Gnocchi with pumpkin cream with melted gorgonzola. I adore them. Soft, sweet tooth, versatile. I like them anyway, as long as they are seasoned with a rich creamy sauce. These are made with pumpkin Red, a gorgonzola fondue that revives the whole and a crispy bread crumble, hazelnuts and Sage. The dumplings are homemade, with a recipe tried and retried, a guarantee.
Ingredients for 4 people:
- 1 kg of potatoes (for the recipe click here on the link ' the basics’)
- 800 grams of pumpkin Red
- 3 tablespoons extra virgin olive oil
- 40 grams butter
- 60 grams of grated Parmesan cheese
- Golden onion
- a thin slice of fresh ginger
for the gorgonzola sauce
- 60 grams of gorgonzola dolce
- 100 milliliters of liquid cream
- black pepper as required
for the crumble
- 100 grams of stale bread
- 40 grams of chopped hazelnuts
- 4 Sage leaves
- 2 Tablespoons extra virgin olive oil
- salt and pepper
Prepare the dumplings by following the recipe and doses for 4 persons mentioned in ‘basics‘. Wash the pumpkin, remove the peel and it diced. Chopping onions. Put the onion in a pan with oil and fry it 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 so as to eliminate all the water and move it all into 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 fondue put in a saucepan and bring to a boil the cream-stick: Add the gorgonzola cut into cubes and mix, over a very low heat, until it has melted. 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. A Sage leaf to decorate and voila.
THE PAIRING: These dumplings are definitely worth a sparkling wine. We chose a Franciacorta Satèn Docg Brut (100% Chardonnay) the cellars Il Mosnel. A wine with intense flavour profile, with very fine perlage and pleasant, It manages to balance the sweetness of the pumpkin and the slightly spicy gorgonzola.