Pumpkin gnocchi in creamy sauce with gorgonzola
4 servings
30 minutes
Pumpkin gnocchi in creamy gorgonzola sauce is a delicate, aromatic dish that captivates with its velvety taste and deep creamy-cheesy notes. Gnocchi, Italian potato dumplings, take on a new character thanks to pumpkin puree, making them soft and adding a hint of sweetness. Gorgonzola, the famous blue cheese, adds piquancy and richness, creating a perfect balance of flavors. This dish was born in European culinary tradition where simplicity of ingredients meets refined taste. Gnocchi are served hot with a thick, slightly spicy creamy sauce that envelops each tender dumpling, making them a true gastronomic delight. A wonderful choice for a cozy dinner or festive table where classic Italian motifs meet the warmth of autumn aromas.
1
In a bowl, mix pumpkin puree, 2 cups of flour, and some spices. Knead the dough well, adding more flour as needed to make it moldable.
- Pumpkin puree: 2 glasss
- Wheat flour: 3 glasss
- Ground cinnamon: to taste
- Ground nutmeg: to taste
- Wheat flour: 3 glasss
2
Roll the dough into a long and thin sausage and cut it into small equal pieces. Slightly flatten each piece with a rolling pin. Use a fork to make shallow marks on the surface of each piece, pressing gently.
3
Cook the gnocchi in boiling salted water until done. Drain.
- Butter: 1 tablespoon
4
Or melt butter in a pan, add the gnocchi and fry for a minute, then pour in the sauce and simmer for a few minutes until the sauce thickens slightly.
