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This Cheesy Pumpkin Gnocchi Hits the Spot


Aged Grana Padano and Pumpkin Gnocchi with Sage
Serves 4
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.
Ingredients
  1. 2 large potatoes
  2. 1 butternut squash/small pumpkin
  3. 1 cup grated Grana Padano cheese, aged for 20 months
  4. 1 cup "00" flour
  5. Pinch of nutmeg
  6. 1 egg yolk
  7. ¼ cup butter
  8. 1 teaspoon shallots
Instructions
  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 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.
  4. Cut the dough into smaller pieces and roll each piece into a 1inch cylinder.
  5. Cut each cylinder into 2.5cm/1inch pieces.
  6. Place the gnocchi in boiling salted water.
  7. 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.
  8. In the meantime deep fry the sage leaves in a deep fryer or in a pan with very hot oil.
  9. Separately sweat the shallots and butter in a medium hot pan and then add and sauté the gnocchi.
  10. Sprinkle the extra Grana Padano on top and serve with a crispy fried sage leaf.
culture: the word on cheese https://culturecheesemag.com/

Grana Padano

Grana Padano cheese has been a part of Italy's proud gastronomic heritage for nearly 1000 years. A staple in Italian cuisine, it has become the world's best-selling PDO cheese. It has a fine grainy structure and a mellow, tasty, yet never overpowering, flavor, and can be found aged between 9 months to over 24 months. Grana Padano possesses unique nutritional features and is naturally lactose free due to its production characteristics and the long ageing process.

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