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#### For the Gnocchi:
– 500 g pumpkin
– 1 liter milk
– 250 g semolina
– 1 egg
– 50 g butter
– 50 g grated Parmigiano Reggiano
– Nutmeg
– Salt
– Pepper
#### For Gratinating:
– 40 g butter
– 50 g Taleggio cheese
– Grated Parmigiano Reggiano
– Hazelnuts
– Pepper
1. **Prepare the Pumpkin:**
– Peel the pumpkin, removing the skin to obtain only the flesh, and cut it into cubes.
– Place the cubes on a baking tray lined with parchment paper and bake at 180°C (350°F) until soft, about 20-25 minutes.
– Remove from the oven, let cool slightly, and mash with a potato masher, collecting the puree in a bowl. Let cool completely.
2. **Make the Semolina Mixture:**
– Heat the milk in a large saucepan with a pinch of salt. When it reaches a boil, add the semolina gradually, stirring with a whisk to prevent lumps.
– Cook until thickened. Remove from heat, then add butter, a pinch of nutmeg, some pepper, and grated Parmigiano Reggiano. Stir to combine.
3. **Combine Ingredients:**
– Add the egg and the cooled pumpkin puree to the semolina mixture, mixing until well combined.
– Transfer the warm mixture to a lightly oiled or parchment-lined baking dish. Spread it out evenly with the back of a damp spoon to a thickness of 1 cm. Let cool completely.
4. **Shape the Gnocchi:**
– Once the mixture is fully cooled, use a 4 cm circular cookie cutter to cut out discs.
– Place the discs in a well-buttered baking dish, forming a single layer with a slight overlap.
5. **Gratinate:**
– Brush the gnocchi with the melted butter for gratinating. Scatter Taleggio cheese pieces and grated Parmigiano Reggiano on top.
– Finally, add coarsely chopped hazelnuts and a sprinkle of pepper.
– Bake in a preheated oven at 180°C (350°F) for 20 minutes, then gratinate under the grill at maximum power for an additional 5 minutes.
6. **Serve:**
– Remove from the oven and serve the pumpkin gnocchi alla romana immediately.
Enjoy your delicious pumpkin gnocchi!
