Pumpkin Gnocchi with Gorgonzola Cream

To prepare the pumpkin gnocchi, first wash the potatoes very well until they are completely free of soil, then place them in a large pot of cold salted water, without peeling them 1. Put on the heat and bring to a boil. Meanwhile, take the pumpkin, peel it and remove seeds and internal filaments 3. Cut the pumpkin into pieces, you will have to obtain 250 g of pulp 3.

After the first 20 minutes of cooking the potatoes, add the pumpkin 4 and cook for another 15 minutes. At the end of this time, prick both the pumpkin and the potatoes with a fork to check that they are soft but still firm enough; especially the pumpkin should not fall apart. Then drain the pumpkin 5 and transfer it to a colander. Then drain the potatoes as well. Do not throw away the water that can be reused for cooking the gnocchi. On the pastry board, form a fountain with the flour and, using the appropriate tool, crush the still hot potatoes in the center of the flour 6.

Then remove the peel remaining inside the potato ricer and add the pumpkin inside 7. Crush the pumpkin on the potatoes and using a scraper, start mixing the ingredients 8. Add the 2 egg yolks 9.

Work briefly again, just long enough for the dough to be homogeneous, soft but firm enough 10. Clean the surface and dust the dough thoroughly with semolina, then cover it with a cloth to prevent it from drying out 11. Then use the scraper to detach a small piece at a time 12.

Shape each piece of dough on the surface, using the semolina to form a small loaf about 1.5 cm thick 13. Cut the loaf into pieces 1.5 cm long 14, then roughly shape them into a ball, always using the semolina to prevent them from sticking 15.

Now all you have to do is score the gnocchi by sliding each piece on the gnocchi board or on a fork and exerting a light pressure with your thumb 16. Always use the semolina. Gradually transfer them to a tray dusted with semolina 17, then put the pot with the cooking water of the pumpkin on the heat and prepare the sauce. Remove the crust from the gorgonzola and cut it into cubes 18.

Pour the milk into a pan and heat it, then add the gorgonzola 19. Add a grating of nutmeg 20, a pinch of salt and pepper 21.

Stir until the cheese has melted 22, then turn off the heat and let it set. Adjust the salt water if necessary and as soon as it boils, dip the gnocchi using a slotted spoon 23. When they come to the surface, drain them 24.

Transfer the gnocchi to the gorgonzola cream 25 and toss them over low heat 26. Serve your pumpkin gnocchi with gorgonzola cream immediately 27!