Procedure

Prepare the POTATO GNOCCHI without eggs following the recipe and doses for 4 people.

For the cream of pumpkin, wash the pumpkin, remove the peel and it diced. Chopping onions. Put the onion in a saucepan with the oil and fry lightly, then add the pumpkin, Brown and add 2 cups of water. Season with salt, Add the ginger and cook until the pumpkin won't be tender. Drain in order to eliminate all the water and pass everything to the mixer. Put the pumpkin soup in a Pan pan and, if necessary, make it narrow over low heat. Add the butter and allow to stand.

For the gorgonzola fondue, Put the cream in a non -stick saucepan and bring it to the boil: Add the gorgonzola cut into cubes and mix, over a very low heat, until it melts. Put the Fondue in a bowl, Add a little ground black pepper and let it sit until it thicken up.

For the crumble, crumble the stale bread, chop the Sage and add the chopped hazelnuts: put the mixture in a pan with 2 tablespoons oil and blow it up for a few minutes, Adjust if necessary with a pinch of salt and freshly ground black pepper.

Cook the gnocchi in salted water, When rising to the surface, drain them with a skimmer. Serve with the cream and Parmesan cheese, taking care not to break them down and put them in the pot: Garnish with gorgonzola fondue with a generous handful of crumble. Decorate with a sage leaf. Bon appétit!