CHEESE STUFFED GNOCCHI WITH PUMPKIN SAUCE AND TRUFFLE
Italian Cheese Stuffed Potato Gnocchi
INGREDIENTS
- 1 package of Patarò Italian Cheese Stuffed Gnocchi
- 7 oz of clean pumpkin
- 1 shallot
- ¾ oz of toasted hazelnuts
- black truffle (fresh or in oil)
- extra virgin olive oil
- fresh thyme
- salt
- pepper
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PREPARATION:
Cut the pumpkin into cubes.
Sautè the onion in a saucepan with oil and thyme. Add the pumpkin, a pinch of salt and cover with water.
Sautè some pumpkin cubes in a pan to use as a garnish.
Roughly chop the hazelnuts.
When the pumpkin is soft, blend it with a hand blender.
Boil the gnocchi for 2 minutes and season with the pumpkin sauce.
Compleate the dish with hazelnuts, truffle slices and fresh thyme.
Suggested Occasions:
Our cheese stuffed gnocchi with pumpkin sauce and truffle recipe is not only a hearty meal but easy to prepare any night of the week.
Serves about 2
