INGREDIENTS
FOR 2 PEOPLE
200 g Rummo Potato Gnocchi
250 g delica pumpkin
150 g gorgonzola
Ginger, fresh, to taste
1 small onion
Amaretti di Saronno, to taste
25 ml milk
Thyme, fresh, to taste
Extra virgin olive oil
Salt & pepper, to taste
DIRECTIONS
Cut the pumpkin in half and clean out the seeds, then slice it, peel the slices, and cut them into smaller pieces. Slice the onion finely and sauté it in a pan with olive oil, salt, pepper and a couple small sprigs of fresh thyme. Add the pumpkin pieces and sauté adding a little hot water, cover with a lid and continue to cook: the pump- kin is sufficiently cooked when you can mash it with a fork as you would potatoes. Purée the pumpkin with an immersion blender, obtaining a smooth cream. Cut the gorgonzola into pieces and melt it in a bit of milk in a saucepan over a low flame, mixing every now and then. Meanwhile, remove the skin of the ginger and grate it finely. Then add it to the pumpkin cream in a large sauté pan. In the meantime, cook the gnocchi in boiling salted water: as soon as they float to the surface you can remove them with a slotted spoon directly into the pan with the pumpkin cream and ginger. Mix, adding a little of the cooking water as necessary. Ladle some of the melted gorgonzola into the bottom of each serving plate, then top with a serving of the gnocchi. Drizzle a little more of the melted gorgonzola on the gnocchi, then crumble amaretti on top. Garnish the plate with a tiny sprig of thyme and serve hot.