Pumpkin Gnocchi with Mushroom Sauce

Ingredients

Potatoes 450g

Pumpkin 350g

Flour 200g

Egg yolk 2

Orange zest

Orange 1/2

Cinnamon 1/4 tsp

Allspice peas

Salt

For the mushroom sauce:

Mushrooms 200g

Onion 1

Sour cream 150 ml

Vegetable oil 2 tbsp

Parsley 2 tbsp

Peel the potatoes and boil them in salted water until tender, 20-25 minutes. Drain. Peel and seed the pumpkin, chop finely, wrap in foil, and bake in the oven for 30 minutes at 180°C.

Pure the potatoes and pumpkin in a blender until smooth. Add the sifted flour, egg yolks, spices, and orange zest. Knead the dough. If it's too runny, add more flour.

Turn the dough onto a floured surface and roll it into several thin sausages. Cut each sausage diagonally into small slices. Dredge them in flour. Use a fork to score the slices. Place on a floured tray and refrigerate.

Make the sauce. Wash and slice the mushrooms. Peel, chop the onion, and fry in hot oil for 7 minutes. Add the mushrooms and cook, stirring, for another 10 minutes. Add the sour cream and season with salt and pepper to taste. Bring the sauce to a boil, sprinkle with parsley, heat for 1 minute, and remove from heat.

 Bring a saucepan of salted water to a boil, add the gnocchi in batches, and cook until they float to the surface. Remove with a slotted spoon. Serve the gnocchi with the mushroom sauce. Sprinkle with grated Parmesan cheese.

Enjoy!