Pumpkin gnocchi with porcini mushrooms and crunchy sage

This is a recipe like: "I want to pamper myself". Follow us and discover with us how to make these wonderful pumpkin gnocchi, perfect for facing the autumn season with a load of energy and taste. And don't forget to accompany them with a good glass of Gavi Docg Duchessa Lia with an intense and velvety taste, always perfect for an unconventional first course of pasta.

INGREDIENTS

4 people

• 600 g of Delica, Butternut or Violina squash
• 300 g of red potatoes
• 350 g of flour 00 *
• 1 medium egg
• salt

For the dressing

• 300 g of diced porcini, fresh or frozen
• 2 cloves of garlic
• 20 g of butter
• 2 tablespoons of extra virgin olive oil
• 40 g of hazelnuts
• 10 sage leaves
• parsley
• 40 g of Grana Padano
• salt
• pepper

* The amount of flour needed may increase depending on the degree of absorption of the flour and the type of pumpkin used. For the gnocchi 150 g of cherry tomatoes

METHOD

Cook the pumpkin: cut it into slices and remove the skin, cook it in the oven for about 45 minutes at 200 °, until tender. Alternatively, cut it into cubes and cook it in the microwave with 2 tablespoons of water, using an ovenproof dish with a lid. In the meantime, boil the potatoes whole and with their peel, after having rinsed them well, they should become tender. Drain them, let them cool, then peel them and mash them in a potato masher to obtain a puree. With the tines of a fork, also mash the pumpkin in order to obtain a puree.

On the work surface, arrange the mashed potatoes and pumpkin into a fountain. Shell the egg inside, a pinch of salt and start mixing with a fork. Then add the flour a little at a time, kneading quickly with a tarot or your hands, until you get a homogeneous mixture, very soft but not excessively sticky. Work the dough as little as possible and quickly.
Sprinkle the work surface with a little flour and with a tarot cut a piece of dough. Give it the shape of a stick and cut it into pieces about 2 cm in size.

Repeat the operation until all the dough is finished. Now pass the gnocchi one by one on the prongs of a fork or on the gnocchi row.
As you prepare the gnocchi, cook them: place a pot of lightly salted water on the stove, immerse the gnocchi at the boil and cook until they rise to the surface. Drain them with a slotted spoon. Proceed like this until the dough is finished.

For the sauce: in a pan with high sides, heat the butter with the garlic and parsley. Add the mushrooms, salt, pepper and cook until tender, about 8-10 minutes.
Toast the hazelnuts for a few minutes in a non-stick pan. Carefully wash and dry the sage leaves, heat the oil in a pan when it is hot, dip the sage leaves, cook them for a few seconds on each side until crisp and drain on a sheet of absorbent paper.

Season the gnocchi with the porcini mushrooms, toasted hazelnuts, crunchy sage and grated parmesan.

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