Warm, cozy, and satisfying — there is nothing better than a light and fluffy gnocchi. In this recipe, the gnocchi have extra depth and a slight sweetness from the pumpkin and a lovely nutty, salty bite from the Grana Padano. Served on a brisk fall day, these festive gnocchi are sure to be a crowd-pleaser.
Difficulty
Medium
Serves
4 people
Preparation time
15 minutes
Cooking time
30 minutes
INGREDIENTS
2 large potatoes
1 small pumpkin or butternut squash
1 cup grated Grana Padano
cheese, aged for 20 months, divided
1 cup 00 flour, plus more for dusting
1 egg yolk
Pinch of fresh nutmeg
2 tbsp olive oil, plus more for tossing
4 tbsp butter
1 small shallot, minced
4 sage leaves
STEPS
Peel the potatoes and pumpkin and cut into 1-inch pieces. In a large pot of boiling salted water, cook the potatoes and pumpkin for 20-25 minutes, or until soft, then remove with a slotted spoon. Place in a large bowl and mash well. Set the pot aside off the heat but do not drain.
Make a well in the center of the mash. Add ¾ cup grated Grana Padano, the flour, egg yolk, and freshly ground nutmeg. Season with salt. Mix by hand until the dough comes together, then knead for a few minutes until the dough slightly springs back when pressed.
Lightly dust a work surface with flour. Transfer the dough to the work surface and cut the dough into quarters. Place 1 piece into the center of the work surface and cover the remaining pieces with a kitchen towel. Roll the piece into a 1-inch thick log, cutting again as needed if the log gets too long. Cut the log into 1-inch pieces, and toss to coat lightly with the extra flour to prevent sticking. Repeat with the remaining pieces.
Return the large pot of salted water to a boil. When boiling, add the gnocchi and stir gently. Cook until the gnocchi float, then remove with a slotted spoon. Drain and toss with olive oil to prevent sticking. Keep warm.
Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the sage leaves and cook 1–2 minutes, until crispy. Remove from oil and place on a paper towel-lined plate to drain.
In a large skillet over medium heat, add the butter and shallots. Cook 2–3 minutes until softened. Add the gnocchi and sauté 3–4 minutes, until lightly browned. Divide among 4 bowls. Top with the remaining Grana Padano and the crispy fried sage.
