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Pumpkin gnocchi with pecorino cheese fondue
Dedicated to all cheese lovers
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!