Pumpkin gnocchi with gorgonzola and black truffle

Ingredients

(Serves 4)

For the gnocchi:

• 500 g pumpkin (preferably Delica or Mantovana variety)
• 150–200 g plain flour (the amount depends on the pumpkin's moisture content)
• 1 egg yolk
• 50 g grated Parmigiano Reggiano
• Salt and nutmeg, to taste

For the sauce:

• 150 g mild gorgonzola
• 100 ml fresh cream
• 20 g butter
• Black pepper, to taste
• 4 teaspoons of Luna Nuova black truffle sauce

To finish:

• 1 black truffle (approx. 10–15 g per serving)
• Parmigiano Reggiano, to taste

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Method

1. Make the pumpkin gnocchi

1. Cut the pumpkin into slices and bake in a static oven at 180°C for about 40 minutes, until soft and dry.
2. Once cooked, mash with a fork or pass through a food mill and leave to cool completely.
3. Add the egg yolk, Parmigiano, a pinch of salt, and nutmeg.
4. Gradually incorporate the flour, kneading until you obtain a smooth, soft dough that is not sticky.
5. On a floured surface, roll into logs and cut into small gnocchi, dust them lightly with flour, and set aside.

2. Make the gorgonzola sauce

1. In a pan over gentle heat, melt the butter and add the cream.
2. Add the gorgonzola in pieces and stir until it has melted completely into a smooth cream.
3. Season with pepper and keep the sauce warm.

3. Cook the gnocchi

1. Bring a large pot of salted water to the boil.
2. Drop in the gnocchi and scoop them out with a slotted spoon as soon as they float to the surface.
3. Transfer them directly into the pan with the gorgonzola sauce and toss gently to coat, adding 4 tablespoons of Luna Nuova black truffle sauce.

4. Plate

1. Divide the gnocchi between plates.
2. Grate the black truffle over the top and add a sprinkle of Parmigiano to taste.
3. Serve immediately, piping hot.