Concept, Cooking, Photography: Anna Wegelin
This summer has been a watermelon, so juicy, sexy, sweet and soft. I fell in love, truly, madly, deeply. But as we all know nothing lasts forever, seasons come and go and I embrace that.
So sitting here in my kitchen with the last rays of summer sun on my neck, I’m already preparing for autumn to arrive. And you know what? I can’t wait y’all.
So while you’re going through your wardrobe searching for your cardigan, I warm up differently: I’m reading sexy whatsapp messages and thinking of my favorite recipe at the moment, which I’m more than welcome to share with you.
Gluten-free Sweet Potato-Pumpkin Gnocchi with Chanterelle Mushrooms, Sage and Chili roasted Hazelnuts.
The dough only needs following ingredients: Flour, Sweet Potatoes and Pumpkin. The latter you can easily prepare in the oven. Therefor roast your Pumpkin for like 25 min on 200 degree and the Sweet Potatoes for round about 40 minutes. Simply pick them with a fork, you will feel it if they’re ready.
Now cool everything down and combine all the ingredients. Add as much flour until you
have a smooth, not too firm dough. Watch out guys, you need to find the right amount of flour for your Gnocchi dough.
So before you roll an army of it, test them. If they will fall apart while boiling, you might have used too less flour. They should be soft and ready to savor in your mouth.
After your kneading exercise you can shape your Gnocchi’s the way you like them. As you can see I finished mine with the tines of a fork.
Before I started cooking my Gnocchi’s I sautéed the Chanterelle Mushrooms, with
Sage and Garlic. I love Garlic, so I used a lot.
Roast the Hazelnuts separately with Chilli and other hot spices you can find in
your kitchen. Bring a large pan of salted water to the boil, get your Gnocchi’s in there and
wait for them to rise to the surface.
Now give them a quick sauté with the Mushrooms and serve your hell of a dish
with your Chilli roasted Hazelnuts. Enjoy. For the love of food.
Ingredients
For the Gnocchi’s:
Pumpkin (Butternut Squash, Hokkaido, Muscat, whatever you find)
Sweetpotato
Gluten Free Flour
Salt & Pepper
For the Magic:
Sage
Chanterelle Mushrooms
Hazelnuts
Chili
Garlic
Concept, Cooking, Photography: Anna Wegelin