Showcase Grana Padano cheese with this winter-warmer recipe.

To serve 4


• 100g (3.5 oz) potatoes (1 small potato)

• 100g (just under 1 cup) peeled pumpkin

• 100g (1 cup) grated Grana Padano PDO

• 100g (just over 3/4 cup) flour

• Pinch of nutmeg

• 1 egg yolk

• 50g (3 1/2 tablespoons) butter

• 1 teaspoon of chopped shallot

• 20g sage (4 leaves)


  1. Cut the potatoes and pumpkin into pieces and boil for 20-25 minutes until thoroughly cooked before draining. Mash well and place in a large bowl. Make a well in the centre and add the egg, salt and freshly ground nutmeg, ¾ of the grated Grana Padano and flour. Mix by hand to form dough and knead for a few minutes.
  2. Cut the dough into smaller pieces and roll each piece into a cylinder. Cut each cylinder into 2.5 cm/1inch pieces.
  3. Place the gnocchi in boiling salted water. When they rise to the top, remove from the saucepan with a slotted spoon and refresh in iced water. Drain, drizzle with olive oil and keep warm.
  4. Deep fry the sage leaves in a deep fryer or in a pan with very hot oil. Separately, melt the butter and sweat the shallot and then add and sauté the gnocchi. Sprinkle the extra Grana Padano on top and garnish each plate with a crisp sage leaf.