Executive Chef “La Veranda del Color”
“When I'm in the kitchen, every single dish is important, and the team is key. Together, we give our absolute best to provide the customer with an amazing experience to remember.”
Here's a delicious recipe for you from Chef Fabio Cordella
Pumpkin gnocchi with gorgonzola cream
What do you need for 4 people
400 g of cooked round pumpkin
2 eggs approximately
180 g of 00 flour
150 g of gorgonzola by the spoon
120 g of amaretti biscuits
100 g of fresh cream
Cut the pumpkin in half depriving it of the seeds and bake at 170 ° for about 40 or 50 minutes.
If the pumpkin pulp is too liquid we can dry it by putting it in a pan to evaporate the excess liquid.
Once cooled, it is necessary to divide it from the peel and pass it to the fine-knit vegetable mill.
We take 400 gr, add salt and sifted flour, then eggs and finally nutmeg. We knead everything with our hands: if the dough is sticky we can add flour but without abundant.
We then cut strips, form rolls that we will cut to form the desired thickness dumplings.
Now cook the gnocchi in boiling salted water until they rise to the surface. In the meantime, you can melt a knob of butter in a pan to sauté the cooked dumplings.
Separately prepare the cream of Gorgonzola and cream, simply putting them together in a saucepan on the fire and stirring them until the cheese has melted and you have obtained a thick cream.
Publish the photo of your gnocchi on Facebook and tag us to let us know how it went!
Cook with Chef of "La Veranda del Color", Michelin restaurant in Bardolino