Dumplings of Butternut Squash with Mushrooms
The homemade gnocchi are combined with the treasures collected from the forest.
Dumplings of Butternut Squash with Sage and Walnut Butter
Definitely not pumpkin soup: With this recipe, Severin Corti invites you to process the diverse vegetables in a different way.
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | kg | muscat or butternut squash, seeded and cut into thick slices (skin on) |
| 200 | g | pumpkin, cut into small cubes |
| 100 | g | plain flour |
| 1 | egg | |
| 100 | g | parmesan cheese, grated |
| salt | ||
| black pepper, freshly ground | ||
| nutmeg | ||
| 50 | g | butter |
| 1 | bunch | sage |
| 60 | g | walnuts, chopped |
| 100 | g | parmesan cheese, shaved |
- Bake the squash wedges in the oven on the middle shelf at 200°C for about 40 minutes (until they are soft and have taken on some colour).
- Remove the skin and purée the flesh.
- Mix with egg, parmesan, salt, pinch of grated nutmeg and just enough flour to make a smooth dough.
- Cut into portions and shape into gnocchi using two tablespoons dipped in cold water. Cover and set aside.
- Melt the butter in a pan, fry the raw pumpkin cubes briefly and crispy. Add sage leaves whole and fry briefly.
- Season with salt and pepper then add the walnuts and allow them to colour slightly, then reduce the heat to keep it warm while you cook the gnocchi.
- One at a time add the gnocchi to boiling salted water and simmer gently for about five minutes.
- When the gnocchi come to the surface, lift out and drain.
- Toss with the buttery pumpkin, sage and walnut mixture and serve with plenty of parmesan cheese.
