Yellow Dumplings With Porcini

Preparation:

Preparation: Cut the pumpkin into cubes and cook it for 20 minutes in a preheated oven at 200 degrees. In the meantime, clean and slice the mushrooms, then fry them in a thick-bottomed pan with oil and garlic over high heat. Let them lose their water, blend with the wine and lower the heat: cook for about twenty minutes, then sprinkle with parsley and set aside. Purée the pumpkin: in a large bowl, add the egg and the sifted flour to the purée a little at a time, stirring vigorously using a wooden spoon. Season with salt and season with pepper and nutmeg. Proceed as for the previous recipe, taking care to obtain small dumplings of about 1 and a half centimetres. Boil them, drain them, and serve them topped with sautéed mushrooms and plenty of Parmesan cheese.