Gnocchi stuffed with DPO gorgonzola cheese with pumpkin and cheek lard

Gnocchi stuffed with DPO gorgonzola cheese: 350g
350
gr
Shallot
1
Pumpkin
300
gr
Cheek lard
70
gr
    ï‹¥

    Preparation

     

    • Stir-fry a shallot with some oil and salt.
    • Add the diced pumpkin.
    • Add a cup of hot water and cook at low heat.
    • Once the water has been completely absorbed and the pumpkin looks smooth, turn off the heat.
    • In a pan, brown the diced cheek lard until crispy.
    • Add the mamma emma gnocchi stuffed with DPO gorgonzola cheese and season them in the pan.
    • Add a spoonful of pumpkin in a plate, place the gnocchi over it and garnish with the crispy cheek lard.

     

    l

    3 tips for a perfect dish

    How to best prepare products mamma emma in 3 easy steps
    1

    Make your own sauce

    Create your own sauce to your liking and bring it to temperature. Add 100 ml of water. Don’t be afraid to thin the sauce too much.

    2

    Add product

    Once the sauce and water have returned to temperature, pour in a packet of mamma emma.

    3

    Pan fry for 3 minutes

    Stir gently for about 3 minutes, the time needed for the sauce to thicken. If necessary, while cooking, add a little water to soften it.

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