Gnocchi in Pumpkin Cream Sauce

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Serve this dish with a salad of arugula, cherry tomatoes, and pine nuts, dressed with balsamic vinegar, olive oil, and lemon juice.

Ingredients

Salad Potatoes - 2 pieces
Salt - to taste
Wheat Flour - 2 tablespoons
Parmesan Cheese - 2.8 oz
Butternut Squash - 14.1 oz
Butter - 1.4 oz
Goat cheese - 1.4 oz
10% cream - 5 fl oz

Step by Step guide

Step 1

Peel the squash and cut it into small pieces, place it in a baking bag and send it to the oven for half an hour at 320°F (check for doneness with a fork, as ovens vary — if it's soft, it's ready).

Step 2

Boil the potatoes in salted water, then mash them; while still warm, add 50 grams of grated Parmesan and 2 tablespoons of flour, mix well (the mash should be more than warm for the cheese to melt). Then roll the dough into a log and divide it into small pieces, roll each piece into balls and press each with two fingers on both sides to create plump little dumplings. Drop them into salted boiling water, and when they float, they are ready. Place them in a bowl and drizzle with olive oil.

Step 3

In a saucepan, melt the butter, add the roasted squash and mash it with a fork, then pour in the cream, stirring constantly, and then add the Gorgonzola, continuing to stir. As soon as it bubbles, turn off the heat immediately.