Gnocchi with Walnut-Gorgonzola-Filling und Pumpkin

Serves 4Preparation time 2 hours
750 g floury cooking potatoes
100 g gorgonzola
100 g walnuts
1 bunch mixed herbs, coarsely chopped
1 small Hokkaido-pumpkin (app 500 g), quartered, seeds removed and cut into pieces
15 sage leaves, coarsely chopped
2 onions, cut into thin slivers
150 g durum wheat semolina
100 g wheat flour (Type 550)
1 egg (medium size)
Salt, pepper
Freshly grated nutmeg
6 tablespoons olive oil
75 g freshly grated parmesan
1. For the gnocchi, cook potatoes for 20 minutes, then drain. Spread onto a baking tray, prick with a fork and dry in oven at 130 degrees for 20 minutes.
2. While potatoes are drying, grind walnuts, gorgonzola and herbs in a tall container with a hand blender. Quarter pumpkin, remove seeds and cut flesh into pieces. Coarsely chop sage leaves. Peel onions and cut into small cubes.
3. Mix flour and semolina, reserving 5 tablespoons for flouring a work surface. Peel potatoes and push through a potato press. Combine with egg, flour-semolina mixture, salt, pepper and nutmeg and knead into a dough. Allow the dough to cool.
4. Then put dough onto the floured surface and roll into 2 large rolls. Cut the rolls into walnut sized pieces. Shape into individual gnocchi with lightly floured hands, pressing a small hole into each gnocchi with the pinky. Put a bit of filling inside and enclose it in the potato dough. Afterwards, reinforce the gnocchi with wet hands.
5. Heat 4 tablespoons of olive oil and fry the pumpkin, sage and onion for 10 minutes.
6. Heat salted water in a pot, and cook the gnocchi in near-boiling water for 6-8 minutes. Remove gnocchi from water using a slotted spoon and mix gently with the pumpkin. Season with salt, pepper and nutmeg. Serve sprinkled with parmesan and drizzled wit the remaining olive oil,