Delicious sweet potato gnocchi served with a rich cream of porcini mushrooms and pumpkin.
Cut the porcini mushrooms into slices and the pumpkin into cubes.
Prepare a minced mix with garlic and parsley.
Sauté the mushrooms and pumpkin in a pan with extra virgin olive oil and flavor with some of the minced mix.
Deglaze with white wine and let it evaporate.
Adjust with salt and pepper and add the paprika.
Continue cooking with almond drink or other milk of your choice or cream and cover with a lid, allowing the sauce to thicken a little.
Then blend everything in a mixer to obtain a rather thick sauce.
Drop the little pumpkins into salted boiling water.
As soon as they rise to the surface, wait a minute and then sauté them in a pan to coat them with oil and the remaining minced mix.
Plate with the porcini and pumpkin cream, toasted almonds, a few cubes of pumpkin and small porcini mushrooms set aside before blending.
Insert rosemary needles into the gnocchi to simulate pumpkins!
This is a suggestion for dressing the gnocchi from the previous recipe
Italia, Liguria
| Energy (kcal) | 206.69 |
| Carbohydrates (g) | 3.93 |
| of which sugars (g) | 2.26 |
| Fat (g) | 16.01 |
| of which saturates (g) | 1.38 |
| Protein (g) | 7.74 |
| Fibre (g) | 4.7 |
| Salt (g) | 0.01 |
