Pumpkin gnocchi with Asiago PDO Extra Mature fondue, sweet onions and black truffle.

Cut the pumpkin and hollow it out to remove all the seeds, then bake in a static oven at 150 ° for about an hour and a half, let it cool. Wash the potatoes, wrap them individually in aluminum foil and bake them in the oven at 140 ° for an hour and a half, let them cool. Take 750g of pumpkin and mash it with the potato masher, take 250g of potatoes and repeat the operation. Then add the egg yolks, salt and flour a little at a time and start kneading, until you get a smooth and homogeneous dough.
Form 30g gnocchi and blanch them for 2 minutes in boiling water, cool them in very cold water.

Reduce the cream by half, add the Asiago PDO Stravecchio cut into small pieces and blend with an immersion blender until a smooth cream is obtained.

Arrange the sweet onions on an aluminum base, then bake them in the oven at 140 ° for about 40 minutes, let them cool, cut them into 4 and flake them.

Brown the pumpkin gnocchi in a pan with butter until golden, finish cooking by putting them in the oven at 160 ° for 5 minutes.
Pour 2 tablespoons of Asiago PDO Extra Mature fondue at the base of the plate, arrange the pumpkin gnocchi, a few onion petals and finally some slices of black truffle in brine.