Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To cook the gnocchi
Squash cream
Mushrooms
Utensils
One wide-bottomed ovenproof dish (holding approx. 2 ½ l), greased
How it's done
Dough
Set aside 350 g of the squash for the cream. Place a steamer basket in a wide pan, fill with water until it is just below the bottom of the basket, add the remainder of the squash (650 g), cover and cook over a medium heat for approx. 12 mins. until soft. Leave the squash to cool, place in a measuring cup, puree, transfer to a large bowl. Add the flour and parmesan, mix and knead into a smooth dough.
To shape
On a lightly floured surface, shape the gnocchi mixture into rolls (each approx. 1.5 cm in diameter), cut the rolls into pieces approx. 2 cm long.
Using your thumb, roll them over the prongs of a fork to create grooves in the dough. Place the gnocchi on a floured tea towel or plate.
To cook the gnocchi
Cook the gnocchi in batches in simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon, drain, transfer to a plate lined with baking paper.
Squash cream
Heat the clarified butter in a wide, non-stick frying pan. Stir fry the reserved squash and onion for approx. 2 mins. Pour in the stock, add the saffron, cover and simmer for approx. 12 mins. until soft. Transfer the mixture to the same measuring cup, puree, season with salt, cover and set aside.
Mushrooms
Heat the clarified butter in the same frying pan. Stir fry the mushrooms, thyme and garlic for approx. 5 mins., season with salt. Add the gnocchi, heat gently while stirring carefully.
To serve
Plate up the reserved squash cream, top with the gnocchi and mushrooms.
| Tip: | Serve with grated parmesan. |
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