Ingredients
- 320gr potatoes gnocchi
- 20gr dry porcini mushrooms
- 1 garlic clove
- Parsley
- Truffle carpaccio
- 400gr pumpkin
- 1 celery
- 1 carrot
- 1 onion
- 2 patatoes
- 2lt stock
- Extra vergin olive oil
- Salt & pepper
Preparation of the recipe
1
Clean and coarsley chop celery, carrot and onion.
2
Sauté in a pan with a drizzle of oil for 5 minutes and then add pumpkin and potatoes cut in pieces.
3
Cook for 10 minutes and then add all the stock you need to cover the vegetables.
4
Keep on cooking for 40 min and regulate salt.
5
Mix everything with an immersion blender to obtain a smooth cream.
in warm water for 10 min.
6
Meanwhile, soak the dried porcini mushrooms in warm water for 10 min.
7
In a pan, sauté minced garlic and parsley , then add the drained mushrooms.
8
Cook the mushrooms until they have browned, regulate salt, pepper and add a sprinkle of parsley.
9
In boiling salted water cook the gnocchi for 4 minutes.
10
Now assemble your dish with a base of pumpkin cream and the gnocchi.
11
Finally add mushrooms, the truffle carpaccio and few drops of truffle oil.
