Pumpkin Gnocchi with Mixed Forest Mushrooms

Method

1. Weigh out 450 g of pumpkin flesh and 250 g of potatoes. Cook in an air fryer at 160°C for 15 minutes, or in a conventional oven until tender.
2. Mash the cooked pumpkin and potatoes with a meat tenderizer or fork until smooth.
3. Add one egg, a pinch of salt, and nutmeg to taste. Mix with a spatula to combine.
4. Add 150 g of all-purpose flour all at once. Mix by hand until the flour is fully absorbed.
5. Transfer the dough to a floured work surface and knead until it becomes slightly sticky. If it is too sticky, add a little extra flour.
6. Divide the dough into portions and roll each into a long rope. Cut into small pieces or use a garganelli tool to create ridged gnocchi. Set aside.
7. Clean the mushrooms: for porcini, dice the stems and slice the caps; for chanterelles, tear them open from the center; for black trumpets, leave whole. Pat dry.
8. In a large pan, sauté minced shallot and garlic in extra virgin olive oil over low heat until the shallot is translucent and the garlic is lightly golden.
9. Add the mushrooms and a pinch of salt. Cover and cook over medium heat to extract their liquid.
10. Uncover and continue cooking until the liquid evaporates and the mushrooms begin to stick to the pan (Maillard reaction).
11. Add a ladleful of water to the pan, cover, and let it simmer until the water evaporates, forming a creamy sauce.
12. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, then cook for an additional 1–2 minutes.
13. Transfer the cooked gnocchi directly to the pan with the mushrooms.
14. Add a splash of the gnocchi cooking water and a knob of butter. Toss the gnocchi over medium heat until the butter melts and the sauce becomes creamy.
15. Serve the gnocchi with a sprinkle of chopped fresh parsley and a drizzle of extra virgin olive oil.
16. For a richer version, you can add a splash of cream along with the butter.