• Stir-fry a shallot with some oil and salt.
  • Add the diced pumpkin.
  • Add a cup of hot water and cook at low heat.
  • Once the water has been completely absorbed and the pumpkin looks smooth, turn off the heat.
  • In a pan, brown the diced cheek lard until crispy.
  • Add the mamma emma gnocchi stuffed with DPO gorgonzola cheese and season them in the pan.
  • Add a spoonful of pumpkin in a plate, place the gnocchi over it and garnish with the crispy cheek lard.