Sardinian gnocchi with pumpkin and Philadelphia quick and easy recipe

Sardinian pumpkin and Philadelphia dumplings: this dish was a nice "discovery" it was enough to add a little cream cheese to the pumpkin pulp, to make a dish with a very particular flavor, I liked them very much!

Ingredients for 2 people

• pumpkin 300 gr
  
• 170 gr. of Sardinian dumplings
  
• 1 Classic Philadelphia
  
• oil
• salt and pepper

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How to make Sardinian pumpkin and Philadelphia gnocchi

Remove the skin from the pumpkin, cut it into small pieces and put it in a pan with the previously browned oil and garlic; cook it for a minute and add a couple of glasses of water, add salt, cover the pot and cook the pumpkin over medium-low heat for half an hour; at this point the water will be almost completely absorbed, put the pumpkin pulp thus obtained in a pan, add another gfilo of oil and season with salt if necessary;

cook the pasta I chose the Sardinian gnocchi, drain the pasta (keeping a little cooking water) and add it to the pumpkin cream, finally cut the philadelphia into cubes (if the classic one, or 2 tablespoons of that in a tray)

mix well if it is too dry, add a few tablespoons of cooking water; pepper and serve your dumplings with pumpkin and Philadelphia. Enjoy your meal!

WINE PAIRING: this dish goes well with still red wine, medium-bodied: Contessa Entellina Sauvignon Doc.

In this blog for wine pairings I have consulted the site most of the time: www.bodegasdevino.org