Summary

Ingredients

• 350 g pumpkin meat, (Hokkaido), rouhly chopped
• 350 g potato (s)
• 180 g flour, type 550
• 1 egg (s)
• 1 pinch cinnamon
• nutmeg

For the sauce:

• 1 leek stick (s), very finely chopped
• 2 clove (s) garlic, finely chopped
• 400 g cream
• 200 g chanterelles, cleaned and quartered
• 50 ml white wine
• 10 amarettini
• 2 tomato (s), roughly chopped
• 1 spring onion (s), chopped
• 0.5 ½ bunch parsley, smooth, finely chopped
• salt and pepper

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Instructions

1. Bake the pumpkin in the oven at 180 ° for about 20 minutes. Do not cook potatoes peeled in salted water. Let everything get lukewarm and then press through the potato press. Hokkaido usually does not need to be peeled, but here it is better to remove the peel so that the pumpkin meat can more easily pass through the press.
2. Mix the potato and pumpkin puree with the flour, egg, 1 teaspoon salt, a little pepper, nutmeg and cinnamon and let the dough rest in the refrigerator for about 1 hour.
3. Then roll sticks about 2 cm in diameter out of the dough on the floured table. Cut small pieces and shape them into gnocchi. Cook in boiling salted water. When they come to the surface, they are done.
4. Braise the leek and garlic in a little butter. Deglaze with white wine and let it evaporate halfway. Add the cream and amarettini and simmer until the sauce becomes a bit creamy. Puree finely with the hand mixer. Add the chanterelles and the rest of the ingredients, bring to the boil briefly, remove from the heat and leave to stand, covered, for about 10 minutes.
5. Serve the gnocchi with the sauce, add a little garlic butter if you like.