Method
Warm up the milk adding salt, pepper and nutmeg in a large deep casserole. When the milk is boiling, add the semolina and mix with a whisk in order to avoid clumps. Warm it on a low heat for 3-4 minutes until the mixture is thick. Then, turn the stove off and add 50 g of butter mixing with a wooden spoon to get a uniform mixture.
Add the pumpkin pulp -previously pressed with a fork- together with Grana Padano, pecorino and egg yolks. Mix to blend and pour the mixture on an oiled rectangular plate. Help yourself with the back of a spoon in order to get a mixture which is 1 cm thick. Then, let the mixture cool down.
By means of a circular dough cutter, obtain as many discs as you can. Lay the discs down on a buttered oven pan. Sprinkle the grated Grana Padano and the butter flakes on the discs and add some sage and rosemary. Cook in the oven at 200° for about 20 minutes and then for other 5 minutes under the grill at maximum heat in order to get au gratin gnocchi.
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