Homemade gnocchi with Dry Anthotyros, oyster mushrooms and pumpkin

Ingredients

For gnocchi:

605gr potatoes

3 eggs

350gr - 400gr flour for all uses

Salt

For sauce:

5 yolks

650gr Dry Anthotyros Kalogeraki

500gr yellow pumpkin

600gr oyster mushrooms

4 garlic cloves

2-3 full spoon smoked paprika ( for pumpkin and mushrooms )

Extra virgin olive oil

Fresh thyme

Fresh chive

Recipe by "Εatme": 

 

Implementation

Peel the pumpkin and cut it into small cubes. Put it in a pan with greaseproof paper, salt, sprinkle with smoked paprika, pour a bit of extra virgin olive oil, add on top 2 garlic cloves in slices, fresh thyme and cook for about 40’ until the pumpkin softens.

Prepare the gnocchi. Put the potatoes to boil - peeled and cut in half (in case they are large) – in slightly salted water for about 20’. Take them out of water, rinse with cold water and put them aside on a plate with greaseproof paper (until they cool and have no moisture). Then pass them through a vegetable grinder in a bowl, add the yolks and the flour gradually until you have a pliable dough. Do not knead very hard in order to avoid a sticky dough.

Flour the surface of a greaseproof paper, open the dough in a 1cm thick sheet, sprinkle flour on top, cut into long narrow strips and then in small pieces that we pass on a fork (upside down) to make the lined pattern on its gnocchi. Drag the piece of dough on fork rolling it down. Put its gnocchi you prepare on a plate with greaseproof paper.

Put the oyster mushrooms (cut by hand into pieces) in a pan or grill pan with extra virgin olive oil, salt, add a bit of smoked paprika and 2 garlic cloves (whole this time as you’ll remove them later) and on strong fire, without stirring constantly, saute the mushrooms until they get a nice color and are crunchy. Leave them aside.

Put the yolks and Dry Anthotyros Kalogeraki grated in a bowl and mix well with an egg beater to become creamy. Bring salted water to a boil and add the gnocchi gradually into the pot, as soon as they rise to surface in about half a minute are ready. Take water form the pot and put 2-3 spoons in the mixture with yolks and the cheese and mix very quickly with the egg beater until you have a nice cream. Put this cream in a non-stick pan together with the boiled gnocchi and a bit of extra water if needed, the roasted pumpkin without the garlic, the roasted mushrooms without the garlic and let them boil all together for 1’-2’.

Sprinkle with smoked paprika, fresh chives, a bit of grated Dry Anthotyros and serve right away!