Delicious sweet potato gnocchi served with a rich porcini mushroom and pumpkin cream.
Slice the porcini mushrooms and dice the pumpkin.
Prepare a mixture with garlic and parsley.
Sauté the mushrooms and pumpkin in a pan with extra virgin olive oil and season with part of the mixture.
Deglaze with white wine and let it evaporate.
Adjust with salt and pepper and add the paprika.
Continue cooking with almond milk or another milk of choice or cream, cover with a lid, and let the sauce thicken slightly.
Then blend everything in a mixer to obtain a rather thick sauce.
Plunge the gnocchi into boiling salted water.
As soon as they float, wait a minute and then sauté them in a pan to coat with oil and the remaining mixture.
Plate with the porcini and pumpkin cream, toasted almonds, some pumpkin cubes, and small porcini set aside before blending.
Insert rosemary needles into the gnocchi to simulate pumpkins!
This is a suggestion for dressing the gnocchi from the previous recipe
Italia, Liguria
| Energy (kcal) | 206.57 |
| Carbohydrates (g) | 3.26 |
| of which Sugars (g) | 2.68 |
| Fat (g) | 15.98 |
| of which Saturates (g) | 1.38 |
| Protein (g) | 7.85 |
| Fiber (g) | 4.76 |
| Sale (g) | 0.01 |
