Aged Grana Padano and Pumpkin Gnocchi with Sage
Warm, cozy and satisfying there is nothing better than a light and fluffy gnocchi. Here, the gnocchi are given extra depth and flavor from the pumpkin and have 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.
- 2 large potatoes
- 1 butternut squash/small pumpkin
- 1 cup grated Grana Padano cheese, aged for 20 months
- 1 cup "00" flour
- Pinch of nutmeg
- 1 egg yolk
- ¼ cup butter
- 1 teaspoon shallots
- 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 1inch cylinder.
- Cut each cylinder into 2.5cm/1inch pieces.
- Place the gnocchi in boiling salted water.
- When they rise to the top, remove from the pot 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 medium hot pan and then add and sauté the gnocchi.
- Sprinkle the extra Grana Padano on top and serve with a crispy fried sage leaf.
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