PUMPKIN ‘SFORMATO’ WITH GORGONZOLA SAUCE

Bring Italian Warmth and Sophistication to your Thanksgiving Table

Pumpkin Sformato, is a delicious and elegant Italian dish perfect for bringing a unique twist to your Thanksgiving table. A sformato is similar to a soufflé or flan but with a denser, creamier texture, making it an excellent vegetarian starter or side dish. This version combines the natural sweetness of pumpkin with the bold, creamy flavors of gorgonzola sauce, creating a perfect balance of savory and sweet.  

This dish is naturally gluten-free and relies on the richness of roasted pumpkin and eggs, to achieve its velvety consistency. The gorgonzola sauce adds a luxurious touch, elevating the dish to something truly special for holiday gatherings. Pumpkin sformato can be served as individual portions for a sophisticated presentation or baked in a larger dish for a rustic, family-style serving.  

Pair this dish with a crisp white wine like Sauvignon Blanc or a light, dry sparkling wine. It’s versatile enough to be enjoyed alongside roasted meats or as part of a vegetarian spread, making it a star player at your festive meal.  

Pumpkin is a nutrient-rich ingredient, packed with vitamins A and C, potassium, and fiber. The gorgonzola sauce, while indulgent, provides calcium and protein, adding depth and richness to the dish. By skipping gluten and focusing on whole ingredients, this sformato fits well into a balanced, celebratory meal.

A little history

Sformato is a classic Italian dish with roots in regional home cooking. Its name comes from the Italian word "sformare," meaning "to unmold," as the dish is traditionally turned out of its baking dish before serving. Variations of sformato can be found across Italy, using seasonal ingredients like spinach, artichokes, and pumpkin to reflect the time of year.  

Pumpkin has a long history in Italian cuisine, especially in northern regions like Lombardy and Veneto, where it’s often used in pasta fillings, risottos, and baked dishes. Pairing pumpkin with gorgonzola cheese—a product of Lombardy—highlights the best of North-Italian culinary traditions, showcasing regional flavors in a harmonious and creative way.  

Today, Pumpkin Sformato with Gorgonzola Sauce is celebrated for its elegance and ease of preparation. It’s a fantastic way to incorporate Italian flavors into Thanksgiving or any festive gathering, bringing warmth and sophistication to the table.

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INGREDIENTS👇🏻

• 2 kg | 70.5 oz ‘delica’ pumpkin

• 5 garlic cloves

• 20 leaves of sage

• 5 sprigs of rosemary

• 2 egg whites

• 250ml | 8.80fl oz fresh single cream

• 300g | 10.6oz gorgonzola [or any creamy blue cheese]

• Sea salt to taste

• Extra virgin olive oil

• Butter for the oven molds

The recipe step by step

1. Deseed the pumpkin and cut it into 10 wedges

   
   

2. Peel and half the garlic cloves, making sure to remove the green core

   
   

3. Wrap each pumpkin wedge in double tin foil with half a garlic clove, 2 sage leaves, half a sprig of rosemary and a drizzle of extra virgin olive oil

   
   

4. Bake for 40 minutes on 140 °C | 284 °F, with the fan on

   
   

5. Let the pumpkin cool down before unwrapping

   
   

6. Crack and separate 2 egg whites from their yolks, and whisk the whites only in a deep bowl

   
   

7. Remove the skin off the pumpkin, dice roughly and add to the bowl with the egg whites

   
   

8. Season with sea salt and mix thoroughly

   
   

9. Wizz with an immersion blender until you get a creamy, silky puree

   
   

10. Butter the oven molds, making sure to cover the whole surface

    
    

11. Spoon the pumpkin puree into each mold, gently pressing it down to avoid air pockets

    
    

12. Place the molds on a baking tray and bake for 15 minutes on static mode at 165 °C | 329 °F

    
    

13. Simmer the fresh single cream and the gorgonzola cheese [or any blue cheese you prefer] in a pot on low heat until the cheese is fully melted

    
    

14. Let the pumpkin ‘sformato’ cool down slightly before taking them out of the molds

    
    

15. Plate them as you wish, pouring on them a generous glug of cheesy sauce

    
    

16. EXTRA TIP: wash the pumpkin seeds, toast them in a hot pan until they get fragrant and golden brown; let them cool down, peel them, and sprinkle them over your ‘sformato’ for extra texture and decoration…and enjoy! 😋