Pumpkin gnocchi with gorgonzola, apple and walnut sauce

Bake the pumpkin and potatoes in the oven with a little EVOO for 40' to 60' depending on the oven.

Once the potatoes and pumpkin are done, remove the skin and mash together with a fork. Add the spices, egg yolks and flour, and finally the grated cheese.

Rolls are made and cut into squares. Set aside frozen for cooking.

The day it is to be consumed, take it out 1 hour before to the refrigerator and once defrosted, heat a saucepan with water until it boils. Once the water is ready, add the gnocchi (once well separated) and cook until they float.

Transfer the gnocchi from the saucepan to a frying pan with a little EVOO and sauté. Set aside.

In the same pan add the evaporated milk, the gorgonzola cheese and later the diced apple. Finally add the chopped walnuts and the gnocchi.

Let it all incorporate with a little of the cooking water and reserve 2' until ready to eat.