Gnocchi Gratinati with Pumpkin and Toma Cheese
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| All-purpose flour | 300 g |
| Egg | 1 |
| Salt | 1 pinch |
| Semolina flour (for dusting) | as needed |
| Napoletana pumpkin | 400 g |
| Extra virgin olive oil | 10 g |
| Garlic | 1 clove |
| Rosemary | 3 sprigs |
| Sage | 3 sprigs |
| Salt | to taste |
| Black pepper | to taste |
| Toma cheese | 200 g |
| Grana Padano DOP (grated) | 30 g |
Instructions:
-
Prepare the gnocchi dough:
Begin by boiling the potatoes in a pot of water. Once tender, drain them, peel, and mash them until smooth. Let the mashed potatoes cool slightly.
Add the egg, a pinch of salt, and gradually mix in the all-purpose flour. Use your hands to gently knead the dough until it comes together. Be careful not to overwork the dough to avoid tough gnocchi. -
-
Shape the gnocchi:
Divide the dough into smaller portions. Roll each portion into a log (approximately 2 cm thick). Using a knife, cut the logs into small pieces, about 2 cm each.
If you have a gnocchi board, roll each piece over it to form the classic ridges. If not, you can use a fork by gently pressing the gnocchi onto the tines to create texture. Lightly dust the gnocchi with semolina flour to prevent sticking.
Arrange the prepared gnocchi on a tray lined with a clean kitchen towel, ensuring they do not touch each other. -
Cook the pumpkin:
While preparing the gnocchi, take the pumpkin, peel it, and cut it into slices. In a large skillet, heat the olive oil over medium heat and add the garlic (sliced in half), rosemary, and sage. Sauté for 2-3 minutes to infuse the oil with the flavors.
Add the pumpkin slices, season with salt, and stir to combine. Cook for approximately 12 minutes until the pumpkin is tender. Once done, remove the garlic, rosemary, and sage. -
Cook the gnocchi:
In a large pot of salted water, bring to a boil. Add the gnocchi in batches and cook them until they float to the surface. This usually takes about 2-3 minutes. Once the gnocchi are cooked, remove them with a slotted spoon and place them directly into the skillet with the pumpkin. Toss the gnocchi gently to coat them with the pumpkin mixture. -
Assemble the gratin:
Preheat the oven to 200°C (392°F). Cut the Toma cheese into small cubes and add them to the skillet with the gnocchi and pumpkin. Sprinkle the Grana Padano cheese over the top.
Layer the gnocchi and pumpkin mixture into a baking dish, covering with a second layer of gnocchi. Drizzle with a little extra olive oil. -
Gratinate in the oven:
Place the baking dish in the preheated oven and bake for 8 minutes. After that, switch on the grill (broiler) to the highest setting and let the gnocchi gratinate for another 2-3 minutes, until golden and crispy on top. -
Serve:
Once baked, remove the gnocchi gratin from the oven and garnish with fresh sprigs of rosemary. Serve hot and enjoy this delicious and comforting dish!
Notes:
- Make ahead tip: You can prepare the gnocchi and pumpkin mixture ahead of time and store it in the fridge until you’re ready to bake and gratinate.
- Substitute: If you can’t find Toma cheese, you can use another soft cheese like mozzarella or fontina for a similar texture.
These gnocchi gratinati with pumpkin and Toma cheese are perfect for a cozy dinner or special occasion. The creamy pumpkin combined with the rich cheeses creates a comforting dish that’s sure to please everyone!
