Pumpkin gnocchi with sage butter, walnuts, and smoked bacon

Pumpkin gnocchi with sage butter, walnuts, and smoked bacon

Based on 44 ratings
Enikö G.

Enikö G.

Contributor

Difficulty

Medium 👍
60
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings2
½ kg
Hokkaido pumpkin
10 leaves
sage
35 g
walnuts
75 g
smoked bacon (diced)
150 g
potatoes
100 g
potato starch
4 tbsp
cornmeal
25 g
Parmesan cheese (grated)
½
egg yolk
½ tbsp
ricotta cheese
1 cloves
garlic
½ tbsp
olive oil
25 g
butter
salt
pepper
ground caraway
ground nutmeg
flour for dusting
MetricImperial

Utensils

baking sheet, oven, cutting board, knife, peeler, potato masher, pot, large bowl, colander, garlic press, immersion blender, rubber spatula, slotted spoon, large frying pan, cooking spoon, grater

How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-cook-potatoes

How to cook potatoes

how-to-grate-cheese

How to grate cheese

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal983
Protein15 g
Fat66 g
Carb82 g
  • Step 1/7

    Preheat oven to 200°C/400°F. Halve Hokkaido pumpkin and remove the seeds. Cut into wedges, then dice the pumpkin and transfer it to a baking sheet. Bake for approx. 30 min., or until the pumpkin is soft, then remove from the oven and set aside to cool.
    • ½ kg Hokkaido pumpkin
    • baking sheet
    • oven
    • cutting board
    • knife

    Preheat oven to 200°C/400°F. Halve Hokkaido pumpkin and remove the seeds. Cut into wedges, then dice the pumpkin and transfer it to a baking sheet. Bake for approx. 30 min., or until the pumpkin is soft, then remove from the oven and set aside to cool.

  • Step 2/7

    In the meantime, peel potatoes and add them to a pot with water. Cook until soft, then drain, and transfer them to a large bowl. Mash the potatoes until they are smooth.
    • 150 g potatoes
    • peeler
    • potato masher
    • pot
    • large bowl
    • colander

    In the meantime, peel potatoes and add them to a pot with water. Cook until soft, then drain, and transfer them to a large bowl. Mash the potatoes until they are smooth.

  • Step 3/7

    Add diced pumpkin to a liquid measuring cup and puree until smooth using an immersion blender. Add pumpkin puree, potato starch, cornmeal, Parmesan cheese, egg yolk, ricotta cheese, and grated garlic to the mashed potatoes. Season with salt, pepper, ground caraway and ground nutmeg. Stir well until it becomes a slightly sticky batter.
    • 100 g potato starch
    • 4 tbsp cornmeal
    • 25 g Parmesan cheese
    • ½ egg yolk
    • ½ tbsp ricotta cheese
    • 1 cloves garlic
    • salt
    • ground caraway
    • ground nutmeg
    • garlic press
    • immersion blender
    • large bowl
    • rubber spatula

    Add diced pumpkin to a liquid measuring cup and puree until smooth using an immersion blender. Add pumpkin puree, potato starch, cornmeal, Parmesan cheese, egg yolk, ricotta cheese, and grated garlic to the mashed potatoes. Season with salt, pepper, ground caraway and ground nutmeg. Stir well until it becomes a slightly sticky batter.

  • Step 4/7

    Flour a clean working surface, add some dough and roll into a log. Repeat with remaining dough. Cut into bite-sized pieces and roll into small balls. To create the classic gnocchi indentations, roll each gnocchi over the tines of a fork, then transfer onto a floured baking sheet.
    • flour for dusting
    • baking sheet

    Flour a clean working surface, add some dough and roll into a log. Repeat with remaining dough. Cut into bite-sized pieces and roll into small balls. To create the classic gnocchi indentations, roll each gnocchi over the tines of a fork, then transfer onto a floured baking sheet.

  • Step 5/7

    Bring water to a boil in a large pot and add gnocchi in batches to the boiling water.  Once they float, they’re ready, and can bet gently removed using a slotted spoon.
    • pot
    • slotted spoon

    Bring water to a boil in a large pot and add gnocchi in batches to the boiling water. Once they float, they’re ready, and can bet gently removed using a slotted spoon.

  • Step 6/7

    In the meantime, heat a large frying pan over medium-high heat and fry diced smoked bacon until crispy. Remove from the pan and set aside. Roughly chop walnuts.
    • 75 g smoked bacon
    • 35 g walnuts
    • large frying pan
    • cooking spoon
    • cutting board
    • knife

    In the meantime, heat a large frying pan over medium-high heat and fry diced smoked bacon until crispy. Remove from the pan and set aside. Roughly chop walnuts.

  • Step 7/7

    Heat oil in the frying pan and add butter. Add the gnocchi and fry, tossing from time to time. Add walnuts, sage leaves and fried bacon. Fry until the sage is crispy and the butter browns. Season with salt and pepper, remove from the heat, and serve immediately. Enjoy!
    • ½ tbsp olive oil
    • 25 g butter
    • 10 leaves sage
    • salt
    • pepper
    • grater

    Heat oil in the frying pan and add butter. Add the gnocchi and fry, tossing from time to time. Add walnuts, sage leaves and fried bacon. Fry until the sage is crispy and the butter browns. Season with salt and pepper, remove from the heat, and serve immediately. Enjoy!

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