżmową, Szałwią i Chrupiącymi Orzechami Laskowymi 60 min

Pieczone Gnocchi z Dynią Piżmową, Szałwią ...

Dania główne
Stuffed Peppers with Cheese 75 min

Stuffed Peppers with Cheese

Snacks
Czech Mushroom Sauce with Karlovy Vary Dumplings 90 min

Czech Mushroom Sauce with Karlovy Vary Dum...

Czech Cuisine
Creamy risotto with roasted pumpkin, sage, and parmesan 75 min

Creamy risotto with roasted pumpkin, sage,...

I don't know
Tradycyjny Kotlet Schabowy z Zasmażaną Kapustą 70 min

Tradycyjny Kotlet Schabowy z Zasmażaną Kap...

Dania główne

Recipe Categories

Dania główne
Dania główne in: Sylwester

Dania główne na Sylwestra powinny być sycące i efektowne, aby zadowolić podniebienia wszystkich gości.

See all recipes in this category
Italian Cuisine
Italian Cuisine

Italian cuisine is love at first bite - pasta, pizza, and amore on the plate. Pasta in all shapes: spaghetti, penne, rigatoni, tagliatelle, and lasagna with homemade sauces. Italian sauces: bolognese, carbonara, pomodoro, pesto, and aglio e olio - classics. Neapolitan pizza with a crispy crust an...

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama