- 600 g potatoes
- 300 g pumpkin pulp
- 150 g flour
- a porcini mushroom
- an egg
- black truffle
- extra virgin olive oil
For the recipe for potato, porcini and truffle gnocchi on pumpkin cream, boil the potatoes in their skins for about 40 minutes from the boil, starting with cold water. Also boil the pumpkin pulp, cut into small pieces, in lightly salted water, for 20 minutes. Drain and whisk it with very little of its cooking water and 2 tablespoons of oil, so as to obtain a smooth cream.
Peel the potatoes and mash them with a potato masher; season with a pinch of salt, a spoonful of thyme, chopped marjoram and parsley, and a little grated nutmeg. Add the egg and the flour and mix the ingredients. Form strings, working small portions of dough at a time, then cut them into pieces, obtaining small gnocchi. Clean the porcini mushroom.
Cut the stem into cubes and the chapel with thin strips. Brown the slices in a pan with a little butter. Sauté the diced mushrooms in another pan with 40 g of butter, for 4-5 ’. Boil the gnocchi in boiling salted water until they come to the surface. Drain them with a slotted spoon and place them in the pan with the diced mushrooms. Mix them gently, then distribute them on the plates, over the pumpkin cream. Complete with the roast porcini mushrooms and truffle slices.
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