Cooking with
Martine & Alexander
RECIPES FOR CLASSIC & SIMPLE FRENCH CUISINE
MCENEARNEY ASSOCIATES, REALTORS
SNEAK PEAK INTO VOL. 4
autumnal meals
GNOCCHI À LA CITROUILLE
Pumpkin Gnocchi
Serves 4
1 1b Noury potatoes, peeled
1 1b peeled pumpkin, chopped
2 egg yolks
1 3/4 cups plain flour
pinch of ground allspice
¼ tsp ground cinnamon
pinch of grated nutmeg
finely grated rind of ½ orange
salt and freshly ground black pepper
For the Sauce
2 tbsp olive oil
1 shallot
6 oz chanterelles, sliced
2 tsp almond butter
3/4 cup crème fraîche
a little milk or water
5 tbsp chopped fresh parsley
½ cup grated Parmesan cheese
Photo Credit: The Best Ever French Cooking Course
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Martine & Alexander
1. Cover the potatoes with cold salted water, bring to the boil and cook for 20 minutes. Drain and set aside. Wrap the pumpkin in foil and bake at 350°F for 30 minutes. Drain well, then add to the potato and pass through a vegetable mill into a bowl. Add the egg yolks, flour, spices, orange rind and seasoning and mix well to make a soft dough. Add more flour if necessary.
2. Bring a large pan of salted water to the boil, then dredge a work surface with plain flour. Spoon the gnocchi mixture into a piping bag fitted with a 1cm/½ in plain nozzle. Pipe on to the floured surface to make a 15cm/6in sausage shape. Roll in flour and cut into 1 inch pieces. Repeat the process, making more sausage shapes, until the dough is used up. Mark each gnocchi lightly with a fork and cook for 3-4 minutes in the boiling water.
3. Meanwhile, make the sauce. Heat the oil in a non-stick frying pan. Add the shallot and fry until soft without colouring. Add the chanterelles and cook briefly, then add the almond butter. Stir to melt, and stir in the crème fraîche. Simmer briefly and adjust the consistency with milk or water. Add the parsley and season to taste.
4. Lift the gnocchi out of the water with a slotted spoon, turn into warmed bowls and spoon the chanterelle sauce over the top. Scatter with the grated Parmesan cheese and serve at once.
