Potato gnocchi with pumpkin, white mushrooms, parmesan cheese sauce and walnuts
- Potato gnocchi with pumpkin: 1 pack
- Fresh white mushrooms: 250 g
- Garlic: 1 clove
- Parmesan cheese: 60 g
- Milk: 80 ml
- Flour: 20 g
- Butter: 1 knob
- Salt and pepper: to taste
- Nutmeg: to taste
Clean the mushrooms by trimming the dirty part and gently rubbing with a damp cloth. Slice into thin slices.
Heat a drizzle of oil in a skillet with the crushed garlic clove and then add the mushrooms. Do not put a lid on top, in order to prevent the formation of steam and water in the skillet. Season the mushrooms with salt and pepper once cooked thorough.
Meanwhile, heat up salted water in a pan to cook the gnocchi.
In a saucepan, mix the milk and the flour, add the grated parmesan cheese, season with salt, pepper and nutmeg. Cook for a few minutes, add one knob of butter to get a thick and smooth sauce.
Once the gnocchi are cooked, gently toss them in the skillet with the mushrooms, pour the parmesan cheese sauce, add the chopped walnuts and parsley. Stir with the heat turned off to flavor, top with chopped nut kernels and chopped fresh parsley. Serve immediately.