Sweet Potato Gnocchi with Porcini and Pumpkin Cream

Preparation

1. STEP 1 OF 11

   Slice the porcini mushrooms and dice the pumpkin.

2. STEP 2 OF 11

   Prepare a mixture with garlic and parsley.

3. STEP 3 OF 11

   Sauté the mushrooms and pumpkin in a pan with extra virgin olive oil and season with part of the mixture.

4. STEP 4 OF 11

   Deglaze with white wine and let it evaporate.

5. STEP 5 OF 11

   Adjust with salt and pepper and add the paprika.

6. STEP 6 OF 11

   Continue cooking with almond milk or another milk of choice or cream, cover with a lid, and let the sauce thicken slightly.

7. STEP 7 OF 11

   Then blend everything in a mixer to obtain a rather thick sauce.

8. STEP 8 OF 11

   Plunge the gnocchi into boiling salted water.

9. STEP 9 OF 11

   As soon as they float, wait a minute and then sauté them in a pan to coat with oil and the remaining mixture.

10. STEP 10 OF 11

    Plate with the porcini and pumpkin cream, toasted almonds, some pumpkin cubes, and small porcini set aside before blending.

11. STEP 11 OF 11

    Insert rosemary needles into the gnocchi to simulate pumpkins!

General Information

Analysis

Macronutrients (100 gr)