Pumpkin Gnocchi with Gorgonzola Cream and Bresaola
"This recipe celebrates autumn flavors by combining soft, homemade pumpkin gnocchi with a flavorful gorgonzola cream and the delicacy of bresaola. Perfect for a special occasion or a Sunday lunch, these pumpkin gnocchi are an explosion of taste. Discover the recipe with bresaola now and prepare to amaze your guests with a gourmet dish!"
Dietary Information
Servings:
- 1
To prepare the pumpkin gnocchi with gorgonzola cream and bresaola, start with the pumpkin: wrap it in a parchment paper and aluminum foil package 1, place it on a baking sheet and bake in a static oven for 40 minutes at 180°. Once cooked, remove the seeds, extract the pulp and transfer it to a bowl 3.
- 2
Mash the pulp with a fork, or blend it, then let it cool. Add the flour 4, the nutmeg 5, the salt and the egg 6.
- 3
Knead first with a fork 7, to collect the ingredients, and then continue by hand until you get a homogeneous dough 8. Divide the dough into three equal parts with a scraper 9.
- 4
Form rolls 2 cm thick 10, cut small pieces, about 10 g each 11. Roll them 12 to give a regular shape.
- 5
Rigate them with the special gnocchi maker 13. Keep the gnocchi on the lightly floured pastry board 14. Take care of the dressing: in a bowl pour the sweet gorgonzola and the milk 15. Melt the cheese in a bain-marie, stirring with a spoon.
- 6
Set aside the cream obtained 16 and cook the gnocchi in plenty of salted water 17. Meanwhile, in a pan, melt the butter with the sage leaves 18.
- 7
As the gnocchi rise to the surface, drain them into the pan with the melted butter 19 and stir to flavor 20. Serve in plates distributing the gorgonzola cream and the gnocchi 21.
- 8
Roll the slices of bresaola to form roses and place them on the plate 22, complete with sage leaves 23 and toasted pumpkin seeds. The pumpkin gnocchi with gorgonzola cream and bresaola are ready 24.
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