Kürbis Gnocchi mit Pilzen
Dieser schmackhafte Kürbis Gnocchi, eine warme und sättigende Mahlzeit, stammt von Küchenchef Frank DeCarlo aus den Restaurants Peasant und Barcaro.
Quelle: Die Martha Stewart Show, November Herbst 2008
Portionen
Dieser schmackhafte Kürbis Gnocchi, eine warme und sättigende Mahlzeit, stammt von Küchenchef Frank DeCarlo aus den Restaurants Peasant und Barcaro.
Quelle: Die Martha Stewart Show, November Herbst 2008
Portionen
Aiden
27.04.2023 @ 00:12
This delicious pumpkin gnocchi, a warm and satisfying meal, comes from chef Frank DeCarlo of the Peasant and Barcaro restaurants. Source: The Martha Stewart Show, November Fall 2008 4 servings Ingredients 1 small sugar pumpkin (1 1/2 to 2 pounds), stem removed, halved lengthwise and seeded 2 cups “00” flour, plus more for work surface Coarse salt and freshly ground black pepper 1 teaspoon freshly grated nutmeg, plus more for serving 1 1/4 cups freshly grated Parmigiano Reggiano, plus more for serving 1/2 cup (1 stick) unsalted butter 2 shallots, finely chopped 20 medium-sized chanterelle mushrooms, trimmed 8 fresh sage leaves 1 cup homemade or store-bought low-sodium chicken or vegetable broth 1 cup heavy cream Directions 1. Preheat oven to 400 degrees. Place pumpkin halves, cut side down, on a baking sheet and fill each half with 1 tablespoon water. Cover each half with parchment-lined aluminum foil. Place in oven and roast until tender, about 45 minutes. Let cool. Scrape pumpkin flesh from skin; discard skin. 2. Mound flour in center of a large work surface; add 1 tablespoon salt and nutmeg. Mix well with a fork. Make a well in center of flour mixture. Add 2 cups pumpkin and 1 cup grated cheese. Slowly work in flour, starting from inner edge of well. When flour is incorporated, gather dough into a round mass; knead mixture until smooth, 4 to 5 minutes. 3. Divide dough into 6 equal pieces. Roll each piece of dough into a cylinder about 1 inch in diameter; cut into 1/2-inch pieces. Place gnocchi on a baking sheet and cover with a clean, damp cloth. Repeat process until all dough is used. 4. Bring 6 quarts water to a boil in a large pot over high heat. Salt water generously and return to a boil. Add gnocchi and cook until they float to the top, about 4 minutes. 5. Meanwhile, heat a large skillet over high heat and add butter and shallots. Reduce heat to medium and continue cooking until shallots are golden. Add mushrooms and sage; cook, stirring, for about 10 seconds. Add 1/4 cup pumpkin, chicken broth,