Butternut Squash Gnocchi with Chanterelles, Pancetta and Smoked Almonds

Ingredients

• Gnocchi

  • 1 medium butternut squash
  • 1/2 cup (35 g) freshly grated Parmesan cheese
  • 1 egg yolk
  • 1 pinch ground nutmeg
  • 2 cups (300 g) unbleached all-purpose flour
  • 2 tbsp (30 ml) olive oil

• Toppings

  • 1/2 cup (90 g) pancetta, cut into small dice
  • 2 tbsp butter
  • 1 cup (90 g) chanterelle mushrooms
  • 2 shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 cup (125 ml) white wine
  • 1 small yellow zucchini, cut into thin rounds
  • 1/2 cup (20 g) flat-leaf parsley, finely chopped
  • 1/2 cup (20 g) basil, finely chopped
  • 1/2 cup (80 g) salted smoked almonds, coarsely chopped
  • 4 egg yolks, at room temperature
  • Parmesan cheese shavings