Portions : 4
Preparation : 2 hours
Cooking : 60 minutes
INGREDIENTS
- 1 Squash (Butternut, poivrée, pumpkin or other)
- 1 egg yolk
- 500 ml (2 cups) flour, roasted or not
- Salt and pepper to taste
Sauce
- 1 shallot, chopped
- 750 ml (3 cups) Québec mushrooms
- 30 ml (2 tablespoons) Cocoa Mycryo butter or other fat of your choice
- 125 ml (1/2 cup) white wine
- 2 branches of thyme, the leaves
- 1 garlic clove, chopped
- 125 ml (1/2 cup) cream 35%
- 1 pinch of cayenne pepper
- 125 ml (1/2 cup) bacon, cooked crispy, chopped
- 125 ml (1/2 cup) parmesan cheese, grated
- Salt and pepper to taste
PREPARATION
- Preheat the oven, rack in center, at 200 ° C (400 ° F).
- Cut the squash in 2 and remove the seeds and filaments.
- On a baking sheet, covered with parchment paper or a silicone mat, place the 2 halves of squash.
- Bake for 45 to 60 minutes, until the interior is tender at the tip of a knife. Let cool the squash.
- Meanwhile, in a skillet, in the fat of your choice, sautée the shallot and mushrooms.
- Deglaze with white wine and let reduce to dryness. Add thyme, garlic, cream and cayenne pepper. Season and mix everything while letting it slightly reduce. Keep warm.
- Using a spoon, take out the interior of the squash and put it in a colander and let it drain for 1 to 2 hours.
- In a bowl, using a spatula, mix 375 ml (1 ½ cups) of squash, flour and egg yolk. Season with salt and pepper. Work the mixture with your hands until you obtain a homogeneous texture.
- Adjust the amount of flour according to the texture. We must try to obtain a light and delicate paste that doesn’t stick too much.
- Flour your work plan. Roll out the preparation in the shape of a tube. With a knife, cut and form small gnocchi.
- In a saucepan of boiling and salted water, put the gnocchi and cook them 3 to 4 minutes.
- Place the gnocchi directly in the sauce. Serve the gnocchi, sprinkled with bacon and Parmesan cheese.
