Filled gnocchi with gorgonzola cheese on a bed of yellow pumpkin puree and red mullet with black olive crumble and wild fennel

Using the jar cooking technique (or microwave cooking), separately prepare the pumpkin puree and red mullet puree, adjusting with extra virgin olive oil and salt. In a small pan with a little oil, sauté the red mullet fillet with turmeric. Meanwhile, prepare the black olive crumble and fennel in the microwave.

Cook the filled gnocchi with gorgonzola cheese in plenty of salted water and then toss them with some butter, Parmigiano, and a little of the puree that was mixed together after cooking the pumpkin and fish.

Complete the dish by placing the puree on the base, then laying the gnocchi on top, followed by the fillet, the crumbled black olive crumble, and the wild fennel.

Nicola Stratoti, Chef Trainer, Advanced Training – fic.