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.
- 1 kgbutternut squash
- 300 gflour
- tonka bean
- 200 gporcini mushrooms
- 200 ghedgehog mushrooms (Hydnum repandum)
- 100 gscaly hedgehog mushrooms (Sarcodon imbricatus)
- 30 gporcino mushrooms, dried
- 500 mlvegetable stock
- ⅛ lwhite wine
- 1clove of garlic
- 1small cinnamon stick
- 1 strip(s)lemon zest
- 6lavender leaves
- 2 sprig(s)summer savory (Satureja hortensis)
- peanut oil
- 50 gbutter
- parmesan cheese
Step 1Preheat 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.
Step 2Cook 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.
Step 3Add 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.
Step 4Put the dried mushrooms in a bowl and cover with warm water and soak for 10 minutes.
Step 5Bring the vegetable stock, white wine and the soaked mushrooms to the boil in a saucepan.
Step 6Add 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.
Step 7Halve 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.
Step 8Cook the gnocchi in well salted boiling water until they float to the surface. Strain and pour into a bowl.
Step 9Add 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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Step 14Mushroom Risotto Constantin Fischer has this wonderful dish in store for all mushroom lovers. This is how you turn your foraged treasures into an exquisite risotto Risotto