Taste, aroma and health are the protagonists of this autumn dish, pumpkin gnocchi with shiitake mushroom and rosemary. The sweet and buttery flavor of pumpkin is combined with the rich and enveloping note of mushrooms and the spicy aroma of rosemary. But this dish is also a concentrate of healthy substances. In fact, shiitake mushrooms are a source of the precious vitamin D, which strengthens the immune system and has an antiviral action, rosemary is anti-inflammatory, antioxidant and neuroprotective while pumpkin provides beta carotene and mineral salts such as zinc, magnesium, potassium.
1 kg of pumpkin
200 grams of semi-wholewheat flour
1 small onion
300 grams of fresh shiitake mushrooms or 30 grams if dried
Extra virgin olive oil
Cut the squash into thick slices. Place the pumpkin slices on a baking sheet covered with baking paper and cook at 180 degrees for half an hour. Take from the oven, let the pumpkin cool down and blend in a blender. In a bowl, combine the pureed pumpkin pulp, flour, egg and a few pinches of salt. Knead the ingredients and make rolls, which you will cut into slices a little more than one centimeter thick. If you have fresh mushrooms, clean them with a cloth and cut them into slices, otherwise let them soak in water and then cut them into slices. Slice the onion and fry in a pan with extra virgin olive oil. Add the mushrooms and brown them. Bring a pot full of salted water to a boil, cook the gnocchi taking care to drain them as they come to the surface. Pour the gnocchi into a serving dish, season with the mushroom sauce, sprinkle with rosemary needles and serve.