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Pumpkin gnocchi with mushrooms and truffles, Thursday not to be missed

Pumpkin gnocchi with mushrooms and truffles are exceptional! Very fragrant and creamy, they are among the tastiest and essential starters of this season.

Pumpkin gnocchi with mushrooms and truffles are amazing! Made in a few simple steps, they can be presented for a family lunch or a dinner with relatives and friends. Refined and tasty, thus made they are appreciated by all because they are as good as those you would eat in the best starred restaurants.

Pumpkin gnocchi with mushrooms and truffles, Thursday not to be missed

Everyone can prepare them: even those who have never cooked before, and it is always a hit. These meatballs seduce with their delicate and enveloping flavor that pampers the palate from the first taste.

Pumpkin gnocchi with mushrooms and truffles this is how they are made

The Pumpkin gnocchi with mushrooms and truffles they are fantastic! A few ingredients are enough and in a few minutes you can prepare an appetizing starter.

Quick and easy: everyone wants to eat it even twice a day.

Made in: a few minutes

Cooking: a few minutes

  • Instruments
  • a pot
  • a colander
  • a potato masher
  • a sequence
  • a clean towel
  • a saucepan
  • a kitchen mixer
  • a wooden spoon
  • a bowl
  • a grater
  • Ingredients
  • for the dumplings
  • reground durum wheat semolina
  • 1 kg aged potatoes
  • 17 tablespoons flour 00
  • a tablespoon of fine salt
  • for the seasoning
  • 200g orange pumpkin pulp
  • black truffle to taste
  • 200ml semi-skimmed milk
  • 1/3 of a 120 g stick of butter
  • salt and pepper
  • a sprig of sage
  • 200g mushrooms

Pumpkin gnocchi with mushrooms and truffles, procedure

Put the potatoes in a saucepan, cover them with cold water and cook for 30-40 minutes from boiling. Once cooked, drain them and use a potato masher to puree them which you will mix with the flour and salt. With the homogeneous mixture on the sprinkled pastry board, shape the gnocchi that you will pass over the rigagnocchi and let them rest, well apart, for a few moments on a kitchen towel sprinkled with semolina.

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Pumpkin gnocchi with mushrooms and truffles, Thursday not to be missed.  Sprint Recipe Photo
Pumpkin gnocchi with mushrooms and truffles, Thursday not to be missed. Sprint Recipe Photo

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Cut the peeled porcini mushrooms into small pieces and dice the pulp of the pumpkin without skin or seeds

In a saucepan, brown the diced pumpkin in the melted butter after having peeled and seeded them. Flavor with the sage leaves and cook for a few moments over high heat before incorporating the milk and cook over low heat for 5 minutes. Mix everything several times with a kitchen mixer and add the ceps to the homogeneous cream, salt and pepper and cook for another 10 minutes. Meanwhile, throw the gnocchi into a pot of salted boiling water and drain them as soon as they rise to the surface. Transfer them to a bowl where you will dress them with the sauce made, flavor everything with finely grated truffles and serve hot.

Pumpkin gnocchi with mushrooms and truffles, Thursday not to be missed.  Sprint Recipe Photo
Pumpkin gnocchi with mushrooms and truffles, Thursday not to be missed. Sprint Recipe Photo

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Pumpkin gnocchi with mushrooms and truffles, Thursday not to be missed.  Sprint Recipe Photo
Pumpkin gnocchi with mushrooms and truffles, Thursday not to be missed. Sprint Recipe Photo

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