Butternut gnocchi with porcini mushroom cream recipe
So that they can be devoured as a first course, Camille's gnocchi take a quick turn in the oven while her accomplice Alessandro's porchetta roasts... Steaming for some, fan-assisted for others: simultaneous cooking that means spending less time in the kitchen, more time in the dining room!
Content sponsored by Samsung.
Schedule
Cut the butternut squash in half, remove the seeds and then bake at 180°C for 25 minutes.
Meanwhile, finely chop the garlic and onions, and cut the mushrooms into pieces.
Heat the knob of butter in a pan, then sauté the garlic and onions. Add the mushrooms and brown them. Add the cream and reduce by half. Season to taste.
When the butternut squash is cooked, peel it, then purée the flesh with the eggs and add the flour. Transfer the mixture to a piping bag and pipe long logs, 2 cm in diameter, onto a greased baking sheet. Bake for 10 minutes using the steam function.
Once the sausages are out of the oven, cut them into 3 cm portions.
To serve, first pour the porcini mushroom cream into each plate, place the gnocchi on top, and add a little chopped parsley. Season with salt and pepper, and it's ready!
Want to see double like Alessandro and Camille? Samsung's new Bespoke oven and its dual-cavity technology offer a truly remarkable oven experience, allowing you to cook two dishes simultaneously without any flavor mixing. Proof of this lies in these tantalizing butternut gnocchi, incredibly soft and melt-in-your-mouth thanks to their steam cooking, combined with porchetta baked in a convection oven to achieve a perfectly roasted texture. In short, enticing recipes that arrive just in time for the holidays… Small dishes and grand dishes, all at the same time!
To find out more about the oven or to get your hands on one, it's right here!
