Pumpkin gnocchi with mushroom cream.
Today I want to suggest a main course prepared with pumpkin gnocchi and enriched with a mushroom cream. It is a special and very tasty combination: the sweetness of the pumpkin matches wonderfully with the bold taste of the mushrooms, creating a blend of flavors that captivates at the first taste.
It is a dish that is always a hit at home and disappears from plates in an instant. Follow me in the kitchen and you’ll see how easy it is to bring them to the table.
Come with me and let’s start cooking… Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 40 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Gnocchi with Mushroom Cream.
- 14 oz pumpkin gnocchi (or classic ones)
- 10.5 oz champignon mushrooms
- 1 Small glass of water
- Half lemon (The juice)
- 2 tbsps butter
- 1 cup milk
- 4 tbsps flour (I use rice flour)
Steps for Gnocchi with Mushroom Cream
Wash the mushrooms under running water and immerse them in a pan with boiling water and the juice of half a lemon, allowing them to simmer for about 3-4 minutes.
Drain the mushrooms and return them to a pan with a knob of butter and a small glass of water. Cover with the lid and cook for 10 minutes.
In the meantime, prepare the béchamel: bring the milk to a boil in a small pot, then add the butter, the previously sifted flour, and a pinch of salt. Continue to cook until it becomes thick, which will take about 4/5 minutes.
Pour the béchamel obtained into the pan with the mushrooms. You can choose to leave it as is or blend everything with an immersion mixer for an even more velvety result.
Cook the gnocchi in plenty of salted boiling water for the necessary time, then drain them and pour them directly into the pan with the mushroom cream. Sauté carefully for 2-3 minutes to blend all the flavors well.
Your pumpkin gnocchi with mushroom cream are ready to be enjoyed while hot.
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