Recipe

Pumpkin gnocchi with mushrooms in shiitake butter

Make the most of Australia's bumper mushroom season with this delicious dish. Featuring tasty, homemade pumpkin gnocchi stirred through with sauteed mushrooms and a mouth-watering dried shiitake mushroom and sage butter sauce, it's sure to be a hit at dinner time.

  • 20 mins preparation
  • 1 hr 50 mins cooking
  • Serves 4
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Ingredients

Pumpkin gnocchi with mushrooms in shiitake butter
  • 750 gram butternut pumpkin, peeled. large chunks
  • 1 large potato, pierced
  • 1 cup plain flour
  • 1/2 cup finely grated parmesan
  • 2 egg yolks
  • 100 gram butter, chopped
  • 200 gram swiss brown mushrooms, sliced
  • 10 gram punnet picked sage leaves
  • 1/2 cup grated parmesan
  • 1/3 cup grated dried shiitake mushrooms (about 6)
  • chopped roasted hazelnuts, spinach salad t serve

Method

Pumpkin gnocchi with mushrooms in shiitake butter
  • 1
    Preheat oven to 180°C. Lightly grease and line an oven tray.
  • 2
    Arrange pumpkin and potato on tray. Bake for 55-60 minutes until tender. When cool enough to handle, using a sharp knife remove potato skin. Push pumpkin and potato flesh through a ricer or a sieve into a large mixing bowl.
  • 3
    Sift flour over mixture while still warm. Season. Stir parmesan and yolks through gently with your hands to form a dough.
  • 4
    Turn out onto a floured surface and divide into eight pieces. Roll each portion into a 2cm thick log. Using a floured knife or pastry cutter cut into 3cm pieces. Transfer to a flour dusted tray.
  • 5
    Bring a large saucepan of water to the boil on high. Cook gnocchi, in batches for 1 minute each until gnocchi floats. Transfer to a lightly oiled tray. Reserve 1/3 cup cooking water.
  • 6
    Preheat a large frying pan on medium. Cook butter for 3-4 minutes until brown. Add mushrooms and sage and cook for 3-4 minutes until mushrooms are golden. Add gnocchi, parmesan, shiitake and reserved cooking water. Cook, tossing, for 2-3 minutes, until gnocchi is well coated in sauce. Season.
  • 7
    Serve gnocchi sprinkled with toasted hazelnuts and accompanied with rocket salad.

Notes

Any mushrooms can be used in this dish. If liked, add a touch of cream to the sauce.

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