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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 Main Dishes Italian Cuisine Vegetarian Dishes 60 min Medium 6 wyświetleń ~31.24 PLN - (0)
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Description

This dish is the essence of autumn captured on a plate. Velvety, delicate potato gnocchi enveloped in a creamy sauce made from butter, cream, and parmesan, with an intense, herbal aroma of fresh sage. The sweetness of roasted hokkaido pumpkin, which becomes wonderfully soft and slightly caramelized under heat, perfectly contrasts with the savory sauce. The whole is complemented by the crunchy texture of toasted walnuts and a hint of nutmeg that adds depth of flavor. The dish is not only incredibly tasty but also beautifully presented on the plate thanks to the intense orange color of the pumpkin and the green sage leaves. Perfect as an elegant main course for an autumn dinner or a hearty, comforting lunch on a chilly day. It can be served on its own or with a light arugula salad and vinaigrette.

Składniki (14)

Servings:
4
  • Potato gnocchi 500 g
  • Hokkaido pumpkin 600 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Butter 30 g
  • Fresh sage 0.5 pęczek
  • 30% cream 200 ml
  • Parmesan 50 g
  • Walnuts 40 g
  • Olive oil 30 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~31.24 PLN (7.81 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C with the convection function (or 220°C top and bottom). Wash the pumpkin thoroughly under running water. Using a sharp, large knife, cut it in half. Use a spoon to scoop out the seeds and fibrous flesh from the center. Then, cut the pumpkin halves into cubes with sides of about 2-3 cm. You don't need to peel the hokkaido pumpkin; its skin will be soft and edible after baking.

Ingredients: Hokkaido pumpkin
Use a stable cutting board to prevent the pumpkin from slipping. You can wash, dry, and roast the pumpkin seeds with salt - they will make a great snack. The oven must be well preheated before placing the pumpkin inside, as this will ensure it browns nicely.
2

Transfer the chopped pumpkin to a large bowl. Drizzle it with olive oil, sprinkle with half of the prepared salt (about 1/2 teaspoon) and freshly ground pepper. Mix thoroughly by hand, ensuring each piece of pumpkin is coated with a thin layer of oil and seasoning. Spread the pumpkin evenly in a single layer on a large baking sheet lined with parchment paper.

Ingredients: Hokkaido pumpkin, Olive oil, Salt, Pieprz czarny świeżo mielony
Do not place the pieces of pumpkin too tightly on the baking sheet. If they overlap, they will steam instead of roast and won't achieve a beautiful, caramelized color. If you don't have a large enough baking sheet, use two.
3

Place the baking tray with the pumpkin in the preheated oven and bake for about 25-30 minutes. Halfway through baking (after about 15 minutes), stir the pumpkin with a spatula to ensure even cooking. The pumpkin is ready when a fork easily pierces it, and its edges are slightly browned and caramelized.

Ingredients: Hokkaido pumpkin
Every oven is different, so the baking time may vary slightly. Check the pumpkin towards the end of baking to avoid burning it. The finished pumpkin should be soft but still hold its shape.

Cooking gnocchi

4

While the pumpkin is baking, prepare the gnocchi. In a large pot (at least 4 liters), bring about 3 liters of water to a boil. When the water starts to boil, add a generous pinch of salt (about 1 teaspoon). Drop the gnocchi into the boiling water and gently stir with a wooden spoon to prevent them from sticking to the bottom.

Ingredients: Potato gnocchi, Salt
Use a large pot with plenty of water. Gnocchi need space to cook freely. Salting the water is key for the flavor of the dumplings.
5

Cook the gnocchi according to the instructions on the package, usually about 2-3 minutes. The gnocchi are ready when they float to the surface of the water. Using a slotted spoon, remove them from the pot and set aside. Reserve about half a cup (100 ml) of the gnocchi cooking water - it will be useful for thinning the sauce if needed.

Ingredients: Potato gnocchi
Do not cook the gnocchi too long, as they will become rubbery and fall apart. Taking them out right after they float to the surface is the best indicator. The cooking water contains starch, which will help thicken the sauce and make it better combine with the dumplings.

Preparing the sauce

6

In a large, deep skillet (about 28-30 cm in diameter) over medium heat, melt the butter. When the butter starts to foam, add the onion chopped into small cubes. Sauté for 4-5 minutes, stirring occasionally, until the onion becomes translucent and soft. Then add the garlic pressed through a garlic press or finely chopped and sauté for another minute until it releases its aroma.

Ingredients: Butter, Onion, Garlic
Use a pan that will later fit the entire dish (gnocchi and pumpkin). Be careful not to burn the garlic, as it will become bitter. One minute of frying is more than enough.
7

Add the sage leaves to the pan (you can leave them whole or chop them roughly). Fry for about 1-2 minutes until the leaves become slightly crispy and very aromatic. Reduce the heat, pour in the cream, and add freshly grated Parmesan, a pinch of nutmeg, the remaining salt, and pepper. Heat on low, gently stirring, until the Parmesan melts and the sauce thickens slightly. Do not bring the sauce to a boil.

Ingredients: Fresh sage, 30% cream, Parmesan, Nutmeg, Salt, Pieprz czarny świeżo mielony
Frying sage in butter releases its essential oils and gives the sauce an incredible, deep aroma. The sauce should only gently 'wink'; vigorous cooking can cause the cream and parmesan to curdle.

Combining the ingredients

8

To the prepared sauce in the pan, add the cooked gnocchi and the roasted pumpkin. Gently mix everything with a silicone or wooden spatula, so that all the ingredients are coated in the sauce, but be careful not to mash the soft pieces of pumpkin. If the sauce is too thick, add 2-3 tablespoons of the reserved gnocchi cooking water and mix.

Ingredients: Potato gnocchi, Hokkaido pumpkin
Mix the ingredients gently. We want the pumpkin to remain in nice pieces. The water from cooking the gnocchi is the secret to the perfect sauce consistency - the starch in it emulsifies the sauce, making it even creamier.

Finishing and serving

9

In the meantime, toast the walnuts in a dry, small skillet for 2-3 minutes over medium heat, until they start to smell fragrant and lightly brown. Be careful not to burn them. Divide the finished pumpkin gnocchi with sauce among four deep plates. Generously sprinkle each serving with toasted walnuts, an extra portion of freshly grated Parmesan, and, if you like, a pinch of chili flakes for heat.

Ingredients: Walnuts, Parmesan, Chili flakes
Toasting the nuts brings out their depth of flavor and makes them crunchier. Keep shaking the pan to prevent the nuts from burning. Serve the dish immediately while it is hot.

Fun Fact

💡

The word 'gnocchi' likely comes from the Italian word 'nocca', meaning 'knuckle', which refers to their characteristic small and rounded shape. Although today they are mainly associated with potatoes, the first versions of gnocchi in northern Italy were made from breadcrumbs, flour, and water.

Best for

Jesienny obiad z rodziną Elegancka kolacja we dwoje Danie na poprawę nastroju w chłodny dzień Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the dish in deep, warmed plates or bowls to keep it warm for longer. You can place a few fresh sage leaves on top for decoration. A glass of chilled white wine with good acidity, such as Pinot Grigio or Sauvignon Blanc, pairs perfectly with the dish and balances the richness of the sauce.

🥡 Storage

Leftover dish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, transfer the gnocchi to a pan, add a little milk or cream, and heat over low heat, gently stirring until the dish is hot. Reheating in the microwave may cause the gnocchi to become rubbery.

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