Pumpkin gnocchi with oyster mushrooms and sage

Name: pumpkin gnocchi with oyster mushrooms and sage
Total time: 65 min
Yield: 4
Ingredients: 500 gram crumbly potatoes unpeeled; 500 gram pumpkin in thick slices; 1 tablespoon olive oil; nutmeg; 2 egg yolk; 150 gram flour sifted; 2 tablespoon flour to pollinate; 2 tablespoon butter; 250 gram oyster mushrooms in strips; forest sage coarsely chopped; 2 clove garlic in slices

Try this pumpkin gnocchi with oyster mushrooms and sage

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Form a ball from the dough and cut it into thick slices. Roll out each slice into a thick ribbon of about 1.5 cm and cut into pieces of 1.5 cm.
Roll the blocks between your hands in shape and cut squares. Push the top with a fork so that you get a stripe pattern.
Bring water with salt to the boil. In the meantime, heat the butter and fry the oyster mushrooms with the sage and garlic at medium height.
Cook the gnocchi in about 30 seconds. Scoop out of the pan as they float above and put them in the pan with oyster mushrooms.
Turn the heat source a little higher and mix the gnocchi through the sauce. Grind a little pepper and serve immediately.