Pumpkin Gnocchi with Gorgonzola Cream

To prepare the pumpkin gnocchi, first wash the potatoes very well until they are completely free of soil, then place them in a large pot of salted cold water, without peeling them 1. Put on the stove and bring to a boil. Meanwhile, take the pumpkin, peel it, and remove seeds and inner filaments 3. Cut the pumpkin into pieces; you should obtain 9 oz of flesh 3.

After the first 20 minutes of cooking the potatoes, add the pumpkin 4 and cook for another 15 minutes. At the end of this time, prick both the pumpkin and the potatoes with a fork to verify that they are soft but still fairly firm; the pumpkin, in particular, should not fall apart. Drain the pumpkin 5 and transfer it to a strainer. Then drain the potatoes as well. Do not discard the water as it can be reused for cooking the gnocchi. On the work surface, make a well with the flour and, with the help of a potato ricer, press the still hot potatoes into the center of the flour 6.

Remove the skin left inside the potato ricer and add the pumpkin inside 7. Press the pumpkin over the potatoes and using a dough scraper, start mixing the ingredients 8. Add the 2 yolks 9.

Knead briefly, just until the dough is homogeneous, soft but firm enough 10. Clean the surface and carefully dust the dough with semolina, then cover it with a towel to prevent it from drying out 11. Use the dough scraper to cut off a piece at a time 12.

Roll each piece of dough on the surface with the help of semolina to form a log about 0.6 inches thick 13. Cut the log into pieces 0.6 inches long 14, then roughly shape them into balls, always using semolina to prevent them from sticking 15.

Now all that's left is to score the gnocchi by sliding each piece on a gnocchi board or fork, applying slight pressure with your thumb 16. Always use semolina as an aid. Gradually transfer them onto a tray sprinkled with semolina 17, then put the pot with the pumpkin cooking water on the stove and prepare the sauce. Remove the crust from the gorgonzola and cut it into cubes 18.

In a pan, pour the milk and heat it, then add the gorgonzola 19. Add a grating of nutmeg 20, a pinch of salt, and pepper 21.

Stir until the cheese has melted 22, then turn off the heat and let it set. Adjust the water with salt if necessary, and as soon as it boils, drop the gnocchi in with the help of a slotted spoon 23. When they float to the surface, drain them 34.

Transfer the gnocchi to the gorgonzola cream 25 and toss them with the heat off 26. Serve your pumpkin gnocchi with gorgonzola cream immediately 27!