Filled gnocchi with gorgonzola cheese on a bed of yellow pumpkin puree and red mullet with black olive crumble and wild fennel
x4
Ingredients for 4 people
400 g Filled gnocchi with gorgonzola cheese
200 g yellow pumpkin puree
40 g red mullet puree
40 g red mullet fillet
40 g butter
20 g dehydrated black olives
20 g grated Parmigiano Reggiano
Dehydrated wild fennel
Turmeric
Extra virgin olive oil
Fine salt
Procedure
Using the jar cooking technique (or microwave cooking), separately prepare the pumpkin puree and red mullet puree, adjusting with extra virgin olive oil and salt. In a small pan with a little oil, sauté the red mullet fillet with turmeric. Meanwhile, prepare the black olive crumble and fennel in the microwave.
Cook the filled gnocchi with gorgonzola cheese in plenty of salted water and then toss them with some butter, Parmigiano, and a little of the puree that was mixed together after cooking the pumpkin and fish.
Complete the dish by placing the puree on the base, then laying the gnocchi on top, followed by the fillet, the crumbled black olive crumble, and the wild fennel.
Nicola Stratoti, Chef Trainer, Advanced Training – fic.
