pumpkin gnocchi with chanterelle cream

• 1 lb peeled and chopped pumpkin
• 1 lb unpeeled potatoes
• 2 egg yolks
• 7 oz plain flour
• 1 pinch ,each off ground allspice,ground cinnamon,salt and pepper to taste
• 1/4 tsp freshly grated nutmeg
• 1/2 rind of orange ,finely grated
• 2 oz freshly shaved parmesan
• 1 CHANTERELLE SAUCE
• 2 tbsp olive oil
• 1 shallot. finely chopped
• 6 oz fresh chanterelles (mushrooms) thinly sliced
• 1/4 pints creme fraiche
• 5 tbsp chopped parsley
• 1 small amount of water or milk

1. preheat the oven to 180 C/350F / Gas 4 .Wrap pumpkin in foil and bake for 30 minutes.
2. Meanwhile ad potatoes to cold pan of water and bring to boil.cook until tender about 20 minutes.
3. Drain peel and set aside.
4. add the baked pumpkin to potatoes and run through potato ricer press through a sieve.Mix in the egg yolks,flour , spices,orange rind and seasoning.Make a soft dough.
5. bring a pan of lighly salted water to boil.
6. Dredge a work surface with flour.Spoon the dough bit by bit ibto piping bag with a 1/2 inch nozzle.
7. Pipe a 6 inch sausage onto worksurface.
8. Roll in flour and cut into 1 inch pieces.
9. Mark each one lightly with a fork and gently cook in boiling water for 3-4 minutes
10. make the sauce : Heat oil in pan and fry shallot until soft but not brown.,add the chanterelles and cook briefly,then stir in the creme fraiche.Simmer and add milk if reqired.Add the seasoning and parsley Transfer gnocchi into bowls,spoon sauce over top and scatter parmesan over top.,Serve

pumpkin, potatoes, egg yolks, flour, ground allspice, nutmeg, rind of orange, freshly shaved parmesan, chanterelle sauce, olive oil, shallot, fresh chanterelles, parsley, amount

Taken from cookpad.com/us/recipes/331668-pumpkin-gnocchi-with-chanterelle-cream (may not work)