Pumpkin Gnocchi with Gorgonzola and white Truffle

Preparation time

10 minutes

Cooking time:

4 minutes






  • 1 packet of Pumpkin gnocchi from Pasta Piccinini.
  • 250gr fresh cream.
  • 150gr Parmesan cheese.
  • 100gr cream butter.
  • salt and freshly ground pepper.
  • white truffle.


Pumpkin Gnocchi


  1. Pour the cream into a nonstick pan, add a small piece of butter, Gorgonzola cheese and grated Parmesan cheese.
  2. Add salt and freshly ground pepper and melt well for a few minutes.
  3. Cook the Gnocchi in salted water for 3 minutes.
  4. Blend the gnocchi in the cheese fondue.
  5. Place gnocchi in an earthenware fondue dish, sprinkle with grated Parmesan cheese and freshly ground pepper.
  6. Add chunks of butter and bake (at 180 degrees) for 5 minutes.
  7. Remove from oven and top with plenty of fragrant white truffle.