GNOCCHI Archivi | Pasta Rummo - Lenta Lavorazione

INGREDIENTS

FOR 2 PEOPLE

500 g Rummo potato Gnocchi
400 g tinned tomatoes
400 g mozzarella, fior di latte
100 g Parmigiano Reggiano
2 cloves garlic
Fresh basil
30 g butter
Oil
Salt

DIRECTIONS

After having cut the mozzarella in cubes, put it in a sieve over a bowl and let it drain. In the meantime, heat a drizzle of oil, the garlic and the basil. Add the tomatoes, mashing them with the back of a wooden spoon, and let them cook. Add salt and keep cooking, taking out the garlic. After melting butter with more basil in another pan, coo, the Gnocchi in a pot of salted boiling water. Remove them from the water when the float to the top, cooked, and place them directly in the pan with butter and sauté. Add a grating of fresh pepper, the tomato sauce and toss. Add the mozzarella and the grated parmesan and toss once more. Transfer the gnocchi into a casserole adding a bit of tomato sauce, more mozzarella and more grated parmesan. Cook in a 220ºC oven for 10 minutes and, once ready, plate adding a few fresh leaves of basil as a garnish. Buon appetito!

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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.

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