Penny’s Pumpkin Gnocchi with Chanterelle Mushroom Sauce
- 350g floury potatoes (baking potatoes are good) – halved
- 450g roasted pumpkin
- 200g chickpea flour
- 2 tsp. dried sage
- Pinch of nutmeg and one of cinnamon
- Grated rind of ½ orange
- Salt and pepper
For the gnocchi:
Bring a large pan of water to the boil and add the potatoes bring to the boil and then drain leaving a small amount of water in the bottom. Place a lid on top and continue to cook in the simmering oven, until tender – about 20-25 minutes.
Once cooled, peel and mash the potatoes, add the roasted pumpkin and continue to mash.
Season with salt and pepper, then add the dried sage and flour; bind together using your hands to form a dough.
Dusting your hands with flour roll the dough into 2cm rolls and then cut into 2cm lengths. Press a fork into each piece to create a series of ridges on one side and the indent of your index finger on the other. Place onto a tea towel until ready to cook.
Bring a large pan of water to the boil and cook the gnocchi in batches for 2-3 minutes until they rise to the surface.
For the sauce:
Heat the oil in a non-stick AGA pan on the simmering plate and cook the shallot until soft.
Add the mushrooms and cook for a minute before adding the nut butter, stir to melt and then add the ‘cream’.
Heat through before adding the parsley, stir to combine and season to taste.
Spoon the cooked gnocchi into warmed bowls and top with the mushroom sauce. Sprinkle over the vegan ‘this is not’ cheese and serve.
Recipes and Images by Penny Zako.