Pumpkin gnocchi with porcini mushrooms and shrimp

By Giovanna Bianco 2 Dicembre 2014

Ingredients

• 500 g pumpkin, peeled ; 150 g flourfor homemade pasta ; 750 g shrimp ; 200 g porcini mushrooms ; 1 onion ; 1 garlic ; olive oil ; parsley ;For the fish stock ; 50 ml white wine ; 1 lt water ; 50 g butter ; onion ; garlic ; parsley ;black peppercorns pepe

Instructions

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Per la ricetta in italiano degli gnocchi di zucca con funghi porcini e gamberi, vedi qui.

When you find yourself with some really fresh shrimp and a really good friend also happens to bring you some freshly picked porcini mushrooms, you do not think twice and come up with something really delicious to bring to the table.

I really like gnocchi and venturing beyond the classic potato variety, I have also prepared  ricotta cheese gnocchiand eggplant gnocchibut I had not yet tried making pumpkin gnocchi. Therefore, I thought I would make it for Sunday lunch:

Pumpkin gnocchi with porcini mushrooms and shrimp

Clean the shrimp. Prepare a stock with the heads and shells.

Melt the butter in a saucepan and sauté the finely sliced onion, add the heads and shells of the shrimp, stirring for a few minutes and then add the wine. Once the wine has evaporated add the water, a few peppercorns, a pinch of salt and some parsley. Bring the stock to a boil and cook on low heat for approximately one hour. Skim the stock occasionally. Filter the stock, pressing on the shells and heads with a spoon and set aside for later.

Clean the mushrooms and slice them. Sauté the onion sliced thinly in a pan with a clove of garlic and some olive oil. Add the mushrooms, some parsley and cook adding some stock. Once the mushrooms are cooked, add the shrimp and turn off the heat.

Wash the pumpkin, peel it and remove the seeds. Cut it into slices, not too thin.  Place the slices on a wax paper lined baking sheet and bake in a preheated oven at 200 degrees Celsius for approximately 20 minutes.

Blend the pumpkin in a blender to a puree and return it to the oven to dry further.

Place the flour on a work surface and make a well in the center, add the puree to the center of the well and knead to incorporate. If the pumpkin has dried well, it will not be necessary to add more flour. The less flour is added, the better the gnocchi.

Take a small piece of dough and roll it out into a link. Use a knife to cut the link into many small pieces, approximately 1 inch in length. Cook the gnocchi in a stockpot of salted boiling water until they come up to the surface. Remove them from the stockpot with a skimmer and place them in the pan with the mushroom and shrimp sauce. Add some more stock, cook quickly while stirring well to combine.

Serve the pumpkin gnocchi with the porcini mushroom and shrimp sauce and some freshly cracked black pepper.

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