Potato gnocchi with wild mushrooms, pumpkin and chestnuts
SERVES FOUR TO SIX
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.