Homemade Pumpkin Gnocchi with Chanterelle Sauce
·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.
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.
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.
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.
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.
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.
Sauté the mushrooms
Set the fish aside and sauté the drained jarred chanterelles 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 simmer for a few minutes until the sauce thickens slightly.
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.
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.
