Pumpkin Gnocchi in Creamy Gorgonzola Sauce

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe for making <a href="https://eda.ru/recepty/sousy-marinady/slivochnij-sous-s-gorgonzoloj-25381">Gorgonzola sauce </a>. Instead of Gorgonzola sauce, the gnocchi can be drizzled with <a href="https://eda.ru/recepty/sousy-marinady/korichnevoe-maslo-s-shalfeem-25380">sage brown butter</a>.

Ingredients

Chestnut puree - 16.9 oz
Wheat Flour - 12.7 oz
Ground Cinnamon - to taste
Ground Nutmeg - to taste
Butter - 0.5 oz

Step by Step guide

Step 1

In a bowl, mix the pumpkin puree, 360 g of flour, and a bit of spices. Knead the dough well, adding more flour if necessary, until the dough is workable.

Step 2

Roll the dough into a long, thin log and cut it into small, equal pieces. Slightly roll each piece with a rolling pin to flatten them a bit. Use a fork to make shallow indentations on the surface of each piece, gently pressing down.

Step 3

Cook the gnocchi in boiling salted water until done. Drain.

Step 4

Alternatively, melt the butter in a skillet, add the gnocchi, and sauté for a minute, then pour in the sauce and simmer for a few minutes until the sauce thickens slightly.