John Myers
Gnocchi with Pumpkin, Sun-dried Tomatoes and Porcini Mushrooms
The perfect gnocchi with pumpkin, sun-dried tomatoes and porcini mushrooms recipe with a picture and simple step-by-step instructions.
- 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
- 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.
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