Food to Love
This delicious vegetarian-friendly dish features tasty, homemade pumpkin gnocchi, sauteed mushrooms, and a mouth-watering dried shiitake mushroom and sage butter sauce.
- 26 oz butternut pumpkin, peeled and cut into large chunks
- 1 large potato, pierced
- 1 cup plain flour
- 1/2 cup finely grated parmesan
- 2 egg yolks
- 4 oz butter, chopped
- 7 oz Swiss brown mushrooms, sliced
- .04 oz sage leaves
- 1/2 cup grated parmesan
- 1/3 cup grated dried shiitake mushrooms (about 6)
- roasted hazelnuts, chopped and spinach salad to serve
1. Preheat oven to 365℉. Lightly grease oven tray.
2. Arrange pumpkin and potato on tray. Bake for 55 to 60 minutes until tender. Once the tray is cool enough to handle, remove the potato skin with a sharp knife. Push pumpkin and potato flesh through a ricer, or a sieve, and into a large mixing bowl.
3. Sift flour over mixture while still warm. Season. Stir parmesan and yolks gently with your hands to form a dough.
4. Turn out onto a floured surface and divide the dough into eight pieces. Roll each portion into a ⅛-of-an-inch-thick log. Using a floured knife or pastry cutter, cut into one-inch pieces. Transfer to a flour-dusted tray.
5. Bring a large saucepan of water to a boil. Cook gnocchi in batches for one minute each until the gnocchi is floating. Transfer to a lightly-oiled tray. Reserve 1/3 cup cooking-water.
6. Preheat a large frying pan on medium. Cook butter for three to four minutes until brown. Add mushrooms and sage and cook for three to four minutes until mushrooms are golden. Add gnocchi, parmesan, shiitake, and reserved cooking water. Cook, tossing for two to three minutes until gnocchi is well coated in sauce. Season.
7. Serve gnocchi sprinkled with toasted hazelnuts on a bed of spinach.
This post was written by Food to Love editors. For more, check out our sister site Food to Love.