Ingredients for 4 servings
Cleaned pumpkin 200 g
Boiled potatoes 400 g
Gorgonzola 60 g
Cream 100 ml
Parmigiano 30 g
Italian herbs
Eggs 2
Porcini mushrooms 2 pcs

Method
Slice the pumpkin into 1 cm thick slices and grill on both sides. Clean the porcini mushrooms and cut them into pieces about 2 cm per side, then sauté them in a pan with oil. Mash the boiled potatoes and mix with the pumpkin and porcini mushrooms. Add the Parmigiano, eggs, and Italian herbs. Pour the mixture into a rectangular mold lined with non-stick spray and bake in the oven at 180°C (356°F) for 25 minutes. Heat the cream with the gorgonzola to create a fondue. Once cooked, let it cool, cut into slices, reheat in the oven, and serve warm, finishing the dish with the fondue and porcini mushrooms.