Pumpkin gnocchi with gorgonzola and black truffle

Ingredients

(Serves 4)

For the gnocchi:

• 500 g pumpkin (preferably Delica or Mantovana)
• 150-200 g of 00 flour (the quantity depends on the humidity of the pumpkin)
• 1 egg yolk
• 50 g grated Parmesan cheese
• Salt and nutmeg to taste

For the sauce:

• 150 g of sweet gorgonzola
• 100 ml of fresh cream
• 20 g of butter
• Black pepper to taste
• 4 teaspoons of Luna Nuova Black Truffle Sauce

As a final touch:

• 1 prized black truffle (about 10-15 g per portion)
• Parmigiano Reggiano to taste

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Procedure

1. Prepare the pumpkin gnocchi

1. Cut the pumpkin into slices and cook it in a conventional oven at 180°C for about 40 minutes, until it is soft and dry.
2. Once cooked, mash it with a fork or pass it through a food mill and let it cool completely.
3. Add the egg yolk, parmesan, a pinch of salt and nutmeg.
4. Gradually add the flour, kneading until the mixture is smooth and soft, but not sticky.
5. On a floured surface, shape the dough into small loaves and cut them into small gnocchi, lightly flour them and set them aside.

2. Prepare the Gorgonzola sauce

1. In a pan over low heat, melt the butter and add the cream.
2. Add the chopped gorgonzola and mix until it has completely melted, obtaining a smooth cream.
3. Season with pepper and keep the sauce warm.

3. Cook the gnocchi

1. Bring a pot of salted water to the boil.
2. Pour in the gnocchi and drain them with a slotted spoon as soon as they rise to the surface.
3. Transfer them directly into the pan with the Gorgonzola sauce and sauté them gently to flavour them, adding 4 tablespoons of Luna Nuova black truffle sauce.

4. Plating

1. Divide the gnocchi between plates.
2. Grate the black truffle on top and add a sprinkling of Parmesan cheese to taste.
3. Serve immediately, very hot.