Pumpkin Gnocchi with Gorgonzola Cream

Method

1. Wash the potatoes, leaving the skin on. Place them in a pot of cold salted water and bring to a boil. Cook for 20 minutes from the moment it boils.
2. After about 10 minutes (halfway through potato cooking), add the cleaned and cut pumpkin chunks. Cook for another 15 minutes. Both should be tender but still firm.
3. Drain the potatoes and pumpkin. On a work surface, pour the flour. Press the hot potatoes (cut in half, skin removed through a ricer) and the pumpkin through a potato ricer onto the flour.
4. Using a bench scraper, mix and aerate the dough to cool it down. Add the egg yolks and briefly knead. Do not overwork the dough.
5. Sprinkle semolina over the dough, cover with a cloth, and clean the work surface. Generously dust the surface with semolina.
6. Take a piece of dough and roll it into a log about 1.5 cm in diameter. Cut into pieces about 1.5 cm long. Shape each piece into a ball, then press with your thumb and slide over a gnocchi board or fork to create ridges.
7. For the sauce: In a pan, heat a little milk. Add diced sweet gorgonzola, a pinch of salt, a grating of black pepper, and a bit of nutmeg. Gently melt everything, then turn off the heat and let it thicken.
8. Cook the gnocchi in the same water used for the potatoes and pumpkin. As soon as they float to the surface, transfer them directly to the sauce.
9. Mix gently and serve immediately.