Aged Grana Padano and pumpkin gnocchi with sage

Give an autumnal touch to your gnocchi adding some pumpkin in it!
  1. Cook the potatoes and pumpkin in boiling water for 20-25 minutes, or until soft, then drain. 
  2. Mash well and place in a large bowl. 
  3. Make a well in the center and add the egg, salt and freshly ground nutmeg, 3/4 of the grated Grana Padano and flour.
  4. Mix by hand to form dough, and then knead for a few minutes.
  5. Cut the dough into smaller pieces and roll each piece into a cylinder.
  6. Cut each into 2.5cm/1in pieces.
  7. Place the gnocchi in boiling salted water. 
  8. 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. 
  9. In the meantime, deep fry the sage leaves in a deep fryer or in a pan with very hot oil.
  10. Separately sweat the shallots and butter in a pan and then add and sauté the gnocchi.
  11. Sprinkle the extra Grana Padano on top and serve with a crispy fried sage leaf.

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Recipe Information

Serves
4

Ingredients

  • 100g mashed potatoes (use 2 large potatoes)
  • 100g pumpkin mash (1 butternut squash)
  • 100g grated Grana Padano Cheese, aged for 20 months
  • 100g 00 flour
  • Pinch of Nutmeg
  • 1 egg yolk
  • 50g butter
  • 1 teaspoon shallots
  • 20g Sage (4 leaves)
Give an autumnal touch to your gnocchi adding some pumpkin in it!
  1. Cook the potatoes and pumpkin in boiling water for 20-25 minutes, or until soft, then drain. 
  2. Mash well and place in a large bowl. 
  3. Make a well in the center and add the egg, salt and freshly ground nutmeg, 3/4 of the grated Grana Padano and flour.
  4. Mix by hand to form dough, and then knead for a few minutes.
  5. Cut the dough into smaller pieces and roll each piece into a cylinder.
  6. Cut each into 2.5cm/1in pieces.
  7. Place the gnocchi in boiling salted water. 
  8. 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. 
  9. In the meantime, deep fry the sage leaves in a deep fryer or in a pan with very hot oil.
  10. Separately sweat the shallots and butter in a pan and then add and sauté the gnocchi.
  11. Sprinkle the extra Grana Padano on top and serve with a crispy fried sage leaf.

Browse by tags

Recipe Information

Serves
4

Ingredients

  • 100g mashed potatoes (use 2 large potatoes)
  • 100g pumpkin mash (1 butternut squash)
  • 100g grated Grana Padano Cheese, aged for 20 months
  • 100g 00 flour
  • Pinch of Nutmeg
  • 1 egg yolk
  • 50g butter
  • 1 teaspoon shallots
  • 20g Sage (4 leaves)