Filled gnocchi with gorgonzola cheese
Ingredients for 4 people
400 g Gnocchi ripieni al gorgonzola
200 g yellow pumpkin purée
40 g mullet purée
40 g mullet fillet
40 g butter
20 g dehydrated black olives
20 g grated Parmigiano Reggiano cheese
dehydrated wild fennel
turmeric
extra virgin olive oil
fine salt
Procedure
By the cooking pot technique (or microwave cooking), prepare pumpkin purée and mullet purée separately, adjusting with extra virgin olive oil and salt. In a small pan with a little oil, brown mullet fillet with turmeric. Meanwhile, prepare olive sand and wild fennel in the microwave.
Cook Gnocchi ripieni al gorgonzola in plenty of salted water and sauté with a little butter, Parmigiano cheese and a little bit of purée we mixed together after separately cooking pumpkin and fish. Complete the dish with purée base, lay Gnocchi atop, fillet, crumbled black olive sand and wild fennel.
Nicola Stratoti advanced training chef – fic