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Gnocchi with Pumpkin, Sun-dried Tomatoes and Porcini Mushrooms

5 from 4 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 855 kcal

Ingredients
 

  • 30 g Dried porcini mushrooms
  • 700 g Hokkaido pumpkin, pitted
  • 1 Pc. Chilli pepper
  • 2 Pc. Onions
  • 1 Pc. Clove of garlic
  • 3 Branches Rosemary
  • 4 tbsp Olive oil
  • 150 ml White wine, alternatively vegetable broth
  • 80 g Sun-Dried tomatoes
  • Salt pepper
  • 1 tbsp Crème fraîche, sour cream or a dash of cream
  • 400 g Pumpkin gnocchi from the cooling shelf
  • 1 tbsp Butter
  • 2 tbsp Freshly grated Parmesan
  • 25 g Pumpkin seeds, roasted in a pan without fat
  • 1 tbsp Pumpkin seed oil or truffle oil

Instructions
 

  • Roughly chop the dried mushrooms and pour boiling water over them according to the instructions on the packet and leave to soak for 15-20 minutes. Cut the pumpkin into pieces approx. 1 - 2 cm in size. Halve the chilli pepper and remove the seeds. Then chop very finely.
  • Peel the onions and garlic and also chop very finely. Strip off the rosemary and coarsely or finely chop the needles. Heat the olive oil in a large pan and sauté the pumpkin, chilli, onion, garlic and rosemary for about 5 minutes.
  • Deglaze with wine or vegetable stock (you can of course also use both) and simmer briefly. Cut the sun-dried tomatoes into strips and add them. Add the mushrooms with approx. 50-100 ml of the soaking water. Season with salt and pepper. If you like it a little creamier, stir in cream or crème fraiche. Let everything simmer for a few minutes, stirring occasionally, until the pumpkin is cooked through.
  • Fry the pumpkin gnocchi in the heated butter in a pan for a few minutes according to the instructions on the packet. Then stir into the pumpkin vegetables.
  • Arrange the dish on plates and sprinkle with grated Parmesan and pumpkin seeds. Drizzle with a little pumpkin seed or truffle oil if you like.
  • If you leave out the wine and the chilli pepper, the dish is also suitable for children. Also suitable as a starter in a multi-course menu: Serve small portions on a bed of lettuce. Instead of gnocchi you can of course use the same amount of pasta, e.g. Orecchiette, Spirelli, Casarecce or Risoni / Kritharaki noodles.

Nutrition

Serving: 100gCalories: 855kcalCarbohydrates: 0.3gProtein: 0.1gFat: 96.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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