Creamy herb Oyster mushrooms with pumpkin gnocchi

  Posted on 05 April 2020  |    Hyphae  | 

This is an early autumn combination of sweet golden pumpkin and nutty flavoured, lovely textured

Oyster mushroom. The fresh herbs and the cream sauce complement the mushrooms beautifully.

Pumpkin Gnocchi 

½ small crown pumpkin, cut in pieces, drizzle with olive oil, add salt and pepper and bake in the oven
until tender
1 potato- boiled
50 grams grated parmesan
1 egg
Salt and pepper

Scoop baked pumpkin out of the skin and into a food processor along with one large boiled potato. Add
the grated parmesan, 1 egg and 2 heaped tablespoons of flour, salt, and pepper to taste. Whizz until
a sticky dough is formed.

Bring to the boil a large pot of lightly salted water. Turn down to simmer.

Scoop pumpkin dough onto your working board and work in a bit more flour until good rollable
dough texture. Roll long sausages, cut in pieces and semi-flatten each piece with a fork.

Gently lower your gnocchi into the simmering water. Scoop out with a slotted spoon once floating
on the surface. Do not over boil as they will fall apart.
Sautee gnocchi until lightly crisped in the pan you will soon use for your Mushrooms


Creamy herb mushrooms

Oyster Mushrooms

1 small onion
Cherry tomatoes
A handful of fresh herbs- I used rosemary, thyme, and chives
Olive oil

Salt and pepper

Sautee mushrooms and onion in olive oil. Add a small piece of butter when nearly cooked. Once
mushroom has taken a golden-brown colour, reserve a few nice pieces for garnish before adding
cream to cover remaining. Reduce to a semi-thick sauce. Add a large handful of fresh herbs, salt, and
pepper to taste. Add a handful of halved cherry tomatoes. Gently fold in your cooked gnocchi
reserving a few for garnish.

Arrange on a plate, garnishing with your reserved mushrooms and gnocchi and herbs.


Berit Abrahall