Potato dumplings with pumpkin and Blu 61 cheese
Ingredients for 6 people:
Peel the pumpkin and cut up into pieces, cook in the oven at 180° covering with a layer of aluminium foil. Then put the pumpkin in the masher; if the pumpkin purèe is too wet, let it dry in the oven at 130° for the necessary time to loose humidity.
Cook potatoes in boiling water, peel them and use potato masher to mash potatoes until well mashed.
On the pastry board, mix pumpkin and potatoes, add 2/3 of the flour and the egg yolks, half of the Parmigiano, salt, pepper and nutmeg.
Blend the mixture until it becomes homogeneous. Shape the potato dumplings and use the fork's teeths to create stripes. Keep fresh.
Put Blu '61 in a bowl and crush into pieces with a fork.
Let potato dumplings cook in boiling salted water ; in the meantime let the butter melt with a pinch of cinnamon in a large non-stick pan at low fire.
Once potato dumplings are cooked, strain and put them in a pan with butter, add Blu 61 and mix gently. Serve potato dumplings hot.