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1
Clean pumpkin, discard seeds and chop.
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2
Meanwhile preheat oven to 200C.
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3
Butter a pan/casserole dish, add pumpkin chunks and let bake for about 50-60 minute (you could also roast them in a pan, for about 15 minute until soft, tastes a bit different, but saves quite some time).
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4
Cook potatoes until soft (for about 20 min).
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5
Take pumpkin chunks out of the oven and let cool.
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6
Rinse cooked potatoes under cold water and peel.
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7
Put pumpkin chunks through a (potatoe) ricer into a bowl.
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8
Do the same with the potatoes (cut in chunks first).
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9
Add flour, nutmeg, parmesan, salt and pepper, about 20g of butter and the egg.
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10
Knead to a medium to firm dough (add flour if necessary).
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11
Form small rolls out of Gnocchi dough and cut in about half inch size pieces (use some flour in case the dough tends to stick to your working place's surface.
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12
If you like your Gnocchi to soak up the sauce better, make slight indentations with fork rakes -- does look pretty as well).
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13
Heat water in a large pot.
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14
Meanwhiles melt the rest of the butter in a pan.
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15
Add chopped shallots and garlic.
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16
Fry until soft and fragrant.
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17
Add chopped chanterelles (or porcini or any other mushroom you like to use).
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18
Let fry until they loose water and turn soft.
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19
Let mushroom fry dry a bit and then add the white wine and cream.
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20
Let cook until sauce thickens and gets a very creamy texture.
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21
Meanwhile add Pumpkin Gnocchi to boiling water and let simmer until they come to the surface.
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22
(about 2-3 minutes).
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23
Strain gnocchi (or use a slotted spoon) and add to mushroom sauce.
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24
Toss carefully and add chopped parsley or sage.
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25
Salt and pepper to taste.
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26
Transfer to deep dish plates and garnish with parmesan (shaves).
