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La Fucina Balance Cuisine: Pumpkin gnocchi with chamois ragout
With this recipe, we invite you into the autumnal world of flavors and delights: pumpkin gnocchi with chamois ragout, sautéed mushrooms, and a hint of sweet lingonberries.
Pumpkin, a traditional symbol of autumn, is also a culinary marvel: rich in vitamins A, C, and E, fiber, and antioxidants, it makes a meaningful contribution to a healthy lifestyle. With this recipe, you’ll enjoy not only flavor but also health benefits.
Join us in the world of culinary creations and let yourself be inspired by our recipe.
With this recipe, we invite you into the autumnal world of flavors and delights: pumpkin gnocchi with chamois ragout, sautéed mushrooms, and a hint of sweet lingonberries.
Pumpkin, a traditional symbol of autumn, is also a culinary marvel: rich in vitamins A, C, and E, fiber, and antioxidants, it makes a meaningful contribution to a healthy lifestyle. With this recipe, you’ll enjoy not only flavor but also health benefits.
Join us in the world of culinary creations and let yourself be inspired by our recipe.
Ingredients
Pumpkin gnocchi
250g pumpkin puree
2 egg yolks
30g wheat flour
25g Parmesan cheese, finely grated
200g toast bread de-crusted and finely mixed
Salt
Nutmeg
Chamois ragout
500g chamois meat (shoulder, neck, belly)
50g onion, finely diced
25g carrots, finely diced
25g celery root, finely diced
1 tbsp tomato purée
200g strong red wine
100g dark port
500g stock
Rosemary, thyme, sage, garlic, salt & pepper
Preparation
For the chamois ragout, first sauté the onion and vegetables in oil, then add the meat and sauté vigorously. Season immediately and reduce until the liquid has evaporated. Add tomato paste and deglaze with wine. Pour in stock and add herbs and spices. Let everything simmer gently for about 1.5 hours and then season well. Finally, thicken lightly with starch.
Braise the pumpkin in the oven at 180 °C until soft, then blend finely and leave to drain overnight. Knead the pumpkin puree with egg yolk, wheat flour, Parmesan cheese, grated toast, salt and nutmeg to a firm dough. Form small gnocchi and cook them in salted water for 2-3 minutes.
Heat the chamois ragout, add the gnocchi and toss them in some cold butter, chopped parsley and thyme. Serve the gnocchi on a plate, top with fresh mushrooms and garnish with some cranberry jam and marjoram.
Ingredients
Pumpkin gnocchi
250g pumpkin puree
2 egg yolks
30g wheat flour
25g Parmesan cheese, finely grated
200g toast bread de-crusted and finely mixed
Salt
Nutmeg
Chamois ragout
500g chamois meat (shoulder, neck, belly)
50g onion, finely diced
25g carrots, finely diced
25g celery root, finely diced
1 tbsp tomato purée
200g strong red wine
100g dark port
500g stock
Rosemary, thyme, sage, garlic, salt & pepper
Preparation
For the chamois ragout, first sauté the onion and vegetables in oil, then add the meat and sauté vigorously. Season immediately and reduce until the liquid has evaporated. Add tomato paste and deglaze with wine. Pour in stock and add herbs and spices. Let everything simmer gently for about 1.5 hours and then season well. Finally, thicken lightly with starch.
Braise the pumpkin in the oven at 180 °C until soft, then blend finely and leave to drain overnight. Knead the pumpkin puree with egg yolk, wheat flour, Parmesan cheese, grated toast, salt and nutmeg to a firm dough. Form small gnocchi and cook them in salted water for 2-3 minutes.
Heat the chamois ragout, add the gnocchi and toss them in some cold butter, chopped parsley and thyme. Serve the gnocchi on a plate, top with fresh mushrooms and garnish with some cranberry jam and marjoram.
"Seasonal and regional products are like a culinary voyage of discovery through our homeland. In every season I find unique treasures that I bring to life in our dishes."
Alan Pojer
