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Creamy gnocchi with roasted pumpkin, sage, and walnuts - photo 1
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Creamy gnocchi with roasted pumpkin, sage, and walnuts

Pikantne I don't know Main dishes Vegetarian Dishes 60 min Medium 5 wyświetleń ~41.49 PLN - (0)
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Description

This dish is the essence of autumn comfort, perfect for chilly evenings when you're not sure what you're in the mood for. It combines delicate, pillow-like gnocchi with a velvety, creamy sauce made from sage butter and cream. The star of the show is the roasted hokkaido pumpkin, whose natural sweetness is beautifully caramelized in the oven and enhanced by a hint of nutmeg. Crunchy toasted walnuts add texture, while the whole dish is brought together by the intense, slightly nutty flavor of parmesan. Not only is the dish incredibly tasty, but it also looks beautiful on the plate thanks to the contrasting colors – the deep orange of the pumpkin, the green of the sage, and the white of the creamy sauce. It can be served as an exquisite main course for a romantic dinner for two or as a hearty vegetarian lunch for the whole family. This recipe proves that simple, seasonal ingredients can create a dish worthy of the finest restaurant.

Składniki (14)

Servings:
4
  • Potato gnocchi 500 g
  • Hokkaido pumpkin 600 g
  • Butter 60 g
  • Fresh sage 15 g
  • 30% cream 150 ml
  • Walnuts 50 g
  • Parmesan 40 g
  • Garlic 2 ząbki
  • Shallot 50 g
  • Extra virgin olive oil 0.2 łyżek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~41.49 PLN (10.37 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Wash the hokkaido pumpkin thoroughly. Since its skin is edible, you don't need to peel it. Cut the pumpkin in half, and then use a spoon to remove the seeds along with the fibers. Cut the flesh into cubes about 2-3 cm on each side. Make sure the cubes are roughly the same size so they bake evenly.

Ingredients: Hokkaido pumpkin
To cut a hard pumpkin, use a large, sharp chef's knife. Be careful with your fingers! First, cut a small piece from the bottom of the pumpkin so that it stands stable on the board.
2

Transfer the chopped pumpkin to a large bowl. Drizzle it with olive oil, then season with salt, freshly ground pepper, and grated nutmeg. Mix everything thoroughly with your hands, ensuring each piece of pumpkin is evenly coated with oil and spices. Spread the pumpkin in a single layer on a large baking sheet lined with parchment paper. Place it in the preheated oven and bake for 20-25 minutes. The pumpkin is ready when a fork easily pierces it, and its edges are slightly browned and caramelized.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony, Nutmeg
Do not place the pieces of pumpkin too tightly on the baking sheet. If they overlap, they will start to steam instead of roast, which will prevent them from caramelizing. If necessary, use two baking sheets.

Cooking gnocchi

3

While the pumpkin is baking, prepare the gnocchi. In a large pot, bring about 3 liters of water to a boil. When the water starts to boil vigorously, add a generous pinch of salt (about 1 teaspoon). Carefully drop the gnocchi into the boiling water. Gently stir with a wooden spoon to prevent them from sticking to the bottom. Cook them according to the package instructions, usually for 2-3 minutes. The gnocchi are ready when they float to the surface of the water. Scoop them out with a slotted spoon and set aside. Reserve about half a cup (100 ml) of the cooking water – it will be useful for the sauce.

Ingredients: Potato gnocchi, Salt
Use a large pot so the gnocchi have enough space to swim freely. A small pot will cause them to stick together and cook unevenly. Do not pour out all the water after cooking; it is a valuable addition to sauces as it contains starch that helps thicken the sauce and bind it to the dumplings.

Preparation of the sauce and assembly of the dish

4

In a large, deep skillet (about 28-30 cm in diameter), melt the butter over medium heat. Once the butter has melted and starts to foam, add the whole sage leaves. Fry them for about 1-2 minutes until they become crispy and aromatic, and the butter begins to take on a light brown color and nutty aroma. Remove the crispy sage leaves from the skillet and set them aside on a plate – they will be used for decoration.

Ingredients: Butter, Fresh sage
Watch the butter carefully – the browning process (creating 'beurre noisette') is very quick. A moment of inattention and the butter will burn, becoming bitter. It should have an amber color and smell nutty. Use a pan with a light bottom to better control the color of the butter.
5

To the aromatic butter in the pan, add finely chopped shallot and garlic pressed through a garlic press or finely chopped. If using, add optional chili flakes. Sauté everything for about 2 minutes over low heat, stirring constantly, until the shallot becomes translucent and soft, but not browned. Be careful not to burn the garlic.

Ingredients: Shallot, Garlic, Chili flakes
Use a sharp knife to chop the shallot and garlic – the finer you chop them, the better their flavor will spread in the sauce. Reducing the heat at this step is crucial to prevent burning the delicate garlic, which would give the dish a bitter taste.
6

Increase the heat to medium and pour the 30% cream into the pan. Mix thoroughly, scraping up all the tasty browned bits from the bottom of the pan. Add the grated Parmesan and stir until the cheese melts and the sauce thickens. Season the sauce to taste with salt and pepper. If the sauce is too thick, add a few tablespoons of the reserved gnocchi cooking water to achieve the desired creamy consistency.

Ingredients: 30% cream, Parmesan, Salt, Pieprz czarny świeżo mielony
Add the Parmesan in batches, stirring constantly to avoid lumps. The water from cooking the gnocchi is a natural thickener due to the starch, so add it gradually, controlling the sauce's thickness.
7

To the prepared sauce in the pan, add the cooked gnocchi and the roasted pumpkin. Gently but thoroughly mix everything using a wide spatula or two spoons, so that each ingredient is coated with the sauce, but be careful not to crush the delicate dumplings and pieces of pumpkin. Heat everything for about 1-2 minutes, until the gnocchi and pumpkin are hot. Finally, add coarsely chopped or broken walnuts and gently mix again.

Ingredients: Potato gnocchi, Hokkaido pumpkin, Walnuts
Perform this step just before serving, so the gnocchi do not absorb too much sauce and become mushy. Add the nuts at the very end to keep their crunchiness.
8

Immediately transfer the dish to deep plates or bowls. Decorate each serving with the reserved crispy sage leaves. Sprinkle with freshly grated Parmesan and freshly ground black pepper. Serve right away while it is hot and creamy.

Ingredients: Fresh sage, Parmesan, Pieprz czarny świeżo mielony
To make the dish look even more appetizing, you can drizzle a few drops of good quality olive oil on the plate. Warm the plates before serving the dish – this will help keep the dish warm for longer.

Fun Fact

💡

The word 'gnocchi' likely comes from the Italian word 'nocca', which means 'knuckle', referring to their characteristic small and rounded shape. In some regions of Italy, Thursday is traditionally gnocchi day ('Giovedì Gnocchi').

Best for

Jesienna kolacja Elegancki obiad wegetariański Kolacja we dwoje Szybki posiłek po pracy

Tips

🍽️ Serving

The dish tastes best served immediately after preparation in deep, warmed bowls. A dry white wine with good acidity, such as Sauvignon Blanc or Pinot Grigio, pairs wonderfully to balance the richness of the sauce. To enhance the flavor, a dollop of ricotta cheese can be added on top.

🥡 Storage

Gnocchi in creamy sauce are best enjoyed immediately. If there are leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat, adding a bit of milk or cream to restore the sauce's creamy consistency. Freezing the finished dish is not recommended.

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