Crispy ricotta and potato gnocchi with roasted pumpkin cream sauce, sage, and hazelnuts

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the pumpkin and onion on a baking tray, add 1 tablespoon olive oil, half of the salt, and some of the black pepper. Toss well and roast for 25 minutes, until the pumpkin is tender with golden edges.

2. 2

   2. Meanwhile, mash the still-warm boiled potato until smooth. Add the drained ricotta, egg yolk, nutmeg, 20 g grated Sardo cheese, the remaining salt, and a bit more black pepper. Add the all-purpose flour gradually and mix just until a soft dough forms.

3. 3

   3. Transfer the dough to a lightly floured work surface with a little extra flour. Divide into 4 portions, roll into logs about 2 cm / 3/4 inch thick, and cut into small gnocchi. Set aside on a lightly floured tray.

4. 4

   4. Once the pumpkin is ready, transfer it to a blender or tall container with the roasted onion, chopped garlic, heavy cream, milk, and 10 g more grated Sardo cheese. Blend until smooth and creamy.

5. 5

   5. Pour the sauce into a wide skillet and cook over low heat for 5 minutes, stirring, until hot and slightly thickened. If needed, loosen with a splash of water. Keep warm.

6. 6

   6. Bring a large pot of water to a boil. Cook the gnocchi in batches until they float; leave them 1 minute longer, then remove with a slotted spoon.

7. 7

   7. In a large skillet, heat 1 tablespoon olive oil with 1 tablespoon butter over medium heat. Brown half of the gnocchi for 2 to 3 minutes per side until crisp. Repeat with the remaining gnocchi using the rest of the butter and olive oil.

8. 8

   8. In a small skillet, gently melt the remaining butter and fry the sage leaves for 30 to 40 seconds until crisp, without burning. Remove and drain on paper.

9. 9

   9. Spoon a base of hot pumpkin sauce onto each plate, arrange the browned gnocchi on top, and finish with the crispy sage, chopped toasted hazelnuts, and the remaining Sardo cheese. Add a final twist of black pepper and serve immediately.