Gnocchi di Zucca al Gorgonzola

Name: Gnocchi di Zucca al Gorgonzola (Pumpkin Gnocchi with Gorgonzola Sauce)
Yield: Serves 8
Cuisine: Italian
Ingredients: 100 g unsalted butter; 2 eggs; 1 cup (250 ml) water; rock salt, as needed; 1⅔ cups (250 g) plain flour, plus extra for dusting; 2.2 kg butternut pumpkin (squash), cut into eighths and seeds removed; 1 kg russet or other floury potatoes, scrubbed; fine salt; 250 g Grana Padano, freshly grated; 250 g cornflour, plus extra if needed; 300 g gorgonzola dolce, diced; 24 sage leaves

Pumpkin Gnocchi with Gorgonzola Sauce

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

One of my cousins married a Mantuan, and I remember looking forward to visiting them in Mantua as we always got to enjoy their different regional specialities, even though they only lived 45 minutes away. This style of gnocchi is traditional to Mantua, as they grow a lot of pumpkins. Their pumpkins are a lot drier and more floury than Australian ones. In Australia, the type of pumpkin available often depends on the season, and the moisture content varies a lot between different types, and e