Aged Grana Padano and pumpkin gnocchi with sage


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.



Ingredients for 4 people:

  • 100g mashed potatoes (use 2 large potatoes)
  • 100g pumpkin mash (1 butternut squash)
  • 100g grated Grana Padano Cheese, aged for 20 months
  • 100g flour
  • Pinch of Nutmeg
  • 1 egg yolk
  • 50g butter
  • 1 teaspoon shallots
  • 20g Sage (4 leaves)

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