Pumpkin Gnocchi with Chanterelle Mushrooms

But what it is really the best about autumn in Geneva is ? the food market!! The pumpkins and the butternut squash are at its best, there are all kind of fragrant mushrooms, great looking parsnip?

So with autumn in the air, I decided to prepare a ?super autumn? recipe from New York chef Frank Decarlo. DeCarlo has two fantastic restaurants in Manhattan: Barcaro and Peasant. GREAT FOOD!!! http://peasantnyc.com/

I prepared pumpkin gnocchi with mushrooms and a tasty cream sauce. The essence of autumn in a recipe. The homemade pasta was delicious. A total revelation. I think I will be doing this pasta often this season!

I hope you like it!

Ingredients

Serves 4

1 small sugar pumpkin (1 1/2 to 2 pounds), stem removed, halved lengthwise, and seeded

2 cups "00" flour (high content of gluten), plus more for work surface

Coarse salt and freshly ground black pepper

1 teaspoon freshly grated nutmeg, plus more for serving

1 1/4 cups freshly grated Parmigiano Reggiano cheese, plus more for serving

1/2 cup (1 stick) unsalted butter

2 shallots, finely chopped

20 medium chanterelle mushrooms, trimmed

8 fresh sage leaves

1 cup homemade or store-bought low-sodium chicken or vegetable stock

1 cup heavy cream

Directions

Preheat oven to 400 degrees. Place pumpkin halves, cut side up, on a baking sheet and fill each with 1 tablespoon water. Cover each half with parchment paper-lined aluminum foil. Transfer to oven and roast until soft, about 45 minutes. Let cool. Scrape pumpkin flesh from skin; discard skin.

Mound flour in center of a large work surface; add 1 tablespoon salt and the nutmeg. Using a fork, mix until well combined. Make a well in the center of the flour mixture. Add 2 cups pumpkin and 1 cup grated cheese to well. Slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass; knead mixture until smooth, 4 to 5 minutes.

Divide dough into 6 equal pieces. Roll each piece of dough into a cylinder about 1 inch in diameter; cut into 1/2-inch-long pieces. Transfer gnocchi to a baking sheet and cover with a clean, damp towel. Repeat process until all the dough has been used.

Bring 6 quarts water to a boil in a large pot over high heat. Generously salt water and return to a boil. Add gnocchi and cook until they rise to the top, about 4 minutes.

Meanwhile, heat a large skillet over high heat and add butter and shallots. Reduce heat to medium and continue cooking until shallots are golden. Add mushrooms and sage; cook, stirring, for about 10 seconds. Add 1/4 cup pumpkin, chicken stock, heavy cream, and 1/4 cup grated cheese; cook, stirring, about 30 seconds. Season with salt and pepper.

Using a slotted spoon, transfer gnocchi to skillet and toss to combine. Serve immediately with freshly grated parmesan and nutmeg.