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    Pumpkin Gnocchi Garnished with Wood Blewits

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    Pumpkin Gnocchi Garnished with Wood Blewits

    Serves: 4

    Ingredients

    • Gnocchi
    • 3 tablespoons roasted pumpkin purée (must be very dry)- see below.
    • 250g dry mashed potato
    • 1 egg yolk
    • 50g plain flour
    • 1 tablespoon freshly grated parmesan
    • Sauce
    • 200g leeks, finely chopped
    • Knob of butter
    • Splash of dry white wine
    • 400ml double cream
    • 50g mascarpone cheese
    • 1/2 tablespoon thyme
    • To serve
    • 8 wood blewits or oyster or field mushrooms
    • 2 tablespoons olive oil
    • Sprigs of thyme to garnish

    Method

    1. Cut a butternut squash or pumpkin and remove the seeds. Brush with oil and lay cut side down on a roasting tin and place in an oven preheated to 200°C/ gas mark 6 for 30-40 minutes or until soft. Transfer to a food processor and purée until smooth.
    2. For the gnocchi, mix all the ingredients together. Roll into a long sausage shape and cut on an angle into pieces approximately 2cm in diameter. Poach in salted boiling water until they rise to the surface. Drain.
    3. Slice the mushrooms and sauté them in olive oil.
    4. To make the sauce, sauté the leeks in butter and thyme for 5 minutes or until soft but not coloured. Add the wine, cream and mascarpone, and bring to the boil. Transfer to a food processor and purée until smooth. Arrange the gnocchi in a plate and pour over the sauce. Garnish with the blewits and thyme, and serve.

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