Pumpkin gnocchi filled with wild mushrooms and Robiola cheese


      

How much do you like gnocchi? Me…a lot…..but I get bored of the same potato gnocchi or spinach and ricotta or again basic pumpkin ones; so last time I was home, I prepare this delicious Pumpkin gnocchi filled with wild mushrooms and Robiola cheese.  If you want to impress your friends and family with a not-so-boring kind of gnocchi, this is what you are looking for. Easy to make, but fancy enough to impress everyone. The making of pumpkin gnocchi

Prepare pumpkin gnocchi dough, sauté wild mushrooms and cut your cheese. As you can see from the picture above, I flatten the dough and put in the middle of it mushrooms and cheese.

Wrap the excess dough around, and roll it into a ball. Your gnocchi are ready to be cooked.

Hope you will try this recipe, and enjoy it as much as we do.

Find detail recipe below.

Pumpkin gnocchi filled with wild mushrooms and Robiola cheese

Ingredients 8 pax

For gnocchi
700gr  pumpkin mashed
300gr flour
Nutmeg pinch
Salt & pepper
Filling
100gr robiola cheese cut in small cubes
250gr sauté  wild mushroom
For the hazelnut sage butter
150gr butter
6-8nos sage leaves
Grated parmesan cheese
Prepare gnocchi.
In a bowl combine pumpkin, flour, nutmeg, salt and pepper to form a dough.
Take a tablespoon of gnocchi dough and flattened out in the palm of your hand.
Fill gnocchi with 1cube of cheese and few mushrooms.
To close gnocchi wrap the excess dough around, and close it into a ball.
Drop gnocchi in salted boiling water.
When gnocchi have risen to the top reduce heat to a simmer.
Let it cook for 4-5 extra minutes.
In a saute, melt butter till foamy and then add sage leaves.
Drain gnocchi on a serving plate and pour butter on top.
Sprinkle with parmesan cheese and garnish with extra mushrooms.

 

 

 

 

One Comment on “Pumpkin gnocchi filled with wild mushrooms and Robiola cheese

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