Pumpkin gnocchi with mozzarella, Gorgonzola and walnut fondue
Published on 10 February 2025
Favourites stay in this browser only. Sign in to save them to your account.
I love every gnocchi variation; this pairing is particularly successful. The original suggests substituting gluten-free flour for intolerance.
Do I have all the ingredients?
Ingredients
INGREDIENTS FOR 2 PEOPLE
You selected 0 entries out of 12 awaiting review
12 entries remain unselected in the list awaiting review
FONDUE
The checklist only records what you have available: it does not check allergens or food safety.
Selections and your current step are saved in this browser for this recipe.
Method
The preparation remains in its original order; guided mode is not available for this structure.
I peel pumpkin and air-fry wrapped in baking paper at 180°C for about 30 minutes until tender, or use a normal oven. Avoid boiling or steaming because retained water requires more flour.
I boil 2 potatoes and mash (150 g), mash pumpkin (350 g) and put purée in a bowl.
I add 1 egg, pepper and salt and mix.
I gradually knead in flour on a floured worktop.
Dry purée should need no more flour. Add sparingly if needed, forming firm but not hard dough.
I roll logs and cut small gnocchi, dusting with flour.
Ridge with a board or fork so sauce clings better.
Ready.
I blend mozzarella, Gorgonzola, Parmesan, milk, cornflour, salt and pepper and gently heat to a velvety semi-liquid sauce, adding milk if needed as it thickens when cool. I boil gnocchi normally and toss in sauce.
I serve with broken walnuts.
Original source: https://incucinaconlilly.com/2025/02/10/gnocchi-di-zucca-con-fonduta-di-mozzarella-gorgonzola-e-noci/