Pumpkin Gnocchi | Boletus seasoning

Recipe made by Cultitour 
Cultitour is a Food & Travel blog (but not only..) created by two epicureans in love with gastronomy and travel.

For 2 people : 

- 3 stuffed mushrooms
- 250 gr pleurotes
- 1 shallot
- 100 g of chestnuts
- 4 sprigs of basil
- 300 g dried duck breast
- 3 tsp chicken stock
- Salt and pear
- olive oil
- 1 seasoning to cut Cep

1. I start first by cutting the pumpkin into quarters and I place them on my oven rack. I sprinkle with a drizzle of olive oil and I bake for 25 minutes at 200°C.
2. Meanwhile, I cook the chestnuts in boiling water. I keep four beautiful chestnuts for the dressing and the rest I roughly chop to incorporate into the pan-fried mushrooms.
3. I then cut up the mushrooms to be stuffed, the shallot, the basil then I add the oyster mushrooms and the coarsely chopped chestnuts. I put everything in a pan with a drizzle of olive oil. I cook over high heat for about 10 minutes then add 20 cl of water and the chicken stock. I let it simmer for about 20 minutes over low heat.
4. Let's move on to the preparation of the gnocchi dough. Once the pumpkin is cooked, I remove the flesh from the skin and mash it with a fork (it also works in a blender) to obtain a very smooth and very fine preparation. I add the 350 grams of flour, the egg and I mix until a ball of dough is obtained.
5. I cut my ball into 6 portions. For each portion, I make a fairly thin sausage (about 2 cm wide and 2 cm high) that I divide into several pieces about 3 cm long, these will be your gnocchi.
6. The trick to get the design of the gnocchi is to roll the pieces of dough on a fork and round the ends.
7. I then plunge the gnocchi into boiling water until they rise to the surface. I take out the gnocchi, drain them and brown them in a pan with a drizzle of olive oil.
8. At the same time, I brown my four remaining chestnuts in a skillet over high heat with salt and lots of pepper. I love pepper chestnuts.
9. To serve, I place the gnocchi in the center of the plate, then add the pan-fried mushrooms and peppered chestnuts on top. To satisfy my gourmet side, I add a few slices of dried duck breast, grated mimolette, and I cut the shavings on top.