Pumpkin Gnocchi with Herb Mushrooms and Thyme Butter

For the pumpkin gnocchi with herb mushrooms and thyme butter, first preheat the oven to 180 °C top/bottom heat.

Wash the pumpkin, cut in half and scrape out the seeds with a spoon. Cut into wedges and place on a baking tray lined with baking paper. Season with olive oil, paprika powder, salt and pepper and mix well. Braise in the preheated oven for about 35 minutes.

Then finely puree the squash wedges with the excess oil on the baking paper in a tall cup with a hand blender.

For the dumplings, mix the ingredients with a wooden spoon to form a thick paste. In a wide pot, bring plenty of salted water to a boil. Transfer dumpling dough to a board and use a pastry card to scrape dumplings from the dough and into the simmering water. Stir gently with a wooden spoon and let sit for 2 minutes. Lift out of the water with a strainer, rinse in cold water and then drain well.

Melt butter in a frying pan and brown lightly. Add mushrooms and thyme sprigs and roast until mushrooms are golden. Season to taste with salt and pepper. Add gnocchi and toss several times, seasoning again if necessary.

Arrange pumpkin gnocchi with herb mushrooms and thyme butter in deep plates, drizzle with butter mixture and sprinkle with fresh thyme.

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