Never miss a recipe! Subscribe to our email newsletter.

Pumpkin Gnocchi with Parmigiano, Sage, and White Truffles

From The Da Fiore Cookbook: Recipes from Venice’s Best Restaurant by Damiano Martin
(Harper Collins, 2003)When Mara and Maurizio return from Alba with the first white truffles of autumn, it means that these pillowy, bite-size bundles of pumpkin gnocchi will be on da Fiore’s menu. Slicked with sage butter and topped with just a few truffle slivers, the aroma is blissful and the taste divine.Begin an elegant dinner party with this do-ahead dish, since these gnocchi keep for twenty-four hours uncooked in the refrigerator. Admittedly, not everyone will have a fresh truffle on hand for shaving over the top at the table. Not to worry this dish is delicious without it.

Makes 6 first course servings

One 2 1/2- to 3-pound kabocha or butternut squash, or pumpkin
1 cup water
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1 large egg
1 3/4 cups grated Parmigiano-Reggiano
10 tablespoons (1 1/4 sticks) unsalted butter
12 sage leaves
6 ounces white truffles (optional), brushed clean

  1. Preheat the oven to 400°F. Remove the stem, if present, from the squash or pumpkin, then slice between the vertical grooves to produce thick, half-moon slices. Scrape out and discard the seeds and strings. Place the squash on their sides in one layer on a large baking sheet. Roast until a knife easily pierces the flesh, about 25 minutes. Let cool slightly. When cool enough to handle, scrape the flesh from the skin into a sieve. Using a rubber scraper or spatula, work the squash through the sieve into a bowl. Measure 1 1/2 cups of squash puree.
  2. Transfer the puree to a medium saucepan and add the water, salt, and nutmeg. When it begins to boil, add a cup of the flour, a little at a time, stirring constantly. Reduce the heat to medium and cook, stirring constantly, until the mixture pulls together as a smooth, bright orange ball, about 10 minutes. Remove from the heat and beat in the egg, then 1 1/2 cups of the cheese. Turn out onto a clean work surface and let cool slightly. When cool enough to handle, knead the remaining 1/2, cup flour into the dough to form a smooth ball. Divide the dough into eight pieces and roll each into a 1/2-inch-thick log, dusting the work surface with flour as necessary to prevent sticking. Cut the logs into 1-inch-long segments. Spread some flour on a baking sheet, add the gnocchi, and shake to lightly coat. Set aside until ready to cook. The gnocchi can be stored, covered, and refrigerated, for up to a day.
  3. To prepare the sauce, in a large skillet, melt the butter over medium-high heat. Add the sage and cook until it starts to crisp, 2 to 3 minutes. Set aside.
  4. Bring a large pot of water to a boil. Salt the water and cook the gnocchi in four to five batches until they rise to the surface, about 2 minutes. Using a slotted spoon, transfer the cooked gnocchi to the skillet with the sauce. When all of the gnocchi are cooked, place the pan over high heat for 1 to 2 minutes and toss the gnocchi with the sauce. Remove from the heat, add the remaining 1/4 cup Parmigiano, and toss again. Divide the gnocchi among serving plates and shave the white truffles, if using, over the top.

Never miss a recipe! Subscribe to our email newsletter.

Subscribe To The Italian Chef Newsletter

Join our mailing list to receive the latest recipes and updates.

Thank you! Please check your email and confirm your subscription.