How long does this keep?

The Sage, Pumpkin and Smoked Scamorza Gnocchi Bake leftovers can be kept for up to 3 days in the fridge in an airtight container.

I don't have fresh sage leaves, can I use dried sage?

You sure can! One teaspoon of dried sage in the pumpkin sauce will do the trick (+ a pinch sprinkled on top).

I do not recommend freezing the finished dish. You can, however, freeze the pumpkin sauce for up to 1 month. When you are ready to use it, thaw it, cook the gnocchi, add the gnocchi water to the thawed sauce, and proceed as written in the recipe.

Pumpkin and Smoked Scamorza Gnocchi Bake

Fluffy gnocchi coated with a silky pumpkin sauce and topped with melted smoked scamorza. Perfect pairing for Chenin Blanc wines!

Total Time: 1 hour 20 minutes
Yield: 6 1x

Ingredients

Scale

28.2 ounces (800 g) of pumpkin (or any squash you like), peeled and cut into 1.2 inches (3 cm) cubes

2 shallots, peeled and cut in half, lengthwise

4 medium cloves of garlic, with their skin on

2 tablespoons (20 ml) of extra-virgin olive oil

1 cup (200 ml) of heavy cream

½ cup (120 ml ) of the gnocchi cooking water

10 big fresh sage leaves, thinly chopped (plus extra to fry and serve)

¼ teaspoon of sea salt

⅛ teaspoon of white pepper

28.2 ounces (800 g) of good quality store-bought (or homemade!) gnocchi

300g (10.5 oz) of smoked Scamorza cheese (also called Scamorza Affumicata), sliced into 0.2 inch (0.5 cm) thick slices

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Instructions

Preheat the oven to 390°F (200°C).
Place the pumpkin cubes, shallots, and garlic cloves (make sure you leave the skin on) on a sheet pan or parchment-lined oven tray. Drizzle 2 tablespoons of extra-virgin olive oil and toss to coat.
Bake in the oven for 30 minutes until golden and caramelized.
Remove the skin of the garlic and transfer it to a food processor or a blender, along with the roasted pumpkin and shallots. (If you don’t have a food processor, transfer the roasted veggies to a mixing bowl and use an immersion blender to mix everything).
Add the heavy cream, white pepper, and sea salt. Mix for 2 minutes until very smooth and creamy.
Cook the gnocchi in well-salted boiling water, according to the package instructions. Keep 1/2 cup of the cooking water.
Drain the gnocchi, and transfer them back to the pot. Add the pumpkin sauce, 1/2 cup of cooking water, and chopped sage leaves. Stir until well combined.
Preheat the oven to 350°F (180°C). Transfer everything to an oven-proof baking dish or skillet. Top the gnocchi with slices of smoked Scamorza and bake in the oven for 20-25 minutes, or until the cheese has melted and is slightly golden.
Optional step: fry some extra sage leaves in melted butter to serve.
Serve piping hot with a glass of chilled Chenin-based wine such as Savennières, Vouvray, or Stellenbosch.