For the pumpkin gnocci with Bresso preheat oven to 190°C.
Peel the pumpkin and cut into cubes of about 1 cm. In a bowl, mix 2-3 tablespoons of olive oil, finely chopped chili peppers, crushed coriander seeds and pepper.
Toss the squash cubes in it, spread on a baking sheet lined with parchment paper, and salt generously to make them nice and crispy. Roast in the oven for about 25 minutes until they get brown tops.
10 minutes before squash is done, cut onion in half and into rings.
Saute slowly in a skillet.
Once translucent add 1 tsp brown sugar and caramelize onion slightly. Add Bresso fresh garlic, heat through and set aside.
Remove squash cubes from tube and add to sauce.
Roast pine nuts without oil in a pan.
At the same time, cook gnocchi according to package directions, drain and mix with sauce.
Sprinkle with roasted pine nuts and serve.
Preparation Tip:
For a sophisticated touch, fry fresh sage leaves in a little oil and spread over the gnocchi.
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