2 medium russet potatoes, peeled and cut into quarters
1 cup pumpkin purée
1 cup organic spelt flour
3/4 cup organic all purpose flour
1 teaspoon sea salt
2 cups of arugula or watercress (or a blend of both)
1/4 cup of toasted pumpkin seeds (pepitas)
1/4 cup nutritional yeast
2 tablespoons sage leaves, packed
3 tablespoons lemon juice
1/4 cup extra virgin olive oil
1/4 cup filtered water
Salt and pepper to taste
1 pound oyster mushrooms, cut into bite size pieces
2 tablespoons toasted pumpkin seeds (pepitas)
Place the quartered russet potatoes into a pot of cold water. Season with a few good pinches of salt. Bring the russets to a gentle simmer, and cook gently until a knife pierces through with ease.
Strain the potatoes very well, and return to the pot. Put the pot on low heat for two minutes to dry out the potatoes. While still hot, put the potatoes through a food mill, potato ricer, or simply mash with a potato masher. Let potatoes cool to room temperature.
Bring a large pot of water to a boil, and season generously. Place potatoes and pumpkin puree into a bowl. Combine gently. Add in flours and salt. Mix gently with a wooden spoon until just combined.
Pour onto a clean surface and knead by hand until smooth, one to two minutes. Lightly flour your work surface. Roll dough into one-inch logs, and cut into one-inch pieces. Place onto a sheet tray dusted with semolina or more all purpose flour.
Preheat a frying pan on high heat. Add a tbsp of extra virgin olive oil, and add in the oyster mushrooms. Sauté until golden brown, two to three minutes, and season with salt and pepper to taste.
Add gnocchi to pot of boiling water, and stir gently to ensure they do not stick to the bottom. Boil for three to four minutes, or until gnocchi floats to the top. Reserve one cup of the cooking water to adjust the sauce. Drain the gnocchi or use a slotted spoon to remove them from the water.
Place into a large bowl along with the pesto and mushrooms. Adjust with cooking liquid as needed until a thick and creamy sauce coats the gnocchi. Transfer the gnocchi to a plate, and garnish with fresh watercress or arugula, a drizzle of extra virgin olive oil, and a sprinkling of pepitas.
Optional garnishes: Top the gnocchi with halved cooked chestnuts, roasted butternut squash or pumpkin, and a few roasted brussels sprouts.
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