Pumpkin-spiced gnocchi with crispy sage

Gnocchi, the master recipe

Making gnocchi is quite simple but does require a bit of patience. For the classic potato version, you'll need about 250 grams of flour for every kilogram of potatoes. You can also add an egg to this. 

Just boil or steam the potatoes without peeling them. Once they're cooled and peeled, mash them with a potato ricer. Then gradually add the flour, egg, and spices. Knead quickly to form a homogeneous ball. Roll out chunks of dough into strands 2 cm in diameter. Cut these into pieces 2 cm long. Finally, rub the pieces of dough over the tines of a fork or a rigagnocchi to give them their typical shape.

Cooking gnocchi

Gnocchi are cooked in boiling salted water. When you add the gnocchi to the boiling water, they sink to the bottom of the pot. They gradually rise to the top, and when they all float to the top, they're ready. Remove them from the boiling water with a slotted spoon.

Tips and tricks for homemade gnocchi

• The type of potato you use is key to making this dish. As with mashed potatoes, croquettes and fries, floury potatoes are best for gnocchi.
• Just cook your potatoes with the skin on. That helps them absorb less water while cooking.
• Just mix the dough briefly, because if you mix it too much it will get tough and gluey.
• Gnocchi have these grooves that help the sauce stick. To make them, just rub the dough pieces with your thumb over the tines of a fork or a ridged wooden board. A board like that is called a rigagnocchi.
• Once you've made your gnocchi, it's best to cook them right away.
• When cooking gnocchi, it's best to do it in small batches to keep the water from cooling down too quickly.
• If you're making the gnocchi ahead of time, blanch them first, then brush with olive oil. Uncooked gnocchi won't keep.

What to serve with gnocchi?

There are so many ways to enjoy gnocchi. You can combine them with sauces, vegetables, meat, or fish. It's just like pasta. The easiest way to serve gnocchi is with tomato sauce. The most traditional dish is gnocchi with ragù, which is a tomato sauce with meat. There are also other regional dishes, like gnocchi with pesto and gnocchi with butter and sage. Gnocchi alla Sorrentina, which is made with tomato sauce, mozzarella, and basil, is loved everywhere in Italy.

Recipe: Pumpkin-spiced gnocchi with crispy sage

Pumpkin is a great ingredient for making gnocchi. It has a fleshy texture, so you don't even need to add potatoes. Choose one with firm flesh like the Hokkaido or Marble Blue.

This recipe makes four to six servings of delicious pumpkin gnocchi. If you want to make a gluten-free version, just use rice flour instead of the usual flour.