Recipe Tip: Dumplings of Butternut Squash with Mushrooms

Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. The homemade gnocchi are combined with the treasures collected from the forest.

Ingredients

• 1 kg butternut squash
• 300 g flour
• 1 egg
• 1 lime
• tonka bean
• nutmeg
• salt
• 200 g porcini mushrooms
• 200 g hedgehog mushrooms (Hydnum repandum)
• 100 g scaly hedgehog mushrooms (Sarcodon imbricatus)
• 30 g porcino mushrooms, dried
• 500 ml vegetable stock
• 0.125 l white wine
• 1 clove of garlic
• 1 small cinnamon stick
• 1 strip(s) lemon zest
• 6 lavender leaves
• 2 sprig(s) summer savory (Satureja hortensis)
• salt
• peanut oil
• 50 g butter
• parmesan cheese

Steps

1. Preheat oven to 180°C. Cut the squash in half, remove the seeds with a spoon and place with the skin facing downwards in an ovenproof dish lined with greaseproof paper.
2. Cook for 1 hour and then scrape the flesh out of the skin with a spoon and place in a bowl. Then knead with egg, flour, a little grated lime zest, tonka bean, nutmeg and a little salt to form a dough.
3. Add a little more flour if necessary. From the dough form 1.5 cm thick rolls and cut the gnocchi out of them. Always dust with flour when handling. Cover and set aside until ready to cook.
4. Put the dried mushrooms in a bowl and cover with warm water and soak for 10 minutes.
5. Bring the vegetable stock, white wine and the soaked mushrooms to the boil in a saucepan.
6. Add the cinnamon stick, lemon zest and butter and simmer for 10 minutes. Chop the fresh mushrooms if necessary and fry them in a pan with a little peanut oil.
7. Halve the garlic clove and add with the fresh herbs. Leave to infuse for 5 minutes and then add to the mushroom sauce in the saucepan.
8. Cook the gnocchi in well salted boiling water until they float to the surface. Strain and pour into a bowl.
9. Add the mushroom sauce to the gnocchi and leave to stand for a few minutes. To serve, grate parmesan cheese and sprinkle over the gnocchi.
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