Sage, butter is grated cheese or simply tomato is basil. When it comes to gnocchi of pumpkin these are the first seasonings that come to mind. But there are many solutions to indulge in the kitchen with imagination: in addition to these great classics, here are some tips for five toppings different, absolutely to try.

Delicious with pancetta and gorgonzola

The first dressing suggested for a nice plate of pumpkin gnocchi may seem a bit risky, but it is not. Bacon is gorgonzola they are in fact two ingredients that go very well with each other and reduce excessive sweetness, sometimes cloying, of the pumpkin without, however, completely covering the unmistakable flavor of the orange prince of autumn. To prepare this sauce (considering the gnocchi with pumpkin for three people) it is sufficient to cut 150 grams of diced gorgonzola and brown for a few minutes 100 grams of diced bacon. Once the gnocchi have been drained, just add and mix everything well, without forgetting a good sprinkling of grated cheese before putting on the gnocchi.

Sought after with mushroom sauce

The preparation of this condiment is very simple: you clean and slice 300 grams of mixed mushrooms, brown one onion finely cut and finally add 50 grams of cooking cream. Let the sauce heat for 10 minutes in a pan, adding a little cooking water as it dries, and then all that remains is to add the sauce to the pumpkin gnocchi, not before having salted and peppered to taste.

Flavored with speck and walnuts

The very idea is already a riot of flavors: to prepare a nice first course based on pumpkin gnocchi, speck is nuts just fry 150 grams of olive oil with very little olive oil speck cut into strips and then combine 70 grams of already chopped nuts. When the gnocchi are ready, cooked and drained, all that remains is to add them to the sauce, keeping the stove on very low heat., and mix. A little bit of grated cheese at the end and that's it.

Delicious with fondue

Fontina, milk is butter: this is what you need to prepare an excellent cheese fondue to season and make your pumpkin gnocchi even better. We start by cutting 350 grams of cubes fontina (always considering three diners) to leave then in soaking, maybe all night, in 200 ml of milk. In a saucepan melt 20 grams of butter, add the fontina soaked in milk and pour everything into a saucepan, leaving cook in a double boiler over low heat. When the cheese becomes stringy, add four yolks, one at a time, stir until the mixture stops spinning (it takes more or less 10 minutes). When everything has become creamy and smooth, here is a very tasty cheese fondue ideal as a topping for pumpkin gnocchi.

Delicate with courgettes and mint

The last recommended dressing, able to give an extra touch to pumpkin gnocchi is the one based on zucchini and mint. After washing and dicing three zucchini, are melted in a pan 60 grams of butter and add the zucchini keeping the heat low. It is left to cook for about ten minutes and then four or five are added mint leaves, even roughly chopped by hand. Adjust the dish with a little salt and pepper (and also wanting a little lemon juice) and finally pour the pumpkin gnocchi into the pan with this delicious dressing. The result will be a delicate mix and at the same time very tasty.

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