Parmesan and Pumpkin Gnocci with Sage

Aged Grana Padano and pumpkin gnocchi with sage

We learned this recipe from Francesco Mazzei as part of our experience with Slow Food Kids

Ingredients (serves 4):

100g                       mashed potatoes (use 2 large potatoes)
100g                       pumpkin mash (1 butternut squash)
100g                       Grana Padano 21 Months (or good quality parmesan)
100g                       00 flour
Pinch of                Nutmeg
1                              egg yolk
50g                        butter
1                              teaspoon shallots
20g                         Sage (4 leaves)

Method:

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.

4) Mix by hand to form dough, and then knead for a few minutes.

5) Cut the dough into smaller pieces.

6) Roll each piece into a cylinder and cut into 2.5cm/1in pieces.

7) Cook the gnocchi into boiling salted water.

8) 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.

9) In the meantime deep fry the sage leaves in a deep fryer or in a pan with very hot oil.

10) Separately sweat the shallots and butter in a pan and then sauté the gnocchi.

11) Serve with extra Grana Padano and crispy fried sage leaf.