The recipe for pumpkin gnocchi like you’ve never tried! Chef Giuseppe Mulargia reveals his unique recipe, enriched with pecorino cream and porcini mushrooms, for a dish that celebrates autumn flavours.
To celebrate autumn, here is a recipe that combines the flavors of the season with a gourmet touch: pumpkin gnocchi with pecorino cream and porcini mushrooms, created by Chef Giuseppe Mulargia of the Le Spighe restaurant in Rome. With the sweetness of the pumpkin, the creaminess of the pecorino and the intense flavor of the porcini mushrooms, this dish brings to the table a refined and perfect combination for special lunches and dinners.
Pumpkin gnocchi with pecorino cream and porcini mushrooms
Ingredients for 4 people
For the pumpkin cream:
For the pecorino cream:
For the porcini mushrooms:
Procedure
Cut the pumpkin in half, remove the seeds and strings, season it with aromatic herbs, salt and pepper and bake at 180°C for 30 minutes. Meanwhile, boil the potatoes in salted water, drain them and, once cold, peel them and mash them. Add the crushed pumpkin, potatoes, flour, egg, Grana Padano, nutmeg and salt, kneading until you obtain a homogeneous mixture. Let the dough rest, then form the cords and cut them to obtain the gnocchi.
Blend the cooked pumpkin with a drizzle of oil and a pinch of salt to obtain a smooth cream. For the pecorino cream, melt the cheese in the milk and cream until you obtain a velvety consistency. Sauté the sliced porcini mushrooms with oil and garlic in a pan.
Cook the gnocchi in boiling salted water and, once they surface, drain them and sauté them with the pumpkin cream. Arrange the pecorino cream on the plate, place the gnocchi and complete with the porcini mushrooms.