PUMPKIN GNOCCHI WITH MUSHROOMS

SERVES 4 PREP 20 MINS COOK 1 HOUR 20 MINS

• 750g pumpkin, peeled, chunks

• 1 large potato, pierced

• 1 cup plain flour, sifted

• 1 cup finely grated parmesan

• 2 egg yolks

• 100g butter, chopped

• 200g Swiss brown mushrooms, sliced

• 1 bunch sage, leaves picked

• ¹⁄³ cup grated dried shiitake mushrooms (about 6)

• chopped toasted hazelnuts, to serve

1 Preheat oven to 180°C.

2 Arrange pumpkin and potato on greased oven tray. Bake 55-60 mins. Using sharp knife, remove potato skin. Push pumpkin and potato through a sieve into a mixing bowl. Add flour, half the parmesan and yolks, mixing to form dough.

3 Divide into eight pieces on a floured surface. Roll each portion into a 2cm-thick log. Cut into 3cm pieces. Transfer to a floured tray.

4 Bring saucepan of water to boil on high. Cook gnocchi in batches, 1 min each, until they float. Transfer to a lightly oiled tray. Reserve ¹⁄³ cup cooking water.

5 In a frying pan, cook butter 3-4 mins. Add mushrooms and sage. Cook 3-4 mins. Add gnocchi, remaining parmesan, shiitake and reserved cooking water. Cook, tossing, 2-3 mins. Season. 6 Serve gnocchi sprinkled with toasted hazelnuts.