Potato gnoc­chi with wild mush­rooms, pump­kin and chest­nuts

SERVES FOUR TO SIX

The Sunday Telegraph - Sunday - - The Sunday Cook -

Place the whole pota­toes in a pan of cold wa­ter, add a lit­tle salt and bring to the boil. Cook un­til ten­der through to the mid­dle. Drain and leave un­til cool enough to han­dle, then peel off the skin and put the pota­toes though a potato ricer. Spread the riced potato over a large sur­face to cool. This al­lows the steam to evap­o­rate so when you come to make the gnoc­chi the gluten does not get over­worked, and they re­main fluffy potato parcels.

When cooled, add the flour, parme­san and egg yolks along with some sea­son­ing and the nut­meg.

Work the gnoc­chi dough to­gether us­ing a pas­try cut­ter to chop and turn the potato over so it mixes to­gether with the rest of the in­gre­di­ents. It’s re­ally im­por­tant not to over­work the mix­ture.

Con­tinue, us­ing your hands at the very end, un­til it comes to­gether into a large ball.

Cut into eight equal pieces and roll each one into a sausage shape about 2cm in di­am­e­ter, then cut the sausages into lozenges about 3cm long.

Rest the gnoc­chi on a floured board un­til you are ready to use them.

Heat a lit­tle oil in a pan and add the gar­lic and mush­rooms. Sauté un­til the mush­rooms have taken on a good colour then sea­son well and add the diced pump­kin and crum­bled chest­nuts along with a knob of but­ter. Heat for a lit­tle longer to form a sauce.

To cook the gnoc­chi, bring a pan of salted wa­ter to the boil and drop in the gnoc­chi, cook­ing them un­til they float to the sur­face.

Drain them well and toss with the mush­rooms and pump­kin. Serve with grated parme­san and chopped pars­ley.

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