Pumpkin & Porcini Mushroom Gnocchi Recipe

For 2 people:

For the gnocchi

• 350g chestnut flour
• 500g red kuri squash
• 1 egg

• 3 stuffing mushrooms
• 250g oyster mushrooms
• 1 shallot
• 100g chestnuts
• 4 sprigs of basil
• 300g dried duck breast
• 3 tsp poultry stock
• Salt and pepper
• Olive oil
• 1 porcini mushroom seasoning pencil

1. I start by cutting the red kuri squash into wedges and placing them on my oven rack. I drizzle with a bit of olive oil and bake for 25 minutes at 200°C.
2. Meanwhile, I cook the chestnuts in boiling water. I keep four nice chestnuts for plating and roughly chop the rest to incorporate into the mushroom sauté.
3. I then chop the stuffing mushrooms, shallot, and basil, then add the oyster mushrooms and the roughly chopped chestnuts. I put everything into 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 poultry stock. I let it simmer for about 20 minutes over low heat.
4. Moving on to preparing the gnocchi dough. Once the squash is cooked, I remove the flesh from the skin and mash it with a fork (or a blender works too) to get a very smooth and fine consistency. I add the 350 grams of flour and the egg, and mix until a ball of dough forms.
5. I divide my ball into 6 portions. For each portion, I roll out a thin log (about 2 cm wide and 2 cm high) which I cut into several pieces about 3 cm long; these will be your gnocchi.
6. The trick to getting the gnocchi pattern is to roll the pieces of dough over a fork and round off the ends.
7. I then drop the gnocchi into boiling water until they float to the surface. I remove 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 pan over high heat with salt and plenty of pepper. I love peppery chestnuts.
9. For plating, I place the gnocchi in the center of the plate, then add the mushroom and peppery chestnut sauté on top. To satisfy my indulgent side, I add a few slices of dried duck breast, some grated mimolette cheese, and grate the shavings over the top.