Gnocchi with Pumpkin and Amaretto Biscuits with Roquefort fondue and Mushrooms

Gnocchi with Pumpkin and Amaretto Biscuits

with Roquefort fondue and Mushrooms

Portions: 2
Difficulty: easy
Time: approx. 30min.

  • Gnocchi with pumpkin and amaretto biscuits, DELUXE, 500g;
  • Porcini mushrooms, diced, DELUXE, 300g;
  • Roquefort DOP, 100g;
  • Grana Padano Riserva, 20 months, DELUXE, 40g;
  • Fresh cream, 60-80g;
  • Butter, 40g;
  • Garlic, 2 cloves;
  • Parsley, 10g (chopped);
  • Extra-virgin olive oil;
  • Salt;
  • Pepper;

- Heat up the cream in a pan, bring it close to the boil, then add the diced roquefort, and let it slowly melt. Then keep it warm.

-Rinse the frozen mushrooms under running water;

- In the pan, brown the unpeeled , crushed garlic segments in some oil, then remove the garlic;

-Add the mushrooms and fry on a high flame;

- Add salt and pepper, lower the flame and simmer for about 10 minutes, then sprinkle on the chopped parsley;

- When the mushrooms are nearly ready, place the gnocchi in plenty of salted, boiling water, and cook them until they rise to the surface;

- Place the drained gnocchi in the pan with the mushrooms and leave them to absorb the flavour for 1 minute, and if necessary add a little cooking water;

-Stir in a little butter and Grana Padano cheese;

- Serve the gnocchi in a bowl, pour on plenty of fondue sauce and complete with a sprinkling of fresh parsley.