Last week at our favourite restaurant we were served a dish we’d never tried before; gnocchi with a pumpkin and Gogonzola sauce, so for lunch today I thought I’d have a bash at making it myself.
The ingredients were: 200 ml cooking cream, 200g gnocchetti (small gnocchi), 100g Gorgonzola and 150g of frozen pumpkin.
The pumpkin was from my orto last year literally chopped into cubes and frozen, I defrosted it in a pan over a low heat and it just dissolved into a fine puree. I guess if using fresh you’d need to roast or boil it then puree it. To the pumpkin I added the cream and stirred it until it turned a lovely peach colour.
I set a pan of water on the hob to boil for the gnocchetti and added the Gorgonzola to the cream and let if slowly melt over a low heat before adding a little black pepper.
Once the gnocchetti were cooked, takes about 2 minutes I added them to the creamy sauce and ate this quick and easy lunch with relish.
It’s quite rich but a nice change when you fancy something different with your lunchtime glass of frizzante.