This unique dish is the essence of autumn on a plate. It represents a modern and incredibly aromatic approach to classic Italian gnocchi. Instead of traditional boiling, the dumplings are baked alongside sweet pieces of hokkaido pumpkin until they become gently crispy on the outside and wonderfully soft on the inside. The whole dish is enveloped in a rich, nutty sauce made from browned butter (beurre noisette) with crispy sage leaves that release their intense, herbal aroma. The addition of toasted hazelnuts brings a pleasant crunch and deepens the nutty notes of the dish. It is the perfect option for an elegant yet simple-to-prepare dinner or a hearty lunch on a chilly day. The dish is not only delicious but also beautifully presented on the table, delighting with the contrast of orange pumpkin, green sage, and golden dumplings.
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Preheat the oven to 200°C (top and bottom heat). Prepare a large, flat baking dish or baking tray that can hold all the ingredients in a single layer. You don't need to grease it at this stage.
Thoroughly wash the hokkaido pumpkin under running water, then dry it with a paper towel. Cut the pumpkin in half using a large, sharp knife. Use a spoon to scoop out the seeds and fibrous flesh from the inside. Next, cut the pumpkin halves into cubes with sides of about 2-3 cm. Remember that the skin of the hokkaido pumpkin is edible and becomes soft after baking, so you don't need to peel it.
Transfer the chopped pumpkin to a large bowl. Drizzle it with olive oil, add half of the prepared salt (about 2-3 pinches) and pepper. Mix thoroughly with your hands so that each piece of pumpkin is coated with a thin layer of oil and spices. Spread the pumpkin evenly in the prepared baking dish and place it in the preheated oven for 20 minutes. After this time, the pumpkin should be partially soft.
While the pumpkin is baking, prepare the nuts. Heat a small, dry skillet over medium heat. Add the hazelnuts and toast them for 3-5 minutes, stirring or shaking the skillet frequently, until they start to smell fragrant and brown spots appear on them. Be careful not to burn them. Remove the toasted nuts from the skillet and set them aside to cool, then chop them coarsely with a knife.
In the same (or clean) pan, over medium heat, melt the butter. When it starts to foam, add the whole sage leaves. Continue heating, gently stirring, for about 4-5 minutes. You will see the solid milk particles in the butter sinking to the bottom and beginning to brown, while the butter takes on an amber color and starts to smell nutty. The sage leaves should become crispy. This is a key moment – remove the pan from the heat as soon as you smell the nutty aroma to avoid burning the butter.
When the pan is removed from the heat, peel the garlic cloves and crush them using a garlic press or chop them very finely. Add the garlic to the hot butter and mix. The residual heat of the butter will be enough for the garlic to release its aroma without burning. Optionally, at this stage, you can add a pinch of chili flakes for heat.
Remove the dish with the roasted pumpkin from the oven. Add the raw gnocchi straight from the package to the dish. Drizzle everything with the prepared butter-sage sauce. Add the remaining salt and pepper. Gently but thoroughly mix all the ingredients directly in the dish using a large spoon or spatula, so that the gnocchi and pumpkin are evenly coated with the sauce.
Place the dish back in the oven preheated to 200°C and bake for another 15-20 minutes. The dish is ready when the gnocchi are fluffy, slightly browned, and crispy on the edges. The pumpkin should be completely soft and gently caramelized.
Carefully remove the hot dish from the oven. Sprinkle the entire dish with toasted and chopped hazelnuts. If using, grate plenty of Parmesan on top. Serve immediately, straight from the dish, while it is hot and aromatic.
The name of the sauce 'beurre noisette' comes from French and literally means 'hazelnut butter'. This name does not come from the addition of nuts, but from the intense, nutty aroma that butter acquires during heating, when its solid particles (milk proteins) caramelize in a process called the Maillard reaction.
Serve the dish immediately after preparation, directly in the baking dish it was cooked in, to maintain warmth. Before serving, you can garnish with a few fresh sage leaves. It pairs perfectly with a light arugula salad and lemon vinaigrette, which will balance the richness of the dish. A dry white wine, such as Pinot Grigio or Sauvignon Blanc, would be an ideal choice.
If there are leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, it's best to place them in a baking dish and heat in the oven at 180°C for 10-15 minutes. This way, the gnocchi will regain some of their crispiness. Reheating in the microwave is possible, but it will make the dumplings softer.
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