For the Gnocchi’s:
Pumpkin (Butternut Squash, Hokkaido, Muscat, whatever you find)
Gluten Free Flour
Salt & Pepper
For the Magic:
Roast your Pumpkin for like 25 min on 200 degree and the Sweet Potatoes for round about 40 minutes. Simply pick them with a fork, you will feel it if they’re ready.
Now cool everything down and combine all the ingredients. Add as much flour until you
have a smooth, not too firm dough.
So before you roll an army of it, test them. If they will fall apart while boiling, you might have used too little flour. They should be soft and ready to savor in your mouth.
After your kneading exercise you can shape your Gnocchi’s the way you like them. As you can see I finished mine with the tines of a fork.
Before I started cooking my Gnocchi’s I sautéed the Chanterelle Mushrooms, with Sage and Garlic.
Roast the Hazelnuts separately with Chilli and other hot spices you can find in your kitchen. Bring a large pan of salted water to the boil, get your Gnocchi’s in there and
wait for them to rise to the surface.
Now give them a quick sauté with the Mushrooms and serve your hell of a dish with your Chilli roasted Hazelnuts. Enjoy.