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Baked Gnocchi with Pumpkin, Sage, and Walnut Butter - photo 1
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Baked Gnocchi with Pumpkin, Sage, and Walnut Butter

Pikantne Dania główne Pasta and Risotto Italian Cuisine 90 min Medium 12 wyświetleń ~31.79 PLN - (0)
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Description

This dish is the essence of autumn captured on a plate. Imagine delicate, homemade potato dumplings (gnocchi) that are first boiled until soft and then baked with pieces of sweet hokkaido pumpkin. The whole is enveloped in a velvety sauce made from 'brown butter' (beurre noisette), which develops a deep, nutty aroma when heated. The addition of crispy sage leaves and toasted hazelnuts introduces an herbal note and fantastic texture, while grated Pecorino Romano cheese on top adds a salty, bold finishing touch. The dish is incredibly hearty, warming, and elegant. Its golden-orange color makes it look exceptionally appetizing. It is perfect for a weekend lunch, a romantic dinner, or as a dish to impress your guests.

Składniki (14)

Servings:
4
  • Potatoes 6.7 szt.
  • Wheat flour type 00 or 450 250 g
  • Egg 1 szt.
  • Hokkaido pumpkin 500 g
  • Butter 100 g
  • Fresh sage 15 g
  • Hazelnuts 50 g
  • Pecorino Romano cheese 50 g
  • Garlic 2 ząbki
  • Olive oil 30 ml
  • 🌿 Przyprawy
  • Salt 7 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Nutmeg 2 szczypty
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~31.79 PLN (7.95 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing Gnocchi

1

Thoroughly wash the potatoes, but do not peel them. Place them in a large pot, cover with cold water so that they are completely submerged. Add a generous tablespoon of salt. Cook over medium heat until tender, which will take about 25-40 minutes depending on the size of the potatoes. To check if they are ready, insert a fork or a thin knife into the largest potato – it should go in without resistance. Cooking them with the skin on prevents excess water absorption, which is crucial for good gnocchi.

Ingredients: Potatoes, Salt
Use a large pot so the potatoes cook evenly. Do not pierce them too often while cooking to avoid too much water getting in. It is best to choose potatoes of similar size.
2

Drain the cooked potatoes. While they are still very hot (be careful not to burn yourself!), peel them – the skin should come off easily. Immediately pass the hot potatoes through a potato ricer onto a clean work surface or into a large bowl. Spread them out in a thin layer so they can evaporate and cool down as quickly as possible. This step is extremely important - the less steam in the potatoes, the less flour you will need, and the gnocchi will be lighter.

Ingredients: Potatoes
The best tool is a potato ricer, which creates a fluffy mixture. If you don't have one, use a masher, but do it thoroughly to avoid lumps. Never use a blender or food processor – it will result in a sticky, gooey mixture!
3

To the completely cooled, fluffy potatoes, add the sifted flour, egg, and about 5 grams of salt (1 flat teaspoon). If using, add a pinch of freshly grated nutmeg now. Start gently combining the ingredients with your fingers, then quickly knead the dough, just until the ingredients come together into a smooth, soft ball. The dough should be slightly sticky but not stick to your hands.

Ingredients: Wheat flour type 00 or 450, Egg, Salt, Nutmeg
THE MOST IMPORTANT RULE: Do not knead the dough too long! The longer you knead it, the more gluten develops, and the gnocchi become hard and chewy. Just a minute or two is enough. If the dough is too sticky, add a little more flour, but in moderation.
4

Divide the dough into 4 parts. Gently roll each part on a lightly floured countertop, forming logs about 1.5-2 cm thick (the thickness of your thumb). Use a sharp knife or dough scraper to cut the logs into small dumplings about 2 cm long. You can gently roll each dumpling over the tines of a fork or a special gnocchi board to create grooves on them – this will help the sauce adhere better to the dumplings. Place the finished gnocchi on a tray dusted with flour, keeping space between them so they don’t stick together.

Use as little flour as possible for dusting. Too much flour will make the gnocchi tough. Forming grooves is optional but highly recommended. If you are making gnocchi for the first time, you can skip this step.
5

In a large pot, bring at least 4 liters of salted water to a boil. When the water is boiling vigorously, gently add the gnocchi in batches. Do not add them all at once, as it will lower the water temperature and they may stick together. After adding, gently stir with a wooden spoon to prevent them from sticking to the bottom. Cook for about 2-3 minutes from the moment they float to the surface. This means they are ready. Use a slotted spoon to remove them and transfer to a baking dish.

Use a really large pot with plenty of water. Gnocchi need space to swim freely. Test: cook one dumpling to check the taste and texture before cooking the whole batch.

Preparation of Pumpkin and Nuts

6

Preheat the oven to 200°C (fan). Wash the hokkaido pumpkin thoroughly, cut it in half, and remove the seeds with a spoon. Cut the pumpkin into cubes about 2 cm on each side (you don't need to peel it). Transfer the pumpkin cubes to a bowl, drizzle with olive oil, season with salt and pepper, and mix well to ensure each piece is coated with the spices. Spread the pumpkin in a single layer on a baking sheet lined with parchment paper. Place in the preheated oven for about 15-20 minutes, until soft and slightly browned. Meanwhile, in a dry, small skillet, toast the hazelnuts over medium heat for 3-4 minutes, until they start to smell fragrant and lightly brown. Be careful not to burn them. Set aside to cool, then chop coarsely.

Ingredients: Hokkaido pumpkin, Olive oil, Salt, Pieprz czarny świeżo mielony, Hazelnuts
Spreading the pumpkin in a single layer is key to roasting it rather than steaming it. Keep an eye on the nuts while toasting, they burn very quickly! You can also toast them in the oven with the pumpkin during the last 5-7 minutes of baking.

Brown Butter Sauce and Assembly

7

In a large skillet (preferably with a light bottom to control the color), melt the butter over medium heat. Once melted and starting to foam, add whole sage leaves and lightly crushed garlic cloves. Heat, stirring occasionally, for about 4-6 minutes. The butter will begin to change to an amber color and release an intense, nutty aroma. Brown bits will appear at the bottom – these are caramelized milk proteins that add flavor. Be careful not to burn the butter! Once it reaches the desired color, immediately remove from heat. The sage leaves should become crispy.

Ingredients: Butter, Fresh sage, Garlic
The key is patience and observation. Use a stainless steel pan or another with a light bottom. On a dark pan, you won't notice the moment when the butter is perfectly brown, and it's easy to burn it. The garlic only flavors the butter; you can remove it before drizzling the dish.

Baking and Serving

8

In a baking dish, where you already have cooked gnocchi, add the roasted pumpkin. Drizzle everything with the prepared brown butter sauce along with crispy sage leaves (and garlic, if you like). Gently mix to coat the gnocchi and pumpkin with the sauce. Place the dish in the oven preheated to 200°C for about 10-15 minutes. Bake until the gnocchi on top are lightly browned and crispy.

Use a baking dish measuring about 20x30 cm so that the ingredients are arranged in a relatively loose layer. This will allow the gnocchi to brown nicely instead of steaming.
9

Remove the dish from the oven. Immediately sprinkle the dish with coarsely chopped, toasted hazelnuts and freshly grated Pecorino Romano cheese. If you like, add a pinch of chili flakes for a slight heat. Serve immediately while it is hot and crispy.

Ingredients: Hazelnuts, Pecorino Romano cheese, Chili flakes
Don't skimp on the cheese and nuts – they add essential texture and flavor. The dish tastes best straight from the oven.

Fun Fact

💡

Brown butter sauce, known in France as 'beurre noisette', literally means 'nutty butter'. The name does not come from adding nuts, but from the intense, nutty aroma that butter acquires during heating and caramelization of milk solids.

Best for

Jesienny obiad Elegancka kolacja Danie na poprawę nastroju Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the dish in deep plates or bowls, directly after taking it out of the oven. It pairs perfectly with a light, dry white wine, such as Pinot Grigio or Sauvignon Blanc, which will balance the richness of the buttery sauce.

🥡 Storage

The dish tastes best when freshly prepared. If there are leftovers, store them in a sealed container in the refrigerator for up to 2 days. Reheat in a pan with a bit of butter or in the oven to restore the crispiness of the gnocchi. Reheating in the microwave is not recommended, as the dumplings will become rubbery.

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