Pumpkin gnocchi and Montasio cream

Pumpkin gnocchi and Montasio cream


Gnocchi di zucca e crema di montasio

Ingredients: Ingredients for 8 persons:

For the gnocchi:
1 kg. of baked pumpkin(little dumplings)
300 gr. of flour
250 gr. of ricotta cheese
2 egg yolks
1 entire egg
butter, salt and pepper

For the fondue:
500 gr. of Montasio cheese
1/2 litre of milk
3 egg yolks
70 gr. of butter
80 gr. of flour
100 gr. of cream
For the fricandeau:
500 gr. of aged Montasio cheese
600 gr. of yellow cornmeal for polenta (mush)

Preparation: 

Put the pumpkin through a sieve, add it to the other ingredients; with the prepared dough, shape the gnocchi to the desired sizes.
Boil for about two minutes in salted water, drain and serve with the fondue sauce. For the fondue sauce, melt the butter in a little pot, add the flour and milk; boil until it has become a béchamel (white) sauce; remove from the flame, add the Montasio cheese cut into little cubes and mix until it melts; add the egg yolks with the cream, salt and a pinch of Cayenne pepper.
For the fricandeau, fold in the cornmeal and the Montasio cheese. Spread it out in a warmed non-stick frying pan and turn it over only twice.
When it is well-browned, and while it is still warm, shape it into the desired form. Garnish with flakes of aged Montasio cheese.

Preparation Time: 1 hour and 15 minutes, cooking time 10 minutes