Creamy Pumpkin Gnocchi with Crispy Pine Mushrooms
This Creamy Pumpkin Gnocchi with Crispy Pine Mushrooms is a simple, comforting meal that’s easy to put together. The sauce is smooth and slightly sweet, while the crispy mushrooms add a nice texture.
Ingredients
- 600 g pumpkin Japanese, peeled and cut into large chunks
- 1 egg yolk
- 80 - 100 g plain flour start low, add as needed
- 30 g parmesan finely grated
- Salt
- 2 tablespoon olive oil
- 40 g butter
- 150 g pine mushrooms 1cm sliced
- 1 large shallot finely diced
- 3 garlic cloves finely sliced
- ½ cup pouring cream
- 1 cup pasta water
- Extra 30g parmesan
- Handful of sage leaves approx 15 - 20
- 3 tablespoon pine nuts
- kosher salt or a fine sea salt
- black pepper
Instructions
- Roast the pumpkin at 200°C with a drizzle of olive oil and a pinch of salt until very soft and lightly caramelised. This should take around 30 - 40 minutes. The pumpkin needs to be completely tender so it mashes smoothly, but more importantly, you want some of the moisture cooked off.
- Once cooked, leave the pumpkin in the turned-off oven with the door slightly ajar for 5–10 minutes. This helps dry it out further, which is critical for good gnocchi.
- Mash the pumpkin while still warm, either with a fork, potato masher or by pressing it through a sieve for a smoother result. Spread it out on a tray or plate and let it cool completely so steam can escape. If you skip this, the dough will be too wet.
- Add the egg yolk, parmesan and a good pinch of salt to the cooled pumpkin. Mix gently to combine.Start adding the flour gradually. Begin with about 60g and fold it through gently. You’re not kneading, just bringing it together. Add a little more flour only if needed. The dough should feel soft and slightly tacky, but not wet or sloppy. It should hold together when pressed, but still feel light. It will not feel like bread dough.
- Lightly flour your bench and turn the dough out. Dust the top with a little flour. Cut into portions and gently roll into ropes about 2cm thick. Use your hands lightly — pressing too hard will make them dense. Cut into small pillows. You can leave them rustic or roll them over a fork for ridges. If the dough is getting sticky while working, dust lightly with flour rather than mixing more into the dough.
- Bring a large pot of well-salted water to the boil.
- In a pan, toast the pine nuts over medium heat until golden, then set aside.
- In the same pan, melt a tablespoon of butter and fry the sage leaves until crisp. This will only take a minute or two. Remove and drain on paper towel.
- Turn the heat up and add olive oil. Sear the pine mushrooms in a single layer without moving them too much, so they develop deep golden edges. Season with salt and set aside.
- Lower the heat and add a bit more oil if needed. Cook the shallot with a pinch of salt until soft and lightly golden, about 5 - 7 minutes. Add the garlic and cook for another minute. Pour in the cream and bring to a gentle simmer.
- Add the gnocchi to the boiling water. Once they float to the surface, let them cook for another 30–60 seconds, then transfer directly into the sauce with a splash of pasta water.
- Toss gently, adding more pasta water as needed to loosen the sauce and create a glossy coating. Stir through parmesan and season well with salt and pepper.
- Serve topped with the seared pine mushrooms, crispy sage and toasted pine nuts.
Tried this recipe?Let us know how it was!