Crispy Pumpkin and Potato Gnocchi with Creole Mushroom-Leek Ragout and Blue Cheese

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Roast the pumpkin for 25 to 30 minutes until tender, then mash it and let it cool slightly. If already roasted, simply measure the required 300 g.

2. 2

   Boil the potato until tender, drain well, and mash until smooth. Mix the potato with the pumpkin, egg yolk, grated Parmesan cheese, 4 g salt, 1 g black pepper, and the nutmeg.

3. 3

   Add the wheat flour gradually and form a soft dough. Do not overwork it. On a floured surface, divide the dough, roll it into ropes, and cut small gnocchi pieces.

4. 4

   Bring a large pot of water with a little salt to a boil. Cook the gnocchi in batches until they float, 2 to 3 minutes. Remove with a slotted spoon and place on a lightly oiled tray.

5. 5

   In a large skillet, toast the walnuts over medium heat for 2 to 3 minutes until fragrant. Remove and set aside.

6. 6

   In the same skillet, heat 15 ml olive oil and 10 g butter. Cook the leek and onion for 5 to 6 minutes until soft. Add the garlic and cook 30 seconds more.

7. 7

   Add the button mushrooms and portobello mushrooms. Cook over medium-high heat for 6 to 8 minutes until they release their moisture and begin to brown. Add the sweet paprika, fresh thyme, 4 g salt, and 1 g black pepper.

8. 8

   Pour in the white wine and cook for 2 minutes to let the alcohol evaporate. Add the crushed plum tomatoes and simmer the ragout over low heat for 8 to 10 minutes until thickened. Finish with the fresh parsley.

9. 9

   In another large skillet, heat the remaining 15 ml olive oil with the remaining 15 g butter. Brown the cooked gnocchi over medium heat for 2 to 3 minutes per side until crisp and golden.

10. 10

    Serve the crispy gnocchi with the mushroom ragout on top. Finish with crumbled blue cheese and the chopped toasted walnuts.