I finally had a chance to stop by Severino before dinner and I picked up some pumpkin gnocchi. The pumpkin gnocchi was delicious – pumpkin flavor with hints of cinnamon and nutmeg. Severino was pretty awesome and I’m totally stopping by again to pick up other kinds of pasta.
Pumpkin Gnocchi in a Gorgonzola Cream Sauce
-1 lb pumpkin gnocchi
-2 c/1 pint heavy cream
-4 oz. gorgonzola, crumbled
-2 tbsp parmigiano reggiano, grated
-freshly ground black pepper, to taste
-salt, to taste
-italian parsley, chopped
Bring salted water to a boil in large pot.
In 8″ saucepan or saucier bring the heavy cream to a boil, whisking occasionally and continue to boil until reduced by half. Turn the heat to low, add the cheeses, pepper, and salt. Continue to whisk until cheese is all melted and sauce thickens.
Add gnocchi to boiling water and cook until gnocchi floats (about 2-3 minutes). Drain and mix with sauce in large bowl.
Serve on plates with a sprinkle of parsley. Enjoy!