Pumpkin gnocchi with chanterelle and amaretti sauce

Ingredients for 6 servings:

• 350 g pumpkin flesh (from Hokkaido), roughly chopped
• 350 g potatoes
• 180 g wheat flour type 550
• 1 egg(s)
• 1 tsp salt
• some pepper
• 1 pinch of cinnamon powder
• Nutmeg, freshly grated
• 1 leek(s), very finely chopped
• 2 garlic cloves, finely chopped
• some butter
• 400 g cream
• 200 g chanterelles, cleaned and quartered
• 50 ml white wine
• 10 amaretti biscuits
• 2 tomatoes, roughly chopped
• 1 spring onion(s), chopped
• ½ bunch parsley, flat, finely chopped
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Cook the pumpkin in the oven at 180°C (top/bottom heat) for about 20 minutes. Cook the unpeeled potatoes in salted water. Let everything become lukewarm and then press them through a potato ricer. Hokkaido potatoes usually don’t need to be peeled, but in this case, it’s better to remove the skin so the pumpkin flesh can be pushed through the ricer more easily. Mix the potato and pumpkin puree with the flour, egg, salt, pepper, nutmeg, and cinnamon powder and let the dough rest in the refrigerator for about 1 hour. Then, on a floured table, roll the dough into sticks about 2 cm in diameter. Cut into small pieces and form gnocchi. Let them stand in boiling salted water. When they rise to the surface, they are done. Sauté the leek and garlic in butter. Deglaze with the white wine and let it evaporate by half. Add the cream and amaretti biscuits and simmer until the sauce becomes slightly creamy. Blend until smooth using a hand mixer. Add the chanterelles and the remaining ingredients, bring to a boil briefly, remove from the heat, and let stand, covered, for about 10 minutes. Serve the gnocchi with the sauce, garnished with a little garlic butter, if desired.