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