Butternut Squash Gnocchi with Chanterelles, Pancetta and Smoked Almonds | RICARDO

Ingredients

• 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
• 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