Gnocchi with pumpkin cream, mushrooms and ricotta

To prepare the gnocchi with pumpkin cream, mushrooms, and ricotta, clean the pumpkin and cut it into pieces 1. Clean the shallot and slice it 2. Clean the mushrooms and slice both the pleurotus and portobello 3.

Quanto a a saucepan, brown the shallot with olive oil 4then add the pumpkin 5 and sauté over medium heat for a few minutes. At this point, pour the 6 and cook for 15 minutes over medium heat.

When the pumpkin is soft 7remove from heat and blend with an immersion to obtain a smooth and velvety puree 8. Set aside the pumpkin cream and proceed to cook the mushrooms: pour a drizzle of oil into a pan and brown a clove of garlic and some chili pepper cut quanto a half 9.

Add the mushrooms 10 and sauté over high heat, adjusting with salt; it will take about 10 minutes. As soon as they form a crust, remove them from the heat, discard the garlic and chili pepper 11and set aside. Cook the gnocchi quanto a salted boiling 12.

Quanto a the meantime, transfer the pumpkin cream to a pan 13. As soon as the gnocchi float to the surface, drain them into the pumpkin cream 14 and , then add chives and a drizzle of oil 15.

Plate the gnocchi 16 and add the sautéed mushrooms 17then with a ricotta quenelle. Garnish with sprouts and pumpkin seeds and serve your gnocchi with pumpkin cream, mushrooms, and ricotta immediately 18!