Aged Grana Padano and pumpkin gnocchi with sage

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Aged Grana Padano and pumpkin gnocchi with sage


. Difficulty: Easy . Serves: 4 people . Preparation time: 40 minutes . Variety: Gnocchi


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) 


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 cylinder.
Cut each cylinder into 2.5cm/1in pieces. 
Place the gnocchi in boiling salted water. 
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.
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 pan and then add and sauté the gnocchi.
Sprinkle the extra Grana Padano on top and serve with a crispy fried sage leaf.
Francesco Mazzei