Single-serving pumpkin and potato mini cakes with gorgonzola. The pumpkin and potato mini cake with gorgonzola and provola is a quick autumn main course and a vegetarian starter, easy, tasty and inexpensive. We’ve made many potato mini cakes — do you remember, for example, the potato and broccoli mini cakes or the potato and spinach mini cakes? Not to mention the potato mini cakes with mortadella and cheese and those with mushrooms — surely all fantastic, but today I want to propose a particularly indulgent autumnal and vegetarian version with pumpkin, potatoes, gorgonzola, provola and pistachios, a simple and amazing pumpkin recipe that will win you over! Ready to head to the kitchen and make it together? Let’s go, but before we start cooking I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)
Also check out:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make pumpkin and gorgonzola mini cakes
- 1.3 lb potatoes (cooked, boiled)
- 2 cups pumpkin (pulp, already cooked and cleaned)
- 1 egg
- 1/3 cup breadcrumbs
- 2.5 oz grated Parmesan cheese
- to taste salt
- to taste extra virgin olive oil
- to taste salt
- 7 oz gorgonzola
- 7 oz provola cheese
- to taste crushed pistachios
- to taste breadcrumbs (for finishing and the molds)
Tools
- Molds single-serving aluminum
- Oven
- Bowl
- Potato ricer
- Steamer
Preparation
For this recipe it is essential to use a pumpkin variety that has low water content and a creamy texture, so the delica, hokkaido or butternut varieties are perfect for the purpose.
Rinse the pumpkin, cut it into portions, remove the seeds and fibers and place it in a bowl.
Cover with suitable plastic wrap and cook 20 minutes in the microwave at 750W, or use a microwave steamer, as I did. Let it cool slightly.
Place the potatoes in a pot, cover with water, add salt and cook for 35-40 minutes from boiling or until they are soft when pierced with a skewer. Drain them and let them cool slightly. Or do as I do: place them in a bowl after washing, add half a glass of water and cover tightly with plastic wrap. Cook in the microwave at 750W for 20 minutes, then remove and let cool slightly.
Press the cooked pumpkin through a ricer into a bowl, do the same with the still-warm potatoes — you don’t need to peel them, the skins will remain in the ricer.
Add the grated cheese, salt, pepper, breadcrumbs and egg, mix well and let rest for 5 minutes.
Grease the molds, sprinkle them with breadcrumbs and fill them halfway with the mixture, leaving space for the filling.
Fill with 2-3 small pieces of gorgonzola, two pieces of provola and a little crushed pistachios or other nuts, cover with more mixture and smooth the surface well.
Drizzle a little oil, sprinkle with more breadcrumbs and bake at 392°F for 15-20 minutes, just long enough to brown the mini cakes and melt the cheese. Let them cool for 5 minutes before removing them from the molds so they do not fall apart. After that time, turn them over onto a plate and the pumpkin and potato mini cakes are ready to be plated, served and enjoyed. I decorated mine with béchamel sauce (leftover from another preparation) and rosemary.
Storage notes and tips
If you wish, you can prepare the mini cakes a few hours in advance and reheat them before serving or enjoy them at room temperature. I do not recommend leaving them in contact with aluminum for many hours to avoid any leaching into the food. Finished and unmolded mini cakes keep in the fridge for 2 days in airtight containers and should be reheated before eating.
If you want to stay updated on my recipes, follow me also on:
Pinterest; Twitter, YouTube and TikTok.
From here, you can return to the HOME and discover new recipes!
