Crispy Pumpkin and Potato Gnocchi with Provolone Cream, Malbec Onions, and Sage

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the pumpkin and potato on a baking tray, add 1 tablespoon olive oil, a pinch of the salt, and toss. Roast for 25 to 30 minutes until tender and fairly dry, to avoid excess moisture in the dough.

2. 2

   Mash the hot pumpkin and potato into a puree. Let cool for 10 minutes, then add the egg yolk, grated Parmesan cheese, nutmeg, 1/2 teaspoon black pepper, and half of the salt. Gradually add the all-purpose flour until you have a soft dough that is just manageable, without overworking it.

3. 3

   On a lightly floured surface, divide the dough into portions, roll into ropes about 2 cm / 3/4 inch thick, and cut into small gnocchi pieces. Set aside on a tray dusted with a little flour.

4. 4

   Bring the water to a boil in a large pot and add a generous pinch of salt. Cook the gnocchi in batches; when they float to the surface, wait 30 seconds more and remove with a slotted spoon. Transfer to a tray with a drizzle of olive oil so they do not stick.

5. 5

   Meanwhile, in a wide skillet melt 20 g butter with 1 tablespoon olive oil over medium heat. Add the red onion, the remaining salt, the sugar, and cook for 8 to 10 minutes until soft. Add the Malbec wine and reduce for 4 to 5 minutes until glossy and lightly syrupy. Keep warm.

6. 6

   In a small saucepan, heat the heavy cream over low heat without boiling. Add the provolone cheese and stir until melted. Add a pinch of black pepper and cook 2 minutes more until smooth. Keep warm.

7. 7

   In another large skillet, melt the remaining 20 g butter. Add the sage leaves and cook for 30 to 40 seconds until crisp; remove them. In the same butter, brown the cooked gnocchi for 2 to 3 minutes per side until they develop a golden crust.

8. 8

   To serve, spread the provolone cream on each plate, arrange the crispy gnocchi on top, and finish with the Malbec onions and crisp sage leaves. If desired, add a little more freshly ground black pepper before serving.