Recipe by Astrid Fronteau @chhhop
Ingredients for 4 people :
300 grams Terroirs d’avenir pumpkin
Kalios olive oil
4 spices from Olivier Roellinger
1 tablespoon Kalios oregano
100 grams flour
1 egg
salt and pepper
500 grams Terroirs d’avenir spinach
100 grams of Terroirs d’avenir chanterelles
1 garlic clove
1 sprig sage
100 grams Parmesan cheese
Preheat oven to 180°or follow recipe
Recipe:
In a salad bowl, combine the olive oil, 4-spice powder and tablespoon of herbes de Provence.
Add the cut, washed and deseeded pieces of pumpkin to the mixture. Place in the oven for around 30 minutes, after arranging the pieces on a baking sheet. Prick the vegetable with the tip of a knife to check for doneness.
Once out of the oven, purée the pumpkin. Leave to cool before shaping the gnocchi.
Add half the flour, mix, then complete the mixture with the egg, salt and pepper. Add the rest of the flour gradually, mixing until the dough is only slightly sticky.
Once the dough ball has reached the desired texture, flour the work surface and place the ball on it.
Cut the dough into pieces and roll them out on the work surface.
Using a fork, cut into each piece. Roll each piece under the tines of the fork from bottom to top to obtain attractive ridges.
Finally, bring a pan of water to the boil and plunge in the gnocchi. As soon as they rise to the surface, they’re done! Remove the gnocchi with a skimmer to avoid damaging them.
In a frying pan, brown the chanterelles in a generous dab of butter. Then add the spinach. Season with salt, pepper and crushed garlic. In a second pan, sauté a knob of sage butter until it melts and infuses. Quickly pan-fry the gnocchi.
Arrange on plates and garnish with pepper and Parmesan. Enjoy!
Dressage :
In pretty little soup plates, first arrange the just-poached gnocchi, then add spinach and chanterelles on top. The result is a pretty autumnal plate that will have you salivating before you even taste it!
