Gnocchi with Pumpkin and Gorgonzola Sauce

 Ingredients: Portion for 5. For the dough: 2 cups pumpkin puree, 2 organic eggs, 260 g white wheat flour (without raising agents), 3/4 teaspoon sea salt or fine pink salt, a pinch of nutmeg, a pinch of pepper. For the sauce: 20 g butter, 125 ml whole milk, 80 ml cream, 200 g gorgonzola, 1/2 teaspoon sage or 3 finely chopped green leaves, a pinch of nutmeg, freshly ground pepper.

If the pumpkin puree you are using is too watery, an effective solution is to transfer it to a pot and put it on low heat. By letting it reduce, you will be able to achieve a better consistency, stirring every 2-3 minutes to prevent sticking. Once enough water has evaporated, remove it from the heat and let it cool completely.

In a large bowl, use a whisk to mix the salt, flour, and nutmeg, ensuring the ingredients are well combined. You can use type 00 flour to achieve a finer dough. Beat the eggs in another container and gradually incorporate them into the pumpkin puree, stirring continuously to avoid lumps. Once the eggs are well integrated, add the flour and spice mixture and use a fork to form a homogeneous dough.

Transfer the dough to a floured work surface and knead gently for about 2 minutes, until it becomes elastic and forms a ball. Divide the dough into 8 equal portions and, using your palms, roll each portion into a rope about 32-35 cm long. Then, cut them into pieces of 3-4 cm. To create the specific texture of the gnocchi, use a fork: gently press each piece and roll it on the back of the fork to form small channels, which will help the sauce cling better to the gnocchi.

Prepare a large pot of water and add a little salt, then bring it to a boil. Meanwhile, in a pan or stainless steel pot, place the butter, milk, gorgonzola, and cream on low heat. Stir constantly until the cheese is completely melted and the mixture becomes creamy. Add nutmeg and pepper to taste, along with sage leaves, mixing well to incorporate the flavors. When the sauce is ready, turn off the heat.

When the water is boiling, add the gnocchi and boil them until they rise to the surface, a sign that they are ready. Using a slotted spoon, transfer them directly into the cheese sauce, stirring gently to coat them evenly. If you have more gnocchi to boil, repeat the process. Once all the gnocchi are incorporated into the sauce, let them cook on low heat for another 4-5 minutes for the flavors to combine and heat through.

Portion the gnocchi onto plates and garnish with fresh sage leaves, which will add a touch of freshness and color to the dish. This dish is perfect for impressing guests, offering them an unforgettable culinary experience! Always adjust the amount of flour according to the moisture of the pumpkin to achieve the ideal texture. Enjoy your meal!

 Tags:  eggs milk unt flour sour cream pumpkin vegetarian recipes