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Cooking
Homemade Pumpkin Gnocchi with Chanterelle Sauce
· 4 servings
Pumpkin purée
Halve the hokkaido pumpkin and scoop out the fibers and seeds. Cut into small chunks and place in a roasting dish. Season lightly with salt and pepper. Roast until soft. Blend the cooked pumpkin with a stick blender until smooth, then let the purée cool.
Dough
Add the egg yolk, flour, salt, and nutmeg to the purée. Form a dough, then shape it into long ropes on a floured work surface.
Ropes and gnocchi
I found it easiest to divide the dough into eight equal portions and roll them into ropes one at a time. Cut each rope into pieces. Each gnocchi should be roughly 3 x 2 cm.
Chill
Press a fork lightly into each gnocchi to leave a ridged imprint. Let the gnocchi chill in the fridge for an hour.
Cook the gnocchi
Bring a large pot of salted water to the boil. Once boiling, lower the heat slightly so it keeps a gentle bubble. Add all the gnocchi to the water. They're done once they float to the surface.
Prepare the fish
Season the pieces of fish with salt and pepper. Fry in a pan with a splash of oil. Don't cook them through fully, as they'll finish warming in the sauce, so the fish doesn't dry out.
Sauté the mushrooms
Set the fish aside and sauté the jarred chanterelles, drained of their liquid, in the same oil. Cook for five minutes.
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 bubble for a few minutes until the sauce thickens slightly.
Add the sage
Stir the finely chopped sage leaves into the sauce. Mix well, return the fish to the pan, and let it warm through a little more.
Serving tip
Garnish with deliciously crispy sage leaves. Heat up some sunflower oil and drop in whole sage leaves. Fry until crisp and the leaves turn dark. They taste absolutely wonderful. Use these leaves to garnish the dish.