Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
Pumpkin gnocchi with pecorino cheese fondue
Dedicated to all cheese lovers
- Pumpkin gnocchi: 400 gr
- Pumpkin: 1
- Milk: 80 ml
- Pecorino cheese: to taste
- Water: 100 ml
- Rosemary: to taste
- Butter: to taste
Preparation
Open and clean a medium-sized pumpkin and bake at 180° for 15 minutes (static oven). Prepare the fondue by bringing the milk to boil and adding some pecorino cheese to create a homogeneous cream.
Cook the pumpkin gnocchi mamma emma with 100 ml of water and finish cooking by sautéing them in a pan with a knob of butter, rosemary and cooking water. Place the gnocchi inside the pumpkin previously cooked in the oven and pour the fondue over them. Your guests will be ecstatic!
Thanks to giangy_black.