Chanterelles in Shallot and Brandy Cream with Pumpkin Gnocchi

An unusual and delicious recipe.

Ingredients


  • 600 g pumpkin flesh (steamed or roasted)
  • 120 g hard cheese - gabriel, cratloe hills or parmesan
  • 2 medium egg yolks
  • salt and pepper
  • 120 g plain flour
  • a little semolina or rice flour to coat
  • 2 handfuls spinach (blanched and chopped)
  • butter
  • 120 g (4 1/4oz) chanterelles (cleaned)
  • 2 small shallots (thinly sliced)
  • 1 clove garlic (finely chopped)
  • 1 tblsp brandy
  • 1 pinch freshly grated nutmeg
  • 1 pinch cinnamon
  • 1 pinch ground cloves
  • 150 ml double cream

Method

  1. Mash the pumpkin carefully or pass it through a sieve.
  2. Add most of the flour and quickly work it in. If the dough feels like it's not too sticky to roll out, nick off a small piece, roll it into a ball and drop it into boiling water to test.
  3. If it floats to the top and holds its shape firmly don't add any more flour to the dough. If it breaks apart add a little more flour and test again.
  4. Cut the dough into three or four pieces and roll each into a long tubular shape, about the thickness of your finger, and cut off pieces 2cm (1 in) long.
  5. Roll each one into an oblong shape.
  6. As you go, keep the gnocchi on a tray, tossed in a little flour - semolina or rice flour are best as they won't be absorbed into the dough.
  7. Melt some butter in a large shallow pan, then add the chanterelles, shallots and garlic.
  8. Fry over a low to medium heat for about 5-7 minutes until tender.
  9. Add the brandy and spices, bring to the boil then turn the heat down and simmer for 1 minute. Add the cream, bring back to the boil, turn the heat down and simmer for a further minute.
  10. At the same time, cook the gnocchi.
  11. Drop batches into a large saucepan of boiling water, taking care not to overcrowd the pan or the gnocchi will stick.
  12. The gnocchi are done when they float to the top.
  13. Remove the cooked gnocchi with a slotted spoon and toss in a little of the cream sauce.
  14. Place some spinach on plates, spoon the mushrooms on top. Surround with some gnocchi and pour the cream sauce over.




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