Homemade Pumpkin Gnocchi with Chanterelle Sauce

Step-by-step method

At a glance

You're making pillowy pumpkin gnocchi from scratch and topping them with a creamy chanterelle mushroom and fish sauce—the most time-consuming part is roasting and cooling the pumpkin, then chilling the shaped gnocchi for an hour. The good news is that everything comes together quickly once you start cooking, and you'll get wonderfully tender gnocchi that float to the surface when they're ready.

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Pumpkin purée

Halve the Hokkaido pumpkin and scoop out the fibres and seeds. Cut it into small pieces and place them in a roasting dish. Season lightly with salt and pepper, then roast until soft. Blend the cooked pumpkin with a hand blender into a smooth purée and leave it to cool.

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500 gram
Hokkaido Squash

5 gram
Salt

5 gram
Black Pepper
2/10

The dough

Add the egg yolk, flour, salt and nutmeg to the purée. Bring the mixture together into a dough, then shape it into long ropes on a floured work surface.

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1 piece
Egg Yolk

100 gram
All-purpose wheat flour

5 gram
Salt

3 gram
Nutmeg
3/10

Ropes and gnocchi

I found it easiest to divide the dough into eight equal portions and roll them out into ropes one at a time. Cut each rope into pieces. Each gnocchi should end up roughly 3 x 2 cm.

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Chill the gnocchi

Press a fork lightly onto each gnocchi to leave its ridged pattern. Let the gnocchi chill in the fridge for an hour.
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Cook the gnocchi

Bring a large pot of salted water to the boil. Once boiling, lower the heat slightly so it keeps a gentle simmer. Add all the gnocchi to the water. They're done as soon as they float to the surface.
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Prepare the fish

Season the fish pieces with salt and pepper. Fry them in a pan with a splash of oil. Don't cook them too long, as they'll warm through again in the sauce, so the fish stays moist rather than dried out.

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4 piece
Cod Fillet (Frozen)
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Sauté the mushrooms

Set the fish aside and sauté the drained jarred chanterelles in the same oil. Cook for five minutes.

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250 gram
Pickled Mushrooms
8/10

Add the cream

Pour in the cream and season with salt, a pinch of pepper and nutmeg. Turn up the heat and let the cream simmer for a few minutes until the sauce thickens slightly.

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250 milliliter
Whipping Cream 33%

5 gram
Salt

5 gram
Black Pepper

3 gram
Nutmeg
9/10

Stir in the sage

Add the finely chopped sage leaves to the sauce. Stir well, return the fish to the pan and let everything warm through a little longer.

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3 gram
Sage
10/10

Serving tip

Garnish with beautifully crisped sage leaves. Heat some sunflower oil and drop the sage leaves in. Fry until crisp and darkened – they taste absolutely wonderful. Use these leaves to garnish the dish.

Homemade Pumpkin Gnocchi with Chanterelle Sauce

Name: Cozy Pumpkin Gnocchi with Chanterelles
Prep time: 20 min
Cook time: 70 min
Total time: 155 min
Yield: 4
Cuisine: Italian
Ingredients: 3 gram Sage; 500 gram Hokkaido Squash; 100 gram All-purpose wheat flour; 15 gram Salt; 10 gram Black Pepper; 4 piece Cod Fillet (Frozen); 1 piece Egg Yolk; 250 gram Pickled Mushrooms; 250 milliliter Whipping Cream 33%; 6 gram Nutmeg

bohynekuchyne

Prep 20 min Cook 1 h 10 min

Plus 1 h of resting (not counted in active time)

10 Ingredients

10 Steps

Hard Difficulty

What's in it?

1029 kcal

Calories

42 g

Carbohydrates

68 g

Fats

64 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

This past weekend marked the start of astronomical autumn, so let's celebrate with a fantastic pumpkin recipe. I've really grown fond of this one. Pumpkin gnocchi make a wonderful base for all sorts of dishes, just like potato gnocchi do. You can pair them with meat, vegetables, or cheese. Today I'm combining them with chanterelle mushrooms and sage.

Fish High-protein Main Course Warming & cozy

Step-by-step method

At a glance

Pumpkin purée

For this step

The dough

For this step

Ropes and gnocchi

Chill the gnocchi

Cook the gnocchi

Prepare the fish

For this step

Sauté the mushrooms

For this step

Add the cream

For this step

Stir in the sage

For this step

Serving tip

Homemade Pumpkin Gnocchi with Chanterelle Sauce

Ingredients — what you'll need

What's in it?

About this recipe

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