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Aged Grana Padano and pumpkin gnocchi with sage

Serves: 4

Cooking time:

Difficulty: Easy

Difficulty

100g mashed potatoes (use 2 large potatoes) 100g pumpkin mash (1 butternut squash) 100g grated Grana Padano Cheese, aged for 20 months 100g flour Pinch of Nutmeg 1egg yolk 50g butter 1 teaspoon shallots 20g Sage (4 leaves)

Method

Cook the potatoes and pumpkin in boiling water for 20-25 minutes, or until soft, then drain.
Mash well and place in a large bowl.
Make a well in the centre and add the egg, salt and freshly ground nutmeg, ¾ of the grated Grana Padano and flour.
Mix by hand to form dough, and then knead for a few minutes.
Cut the dough into smaller pieces and roll each piece into a cylinder.
Cut each cylinder into 2.5cm/1in pieces.
Place the gnocchi in boiling salted water.
When they rise to the top, remove from the saucepan with a slotted spoon and refresh in iced water. Drain, drizzle with olive oil and keep warm.
In the meantime deep fry the sage leaves in a deep fryer or in a pan with very hot oil.
Separately sweat the shallots and butter in a pan and then add and sauté the gnocchi.
Sprinkle the extra Grana Padano on top and serve with a crispy fried sage leaf.

Ingredients

100g mashed potatoes (use 2 large potatoes) 100g pumpkin mash (1 butternut squash) 100g grated Grana Padano Cheese, aged for 20 months 100g flour Pinch of Nutmeg 1egg yolk 50g butter 1 teaspoon shallots 20g Sage (4 leaves)

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