Stuffed Williams potatoes with gorgonzola and pumpkin



  • 400 g yellow-fleshed potatoes
  • 250 g pumpkin
  • 160 g spicy gorgonzola
  • grated bread
  • 3 eggs
  • 1 egg yolk
  • nutmeg
  • salt and black pepper
  • laurel leaves
  • cloves


Boil the potatoes with skins in salted water while cleaning and cutting roughly the pumpkin. Season with oil and salt, then bake at 200° for about 20 minutes. Beat the eggs. Drain potatoes, peel and mash with a potato masher. Add some nutmeg, salt and black pepper, and combine with the yolk.

Mix well to obtain pear-shaped croquettes, leave a hollow in the middle and stuff with a nut of gorgonzola and baked pumpkin cubes. Reshape the croquettes carefully, roll in the beat eggs before and then in much grated bread. Place in a baking pan lined with greaseproof paper and bake at 170° for about 10 minutes.

Garnish each pear with a clove and a laurel leaf before serving.

Suggested wine: Arneis, Langhe

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Stuffed Williams potatoes with gorgonzola and pumpkin
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