- 6-8 Mushrooms
- Half Onion
- 3 Garlic Cloves
- 200ml Cream
- 2gm Ground Nutmeg (fresh grind from a whole nutmeg)
- 30gm Parmesan
- 400gm Butternut Pumpkin
- 250gm Semolina
- 1 litre Full Cream Milk
- 120gm Parmesan
- 2 Egg Yolks
- 80gm Butter
Roast pumpkin, previously cleaned, peeled and diced for 30-40 minutes in oven at 200 celcius, covered with foil. Then mash.
Melt 40gm butter in milk, add salt, ground nutmeg and cloves. Bring to the boil, add progressively semolina and stir constantly to avoid lumps. Cook for a further 4 minutes.
Remove from the heat, add egg yolks, 80gm of parmesan and the pumpkin puree.
Flat the dough on a baking tray, covered with baking paper (1cm thick). Let rest and set in the fridge for a few hours.
Once set, use a cookie cutter to cut out 5cm round shapes.
Place the rounds on a greased tray. Brush them with remaining butter and sprinkle the remainder of the parmesan.
Cook for 20-25 minutes at 200 celcius.
In a pan, stir fry finely chopped onions and garlic until translucent. Add mushrooms cut in quarters, cook for a few minutes at medium heat.
Add cream, salt, pepper and ground nutmeg. Cook for a further 5-10 minutes, until the cream gets thicker.
Remove from the heat. Add parmesan, reserve until ready to serve.
Once gnocchi are cooked, you can add mushroom cream, parmesan and turn to oven for a couple of minutes under the grill.
Created and Photographed by Chefs Anne-lyse and Daniele