20 medium chanterelle mushrooms (or any other type of mushroom)
8 fresh sage leaves
1 cup chicken stock
1 cup heavy cream (or besciamelle sauce)
Instructions
1. Preheat oven to 220 degrees. Place pumpkin
halves, cut side up, on a baking sheet and fill
each with 1 tablespoon water. Cover each half with
parchment paper-lined aluminum foil. Transfer to
oven and roast until soft, about 45 minutes. Let
cool. Scrape pumpkin flesh from skin; discard
skin.
2. Mound flour in center of a large work surface;
add 1 tablespoon salt and the nutmeg. Mix until
well combined. Make a well in the center of the
flour mixture. Add 2 cups pumpkin purée and 1 cup
grated cheese to well. Slowly incorporate flour,
beginning with inner rim of well. When flour is
incorporated, gather dough together to form a
rounded mass; knead mixture until smooth, 4 to 5
minutes.
3. Divide dough into 6 equal pieces. Roll each
piece of dough into a cylinder about 1 inch in
diameter; cut into 1/2-inch-long pieces. Transfer
gnocchi to a baking sheet and cover with a clean,
damp towel. Repeat process until all the dough has
been used.
4. Bring water to a boil in a large pot over high
heat. Generously salt water and return to a boil.
Add gnocchi and cook until they rise to the top,
about 4 minutes.
5. Meanwhile, heat a large skillet over high heat
and add butter and shallots. Reduce heat to medium
and continue cooking until shallots are golden.
Add mushrooms and sage; cook, stirring, for about
10 seconds. Add 1/4 cup pumpkin, chicken stock,
heavy cream, and 1/4 cup grated cheese; cook,
stirring, about 30 seconds. Season with salt and
pepper.
6. Using a slotted spoon, transfer gnocchi to
skillet and toss to combine. Serve immediately
with freshly grated parmesan and nutmeg
Originally Submitted
8/9/2014
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