Squash gnocchi with squash cream and mushrooms

Name: Squash gnocchi with squash cream and mushrooms
Prep time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 325 g white flour; 30 g grated Parmesan; 4 tbsp clarified butter; 1 ⅓ kg squash; ½ onions; 200 g mixed mushrooms; 1 garlic cloves; 2 ¼ dl vegetable bouillon; 1 sachet saffron; salt; 3 sprig thyme; 1 pinch salt

main dish Vegetarian dinner

Total: 1 hr | Active: 1 hr

vegetarian

1873 Likes

This squash gnocchi with mushrooms will bring an explosion of autumnal flavours to your table. The earthy and full flavour of the mushrooms goes perfectly with the saffron and the subtle sweetness of the squash. Served hot and sprinkled with a little parmesan cheese, this will make a delicious evening meal packed with flavour.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 4 people

Dough
1 ⅓ kg	squash (e.g. butternut), peeled, seeds removed, cut into approx. 2 cm pieces (yields approx. 1 kg)
325 g	white flour
30 g	grated Parmesan

To cook the gnocchi
	salted water, boiling

Squash cream
2 tbsp	clarified butter
½	onion, finely chopped
2 ¼ dl	vegetable bouillon
1 sachet	saffron
	salt, to taste

Mushrooms
2 tbsp	clarified butter
200 g	mixed mushrooms, cut into pieces
3 sprig	thyme
1	garlic clove, sliced
1 pinch	salt

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.

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