Pumpkin gnocchi with chanterelles and beat leaves

I decided to refurnish the room. Set the bed just below the window to get a better view of all these supermoons that recently we’ve been having.

To fit the bed under the window, I should eliminate the two lowest shelf of the bookcase. Remove the shelves is not a problem, but first I needed do something with books (on said shelves). So I started to organize books.

Nightmare. Not only that I was sneezing good two days and felt dust in the lungs, it turned out that I can’t remove the shelves. Because there is nowhere to lay the books from those shelves. Judging from the hill of stray, shelfless volumes, I should remove bed from room and insert another bookcase. I hoard books… it’s scary to think what would happen if publishers would stick to plans and published more volumes of authors, which I happened to like. Then I should buy larger flat. 🙂

With these cleaning spree I got quite hungry and decided to eat something. Something good. Something fast. Something warm. But not so warm as heated, but something warm – autumn, sunny warm.

My choice is chanterelles, which I buy as soon as they appear in sight and with these… pumpkin gnocchi. It should be gnocchi, but the dough came out very sticky and difficult to forming (maybe I should add more flour?), so the ordinary round noodles with a hole. And for that, forgotten in the refrigerator, beet leaves.

It came fairly quickly – fairly, cause baking pumpkin takes a while (but what for are found on the shelves treasures?), but fast enough that I had time to dust off the both the book and myself.

Enoy the Autumn treasures: pumpkin gnocchi with chanterelles. It will be vegan, gluten-free and sunny.

Ingredients: 

20 dag (7 oz/ 1 cup) chanterelles

1 teaspoon juniper ground

0.5 teaspoon pepper

pinch of cayenne

1 tablespoon sesame oil

One small (approx. 1 kg) pumpkin Hokkaido

1 tablespoon sesame oil (dark)

2 – 3 tablespoons of tapioca starch (potato)

1 “egg” Linen (1 tablespoon of ground flaxseed with 1 tablespoon boiling water)

1 tablespoon fresh parsley

1 tablespoon parsley cilantro

1 tablespoon green onions

1 tablespoon inactive yeast (yeast flakes)

2 – 3 beet leaves (spinach, swiss chard or kale)

Preparation:

• Peel the pumpkin (if very fresh, leave skin), remove seeds. Cut into fairly large cubes.
• Sprinkle with sesame oil, arrange on a baking tray lined with baking paper and put in the oven preheated to 200C (392F) for approx. 30 minutes.
• Pour hot, salted water over chanterelles and leave for a few minutes.
• Then remove the mushrooms, using a slotted spoon, to a plate lined with paper towel.
• Warm up the oil in a frying pan. Add the chanterelles, juniper, black pepper and cayenne. Fry until chanterelles begin to brown.
• Baked pumpkin grind in a food processor – I, every few pieces of pumpkin, added the coriander, parsley and onions. If the machine can not grind fresh herbs, cut them finely and add to ground pumpkin.
• Add egg from flaxseed (ground flaxseed pour the boiling water, leave for a few minutes, then mix it with blender), starch and yeast flakes. Knead the dough, and then form gnocchi.
• Gnocchi throw on salted, boiling water. Remove to a plate.
• Beet leaf cut into strips.
• Beet leaves and gnocchi add to the pan with the chanterelles. Fry until the leaves begin to wither.

Serve hot with any salad 🙂 Enjoy!