Serves : 4
Preparation time: 2 hours
Cooking Time: 60 minutes
Ingredients
- 1 squash (butternut, acorn, pumpkin or other)
- 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) Mycryo cocoa butter or other fat of your choice
- 125 ml (1/2 cup) white wine
- 2 sprigs thyme, leaves removed
- 1 clove garlic, minced
- 125 ml (1/2 cup) vegan cream
- 250 ml (1 cup) vegetable stock
- 1 pinch cayenne pepper
- 125 ml sun-dried tomatoes, finely chopped
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200° C (400° F).
- Cut squash in 2 and remove seeds and filaments.
- Place the 2 squash halves on a baking sheet lined with a silicone mat and bake for 45 to 60 minutes, until the flesh is tender to the tip of a knife. Let the squash cool.
- Scoop out the flesh and drain in a colander for 1-2 hours.
- Meanwhile, in a frying pan, brown the shallots and mushrooms coated with Mycryo butter or in the fat of your choice.
- Deglaze with white wine and reduce to dryness.
- Add thyme, garlic, cream, broth, cayenne pepper, sundried tomatoes, salt and pepper, stirring to reduce slightly. Keep warm.
- In a bowl, using a spatula, combine 375 ml (1 ½ cups) pumpkin flesh, flour, salt and pepper, working the mixture with your hands until smooth. Check seasoning.
- Adjust the amount of flour to suit the texture. The aim is to obtain a light, delicate dough that doesn't stick too much.
- Dust work surface with flour. Roll the dough into a thin sausage. Using a knife, cut and shape small gnocchi.
- Place the gnocchi in a pot of boiling, salted water and cook for 3-4 minutes.
- Place the gnocchi directly into the sauce.
