Gnocchi is an Italian pasta dumpling usually made from potatoes; in this special recipe, pumpkin is added, too. A chanterelle sauce provides both richness and flavour.
ingredients
serves 4
1 pound floury potatoes, peeled
1 pound peeled pumpkin, chopped
2 egg yolks
1 3/4 cups All purpose flour
pinch of ground allspice
1/4 tsp ground cinnamon
pinch of grated nutmeg
finely grated rind of 1/2 orange
salt and freshly ground black pepper
For the Sauce
2 tbsp olive oil
1 shallot
6 ounce chanterelles, sliced, or 1/4 cup dried, soaked for 20 minutes in warm water
2 tsp almond butter
2/3 cup creme fraiche
a little milk or water
5 tbsp chopped fresh parsley
1/2 cup grated Parmesan cheese
method
1. Cover the potatoes with cold salted water, bring to the boil and cook for 20 minutes. Drain and set aside. Wrap the pumpkin in foil and bake at 180°C/ 350°F for 30 minutes. Drain well, then add to the potato and pass through a vegetable mill into a bowl. Add the egg yolks, flour, spices, orange rind and seasoning and mix well to make a soft dough. Add more flour if necessary.
2. Bring a large pan of salted water to the boil, then dredge a work surface with All purpose flour. Spoon the gnocchi mixture into a piping bag fitted with a 1/2 inch plain nozzle. Pipe on to the floured surface to make a 6 inch sausage shape. Roll in flour and cut into 1 inch. pieces. Repeat the process, making more sausage shapes, until the dough is used up. Mark each gnocchi lightly with a fork and cook for 3-4 minutes in the boiling water.
3. Meanwhile, make the sauce. Heat the oil in a non-stick skillet. Add the shallot and fry until soft without colouring. Add the chanterelles and cook briefly, then add the almond butter. Stir to melt, and stir in the creme fraiche. Simmer briefly and adjust the consistency with milk or water. Add the parsley and season to taste.
