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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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


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.


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

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