Filled gnocchi with gorgonzola cheese

Code F51

Gnocchi ripieni al gorgonzola on yellow pumpkin purée and mullet with black olive sand and wild fennel

x4

People

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

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