Pumpkin-shaped Noki with creamy Parmesan and sage sauce

Ingredients

• 300 g Cooked chestnuts (peeled and steamed)
• 200 g All-purpose flour (sift before use)
• 1 Egg yolk (at room temperature)
• 1 teaspoon Salt (fine salt)
• 30 g Unsalted butter (unsalted)
• 10 leaves Fresh sage leaves (for garnish and sauce)
• 200 ml Liquid cream (20% fat) (at room temperature)
• 50 g Grated Parmesan (freshly grated)
• 1 pinch Ground black pepper (optional)

Instructions

1. Steaming the chestnuts

   Cut the chestnuts into large pieces, place them in a steamer basket and cook for 15 minutes until tender. Retrieve the flesh, weigh it (about 300 g).

   Time: PT15M

   Temperature: 100°C

2. Pureeing

   Pass the cooked flesh through a blender or mash with a fork until you obtain a smooth puree without lumps.

   Time: PT5M

3. Preparing the noki dough

   In a bowl, combine the chestnut puree, flour, salt and the egg yolk. Knead lightly until a ball forms that no longer sticks to the fingers.

   Time: PT10M

4. Shaping the nokis into pumpkins

   Divide the dough into balls the size of a large marble (≈15 g). Using a kitchen twine or the back of a knife, carve deep pumpkin‑shaped grooves on each ball. Insert a small sprig of sage leaf in the centre to mimic the stem.

   Time: PT10M

5. Cooking the nokis

   Bring a large pot of salted water to a boil. Drop the nokis in; they are cooked when they rise to the surface (2‑3 minutes). Drain with a slotted spoon and set aside.

   Time: PT5M

   Temperature: 100°C

6. Sautéing the nokis with sage

   Melt the butter in a sauté pan over medium heat, add the sage leaves, then the nokis. Sauté for 5 minutes until lightly golden.

   Time: PT5M

   Temperature: 180°C

7. Preparing the Parmesan sauce

   In the same pan, add the liquid cream and grated Parmesan (and optionally two extra sage leaves). Simmer for 3‑4 minutes until thickened, without bringing to a boil.

   Time: PT4M

   Temperature: 90°C

8. Plating and serving

   Spread the sauce on the plates, place the nokis on top and garnish with a few fresh sage leaves. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

530

Protein

12 g

Carbohydrates

60 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Cooked chestnuts: pumpkin puree, sweet potato puree
• Instead of All-purpose flour: rice flour (gluten‑free), buckwheat flour
• Instead of Egg yolk: egg replacer, 1 tablespoon applesauce (as binder)
• Instead of Salt: sea salt
• Instead of Unsalted butter: olive oil
• Instead of Fresh sage leaves: thyme
• Instead of Liquid cream (20% fat): soy cream
• Instead of Grated Parmesan: pecorino, nutritional yeast (vegan)
• Instead of Ground black pepper: white pepper

Equipment Needed

• Large pot
• Colander
• Mixing bowl
• Wooden spoon
• Kitchen twine or knife
• Cutting board
• Chef's knife
• Sauté pan
• Wooden spatula
• Parmesan grater
• Kitchen scale

Critical Steps — Do Not Skip

• Steaming the chestnuts
• Preparing the noki dough
• Shaping the nokis into pumpkins
• Cooking the nokis
• Preparing the Parmesan sauce

Chef Tips from the Video

• Use fresh seasonal chestnuts for a more pronounced flavor.
• For a lactose‑free version, replace butter with olive oil and cream with soy cream.

Troubleshooting

Storage

Refrigerator: Store cooked nokis in an airtight container for up to 2 days.

Freezer: Not recommended to freeze after cooking; raw dough can be frozen for 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator, covered with plastic wrap.
• The sauce can be made ahead and gently reheated over low heat before serving.