1 hr 15 mins
An earthy, hearty and warming Italian-Austrian medley of fantastic aroma, a bit of work and effort, but absolutely worth it! Serve as a starter or main dish.
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Units: US | Metric
- 700 g pumpkin (Hokkaido, Butternut, Muscat)
- 350 g potatoes (for mashed potatoes)
- 300 g flour
- 1 egg (size M to L)
- 50 g butter
- 50 g parmesan cheese (grated)
- 1 dash nutmeg (freshly ground)
- salt and pepper
- 750 g chanterelle mushrooms, cleaned and coarsley chopped (or about 60g porcini mushrooms, soaked in warm water for 30 min. or 750g other mushrooms such as Bot)
- 2 shallots (minced)
- 2 -3 garlic cloves (minced)
- 100 ml dry white wine
- 100 -150 ml cream or 100 -150 ml creme fraiche
- 1 -2 tablespoon fresh parsley (roughly chopped) or 1 tablespoon sage
- grated parmesan cheese (or parmesan shaves for garnish)
- 1Clean pumpkin, discard seeds and chop.
- 2Meanwhile preheat oven to 200°C.
- 3Butter a pan/casserole dish, add pumpkin chunks and let bake for about 50-60 minute (you could also roast them in a pan, for about 15 minute until soft, tastes a bit different, but saves quite some time).
- 4Cook potatoes until soft (for about 20 min).
- 5Take pumpkin chunks out of the oven and let cool.
- 6Rinse cooked potatoes under cold water and peel.
- 7Put pumpkin chunks through a (potatoe) ricer into a bowl.
- 8Do the same with the potatoes (cut in chunks first).
- 9Add flour, nutmeg, parmesan, salt and pepper, about 20g of butter and the egg.
- 10Knead to a medium to firm dough (add flour if necessary).
- 11Form small rolls out of Gnocchi dough and cut in about half inch size pieces (use some flour in case the dough tends to stick to your working place's surface. If you like your Gnocchi to soak up the sauce better, make slight indentations with fork rakes -- does look pretty as well).
- 12Heat water in a large pot.
- 13Meanwhiles melt the rest of the butter in a pan.
- 14Add chopped shallots and garlic. Fry until soft and fragrant.
- 15Add chopped chanterelles (or porcini or any other mushroom you like to use).
- 16Let fry until they loose water and turn soft.
- 17Let mushroom fry dry a bit and then add the white wine and cream. Let cook until sauce thickens and gets a very creamy texture.
- 18Meanwhile add Pumpkin Gnocchi to boiling water and let simmer until they come to the surface. (about 2-3 minutes).
- 19Strain gnocchi (or use a slotted spoon) and add to mushroom sauce.
- 20Toss carefully and add chopped parsley or sage.
- 21Salt and pepper to taste.
- 22Transfer to deep dish plates and garnish with parmesan (shaves).
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Nutritional Facts for Pumpkin Gnocchi With Chanterelle Mushrooms/Porcini
Serving Size: 1 (417 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 692.4
- Calories from Fat 219
- Total Fat 24.3 g
- Saturated Fat 14.2 g
- Cholesterol 112.5 mg
- Sodium 327.3 mg
- Total Carbohydrate 94.2 g
- Dietary Fiber 6.7 g
- Sugars 7.4 g
- Protein 24.4 g