Pumpkin gnocchi with pecorino cheese fondue

Open and clean a medium-sized pumpkin and bake at 180° for 15 minutes (static oven). Prepare the fondue by bringing the milk to boil and adding some pecorino cheese to create a homogeneous cream.

Cook the pumpkin gnocchi mamma emma with 100 ml of water and finish cooking by sautéing them in a pan with a knob of butter, rosemary and cooking water. Place the gnocchi inside the pumpkin previously cooked in the oven and pour the fondue over them. Your guests will be ecstatic!

Thanks to giangy_black.