Malfatti di Zucca with Mushrooms and Blue Cheese Sauce... Celebrating Canadian Thanksgiving!

Finally, I'm back to the blog. I have been traveling, and for that reason, I have not been able to post, but I have been able to eat and enjoy life!

This is my recipe for Malfatti. When I want to make gnocchi, and for any reason like humidity the dough doesn't turn out good, I make malfatti, and this was the case. Malfatti means "badly shaped," and it is similar to gnocchi, but softer.

Malfatti di Zucca with mushrooms and blue cheese sauce

400 grams of baked pumpkin

100 grams of boiled potatoes

150 grams of ricotta

2 egg yolk

00 flour as needed

Wrap the pumpkin in aluminum foil, and bake it in the oven. When I make bread, I place the pumpkin in the oven, and bake it. Set aside.

Boil the potatoes. Set aside.

When pumpkin and potatoes are cooled off, mash them together until there are no lumps. Mix it with the ricotta, egg yolks, and flour as needed. Take two teaspoons, and form little ovals. Cook them in boiling water for 6 minutes. Place them in the sauce.

Mushrooms and Blue Cheese Sauce

200 grams of sliced baby cremini mushrooms

4 garlic cloves sliced

1/2 cup of white whine

1/2 cup of cream 35%

120 grams of blue cheese

Olive oil

3 tbsp of butter

Salt and pepper

In a pot, mix the olive oil and butter, and add the garlic. Sautee the mushrooms, and add the white wine. Simmer it for 3 minutes. Season it with salt. Add the cream, and simmer it at low temperature for 2 minutes. Add the blue cheese in pieces, and stir it to melt it. Add the malfatti di zucca, and mix it well. ENJOY!