GNOCCHI WITH SQUASH CREAM, PORCINI MUSHROOMS AND BURRATINA

AuthorGuido BoschettiCategoryDifficultyIntermediate
Yields1 Serving
Total Time1 hr 20 mins
 1 kg of Red potatoes
 1 Medium egg
 300 g of 00 Flour
 Remilled durum wheat semolina
 Fine salt
 500 g of Squash pulp
 15 g of Dried porcini mushrooms
 ½ White onion
 150 g of Burratina
1

To prepare the gnocchi begin by boiling the potatoes: in a large pot place the potatoes and cover with plenty of cold water. From the moment the water comes to a boil, count about 30-40 minutes, depending on their size. Test them with a fork to see if they are ready, then drain them. Mash the potatoes while they are still hot on the flour that you have sifted on the pastry board and that you have made a fountain. Then add the lightly beaten egg together with a pinch of salt.

2

Knead everything with your hands until you get a soft but compact dough. Remember that if you knead the gnocchi too much, they will become hard when cooked, so limit yourself to kneading as long as necessary. Take a part of the dough and roll it out with the tips of your fingers to obtain 2 centimetres thick loaves; to do this, flour the pastry board with semolina from time to time. In the meantime, cover the remaining dough with a cloth to prevent it from drying out.

3

Cut the strands into chunks and, pressing lightly with your thumb, drag them over the gnocchi scratcher to obtain the classic shape. As you prepare the potato dumplings, place them on a tray with a lightly floured cloth, well-spaced out.

4

In the meantime, soak the dried mushrooms in a saucepan with half a glass of water.
Clean the pumpkin and cut it into cubes. Pour 3 tablespoons of oil into a high-sided frying pan and as soon as it starts to heat up, add the thinly sliced onion.

5

Drain the soaked porcini mushrooms and save the cooking water.
When the onion starts to brown, add the diced pumpkin, sauté for a few minutes, add salt and ½ cup of the porcini cooking water. Put the lid on and cook over a low heat.

6

After about 20 minutes, the pumpkin should be cooked. Add the softened and chopped porcini mushrooms and continue to cook for a few minutes to allow the flavours to meld. Finally, add salt to taste.

7

Bring the water for the gnocchi to the boil, throw them in and cook them for a few minutes, as soon as they rise to the surface, they are ready.
As soon as they rise to the surface, they are ready. Gradually drain them with the aid of a skimmer and place them in the pan with the sauce. Stir-fry for about a minute and then serve, sprinkling the burratina cut into strips on top.

Ingredients

 1 kg of Red potatoes
 1 Medium egg
 300 g of 00 Flour
 Remilled durum wheat semolina
 Fine salt
 500 g of Squash pulp
 15 g of Dried porcini mushrooms
 ½ White onion
 150 g of Burratina

Directions

1

To prepare the gnocchi begin by boiling the potatoes: in a large pot place the potatoes and cover with plenty of cold water. From the moment the water comes to a boil, count about 30-40 minutes, depending on their size. Test them with a fork to see if they are ready, then drain them. Mash the potatoes while they are still hot on the flour that you have sifted on the pastry board and that you have made a fountain. Then add the lightly beaten egg together with a pinch of salt.

2

Knead everything with your hands until you get a soft but compact dough. Remember that if you knead the gnocchi too much, they will become hard when cooked, so limit yourself to kneading as long as necessary. Take a part of the dough and roll it out with the tips of your fingers to obtain 2 centimetres thick loaves; to do this, flour the pastry board with semolina from time to time. In the meantime, cover the remaining dough with a cloth to prevent it from drying out.

3

Cut the strands into chunks and, pressing lightly with your thumb, drag them over the gnocchi scratcher to obtain the classic shape. As you prepare the potato dumplings, place them on a tray with a lightly floured cloth, well-spaced out.

4

In the meantime, soak the dried mushrooms in a saucepan with half a glass of water.
Clean the pumpkin and cut it into cubes. Pour 3 tablespoons of oil into a high-sided frying pan and as soon as it starts to heat up, add the thinly sliced onion.

5

Drain the soaked porcini mushrooms and save the cooking water.
When the onion starts to brown, add the diced pumpkin, sauté for a few minutes, add salt and ½ cup of the porcini cooking water. Put the lid on and cook over a low heat.

6

After about 20 minutes, the pumpkin should be cooked. Add the softened and chopped porcini mushrooms and continue to cook for a few minutes to allow the flavours to meld. Finally, add salt to taste.

7

Bring the water for the gnocchi to the boil, throw them in and cook them for a few minutes, as soon as they rise to the surface, they are ready.
As soon as they rise to the surface, they are ready. Gradually drain them with the aid of a skimmer and place them in the pan with the sauce. Stir-fry for about a minute and then serve, sprinkling the burratina cut into strips on top.

GNOCCHI WITH SQUASH CREAM, PORCINI MUSHROOMS AND BURRATINA