Warm, cozy and satisfying — there is nothing better than a light and fluffy gnocchi. In this recipe, the gnocchi get extra depth and a slight sweetness from the pumpkin, plus a lovely nutty, savory bite from the Grana Padano. Served on a brisk fall day, these festive gnocchi are sure to be a crowd-pleaser.
Ingredients for 4 people
- 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
How to make Pumpkin Gnocchi with Grana Padano
- 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 it into quarters. Place 1 piece in 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 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 the oil and place on a paper towel-lined plate to drain.
- In a large skillet over medium heat, add the butter and shallot. 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.
