Filippo Berio Pumpkin Gnocchi with Blue Cheese and Hazelnuts
Indulge in Filippo Berio's Pumpkin Gnocchi with Blue Cheese and Hazelnuts for a taste of Italy. Perfect for special occasions or dinner parties. Enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at filippoberio.com.
Ingredients
- 1 1/2 lb Yukon Gold potatoes, peeled
- 3/4 cup pumpkin purée
- 2 cups all-purpose flour (approx.)
- 1 egg
- 2 tbsp Filippo Berio Organic Olive Oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- 1/4 cup Filippo Berio Organic Olive Oil
- 1/2 cup chopped toasted hazelnuts
- 1/3 chopped fresh sage leaves
- 2 tbsp lemon juice
- 1/3 cup crumbled blue cheese
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